Jovial Gluten Free Organic Brown Rice Pasta Spaghetti Description
Experience the only gluten free pasta made with the finest Old World traditions.
Our pasta artisans have over 45 years of experience making gluten free pasta. The use of bronze dies to press the shapes and slow drying at low temperatures makes our pasta taste as great as the finest wheat pasta from Italy.
Certified Organic, Gluten Free, Non GMO, Kosher, Glyphosate Residue Free
Directions
Cooking Time - 11 Minutes
Bring 3 quarts of water to a rolling boil. Add salt as desired. Cook pasta on high heat, stirring frequently. Test for doneness & drain.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 oz (57 g)
Servings per Container: 6
| Amount Per Serving | % Daily Value |
|
| Calories | 210 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 44 g | 16% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 0 g | |
|
| Includes 0g of Added Sugars | | 0% |
|
| Protein | 5 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 10 mg | 0% |
|
| Iron | 7 mg | 4% |
|
| Potassium | 160 mg | 4% |
|
Other Ingredients: Organic brown rice flour, water.
For Detailed Manufacturing Facility Information, Please Visit JovialFoods’ Manufacturing Website.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Bacon & Pumpkin Pasta
[vc_row][vc_column][vc_column_text]Pumpkin pasta might just be fall’s most underrated comfort food. Forget the heavy cream, this version gets its velvety richness from roasted pumpkin and coconut milk. Add smoky, crispy bacon and a sprinkle of parmesan, and suddenly dinner feels like a seasonal celebration. It’s warm, savory and a little unexpected – like if spaghetti and meatballs put on a cable-knit sweater. Bonus: swap in gluten-free spaghetti, and it’s just as good. Cozy, cheesy and a little quirky, this pumpkin pasta deserves a spot on your fall menu.
Bacon & Pumpkin Pasta
- 1 sugar pumpkin (halved, seeds scooped out)
- 4 oz. bacon (cut into 2-inch strips)
- 1 can (15 oz.) coconut milk ( )
- 15 oz. water
- 6 oz. gluten-free spaghetti
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 cup parmesan (shredded)
- 2 Tbsp. nutritional yeast
- 1/4 cup fresh parsley leaves
- Preheat oven to 350 degrees F. Place prepared pumpkin on baking sheet, bake 45 minutes and then allow to cool.
- When cool, cut pumpkin into cubes and remove skin (Note: It should peel off easily.)
- On baking sheet lined with parchment paper, place cut bacon and cook at 350 degrees for 20 minutes.
- In medium saucepan, add coconut milk, water, salt and pepper. Bring to boil, add pasta, cover and simmer 10 minutes to al dente.
- Reduce heat under saucepan to medium-low and add parmesan, nutritional yeast and 2 cups pumpkin. Stir together and cook 5-10 minutes.
- Before serving, stir in cooked bacon and fresh parsley.
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