Fusilli - Dried GLUTEN FREE High Protein

Otway Pasta Company's Gluten-Free High Protein Fusilli is crafted for those seeking a nutritious, protein-rich pasta without gluten. The spiral-shaped fusilli is designed to hold sauces well, making it perfect for various dishes, from light to hearty. Made with premium gluten-free ingredients, this pasta offers a boost of protein, ideal for those aiming to add more nutrition to their meals. Produced in Colac, Victoria, it maintains the same great texture and flavor Otway Pasta is known for, providing a wholesome and satisfying gluten-free option

250g | Gluten Free | Made with free range eggs. 

Recipe: 

Gluten Free Fusilli with Sundried Tomatoes and Goats Cheese

Serves 4

Ingredients:

• 1 pkt Otway Pasta Company Dried Gluten Free Fusilli (375g)
• 2 tbsp Olive Oil
• 2 garlic cloves, finely chopped
• 50g sundried tomatoes, drained, chopped
• 1 handful spinach leaves
• 100g Meredith Dairy Goats Cheese
• Salt and pepper to taste

Method:

• Put a large pot of water on to boil and frying pan on medium heat.
• Add 1 tbs olive oil, and chopped garlic to the frying pan While the garlic is frying add the dried pasta to the boiling water, turn timer on for 5-6 mins.
• Add the sundried tomatoes to the frying pan and combine with garlic.
• When pasta is cooked add it to the fry pan with the garlic and sundried tomatoes. Toss through and add spinach. Let the spinach wilt down, turn the heat off then add the goats cheese.
• Gently combine the goats cheese with the pasta and add 1 tbs of olive oil, salt and pepper to taste, gently combine and serve. Enjoy!

By Steve Robinson
August 29, 2022
Taken from the here

Meet the Supplier:

I needed a fresh, quick, great tasting wholesome food that my family would love— and that’s how it started....
Being a full-time stay-at-home Dad, with a passion for great-tasting, nutritious, quick to prepare food. Pasta was the perfect food. I started making pasta at home 10 years ago, my family loved it and so did I. I used only the freshest “true” free-range eggs and the best flour I could get my hands on.

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