Being a student, simple, healthy and filling foods are a must have. Sometimes isn’t isn’t always easy to fit all these criteria, especially when the flatmates have pizza orders in and you’re craving comfort foods. Pasta is a definite staple for me, as it provides the base for a great meal no matter how full or empty the fridge is. When Rizopia offered to send me some of their pastas to try I was really intrigued. Their pastas are made from organic brown rice and so are suitable for anyone with a gluten intolerance or sensitive digestive system. You cook it just like normal pasta, in under ten minutes. The taste and texture is slightly different to wheat pastas, but not hugely, and is really tasty.
Creamy Avocado Pasta
I’ve been seeing this recipe on Pinterest and have wanted to try it for ages. It is vegan, but really creamy and full of good fats to keep you feeling full. A few of my flatmates tried it and really liked it, including those less keen on avocados! I’ll definitely be making this one again, especially with Rizopia pasta.
Ingredients (serves 4)
- 2 ripe avocados
- 1/2 (a large handful) fresh basil
- 1-2 cloves garlic
- Juice of 1 lemon
- 3 tbsp olive oil
- 350g Rizopia spaghetti or fettuccini pasta
Blend up the avocados, basil, garlic, and lemon juice together until creamy. Slowly add in the oil to form an emulsion. Set aside. Meanwhile, cook the pasta. This should take 8-10 minutes in salted, boiling water. If the avocado sauce is too thick, add a little of the water from the pasta to loosen. Drain the pasta and stir in the sauce. For extra flavour, try adding sweetcorn or sliced cherry tomatoes. Serve, topped with extra basil.
Pesto Pasta with Roasted Vegetables
This is based on the first time my Dad showed me how to use pesto in cooking as a child. Because the vegetables are cut so think they steam as well as roasting, giving them a really nice texture that works well eaten cold or reheated.
Ingredients (serves 4)
- 1 large white onion, diced
- 2 peppers (two colours ideally), sliced into thin strips or diced
- 1 courgette, cut into strip
- 2 carrots, cut into thin strips
- 1 jar of roasted tomato pesto
- 350g Rizopia fusilli pasta
Preheat the oven to around 170’C and toss all the vegetables into a baking tray along with a drizzle of oil. Roast for 20-30 minutes, checking often. Cook the pasta for 8-10 minutes and then drain. Add around four tablespoons of pesto to the pasta, according to taste. Meat friendly? Try adding some thinly sliced good chorizo to the vegetables. The flavour binds really well with the tomato pesto. Vegan? Look out for parmesan-free pestos.
Have you ever tried any alternative pastas before? I personally don’t have any problems digesting wheat, so don’t really seek out products like this. However, I really liked the taste an texture and am more than happy to keep having this as an addition to my diet.
I have been sent these items for purpose of reviewing. All thoughts and opinions and my own.