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Gluten-free pasta made from vegetables offers unique alternative: Celiac disease news

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Gluten Free Pasta

The last zucchini you gathered from the garden does not have to rot at the bottom of the refrigerator because it can be turned into delicious gluten-free pasta. People with celiac disease and gluten sensitivities often rely on packaged pasta from stores which is made from rice, corn or other ingredients. However, there is a healthier alternative that can be created within minutes in the kitchen


Gluten-free pasta can be made from a variety of vegetables and seasoned with the spices of your choice. Carrots, zucchini and squash are some of the most commonly used ingredients, but you can also try beets, yams and others. If you are trying to add healthier options to your meals or are trying Paleo, vegetable pasta is an easy way to do it.

There are several tools that can be used to turn vegetables into pasta. Vegetable peelers, mandolins and spiralizers are popular choices that can turn the zucchini into little strips of wholesome pasta. If you don’t have any of these tools available, then you can try using a sharp knife to cut the vegetables into small ribbons. The pasta may turn out thicker with this method, but it will still taste delicious.

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The Food Network has an easy recipe for gluten-free carrot, zucchini and squash pasta ribbons that can serve six people and only takes 22 minutes to prepare. The Fitchen also offers an easy spaghetti squash pasta recipe that is gluten-free and dairy-free. People with celiac disease and gluten sensitivities are forced to avoid the protein as part of their treatment plan, but food does not have to be boring. Chefs have been able to use almost any vegetable as a pasta alternative, so use your imagination to create a new meal with eggplants, broccoli or cauliflower and do not limit yourself with traditional ideas.

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