Yess! Finally! There is AIP pasta! It comes in a box and you don’t have to make the pasta from scratch! Yes, I have tried making cassava ‘noodles’ / pasta and although they did turn out pretty good, it was a lot of hard work. I made them using my Idiappam press , which is an equipment used to press dough through tiny holes to form noodles. The noodles (called as Idiappam) are then steamed (not boiled). This is a traditional Indian recipe made using rice flour and I have been making this occasionally with cassava flour dough. But as I said, that is a lot of work since the cassava dough is harder to press than rice dough.
So anyways, no more hard work needed when I feel like treating myself to some pasta! Jovial Foods has come up with a line of grain free pasta made from cassava flour! I had been watching folks talking about this pasta on instagram and had been meaning to try it. Finally last week I saw it at Whole Foods and bought the grain free spaghetti.
Couldn’t wait to try it last weekend! I was thinking of cooking shrimp for lunch and making a shrimp pasta dish that the entire family could have sounded too good! You know me …I love my vegetables right? So I decided to add some zucchini and carrots. And then when I looked at the box of pasta (it was an 8 oz pack)and my teenage children, I felt that I would need to add a whole lot of veggies to make this a filling meal for all of us. And since this was spaghetti, I decided to spiralize the veggies adding white sweet potato to the mix as well!
By the way, I love my spiralizer for dishes like these! Of course, you can make this dish using only spiralized veggies too! For the sauce, I decided to make a quick basil pesto since my basil plant has been growing quite well indoors! And so about 30 or so minutes later, we had this beautiful pasta dish which was a one pan meal for our whole family! Thank you, Jovial Foods for bringing ‘real pasta’ back into my life 🙂
- One 8 oz box of grain free cassava spaghetti ( Jovial brand)
- About 1 lb of raw shrimp, thawed, peeled and deveined
- ½ tsp sea salt
- 3 tbsp extra virgin olive oil, divided
- 1 tbsp finely chopped garlic (about 3 large garlic cloves)
- 1 tbsp fresh or dried parsley
- 2 medium size zucchini, spiralized
- 1 large carrot, spiralized
- 1 medium white sweet potato, peeled and spiralized
- ¼ tsp sea salt
- About 1 cup packed fresh basil leaves
- ½ cup fresh parsley (or cilantro)
- 1 garlic clove, peeled
- 1 tbsp fresh lemon juice
- 1 tbsp coconut milk (optional)
- ¼ tsp sea salt
- 2 tbsp water
- ¼ cup extra virgin olive oil
- Place a large stock pot filled to about ¾ th with water and heat until the water starts to boil. Lower the heat and add a tbsp of sea salt and a tbsp of olive oil to the water. Then add the spaghetti into the pot. One end of the spaghetti will stick out of the pot. Wait for a couple mins and when the bottom part softens, slide the spaghetti fully into the pot. Continue to cook for about 11 mins and then drain the pasta using a stariner/ colander. Rinse the pasta under running cold water too for a couple mins to prevent it from sticking together. Keep aside.
- Place the shrimp in a small mixing bowl and sprinkle the sea salt over it. Use your hands to rub the salt over all the shrimp. Keep aside for 5 -10 mins.
- Heat a large stainless steel skillet and when hot, lower the heat and add about 2 tbsp olive oil. Then carefully add the shrimp (discarding any water in the bowl) into the skillet. Cook for about 2 mins on medium heat. Then flip and cook again for about 1 minute. Transfer the shrimp onto a dish.
- Add the rest of the olive oil to the skillet and then add the garlic. sauce for about 2 mins on low heat until they turn golden in color. Add the parsley too and stir for a minute. Next add all the spiralized veggies onto the skillet and gently stir to mix the veggies with the oil mixture. Sprinkle the seal salt over the veggies and cover and cook on low heat for 2 minutes.
- To make the pesto sauce, add all the ingredients into a small food processor/ blender jar and blend until you get a smooth sauce.
- After the veggies are cooked, add the spaghetti and shrimp back into the skillet and pour the pesto sauce on top. Gently toss to coat the sauce over the shrimp and the pasta. Serve warm.
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