Orgran Rice & Vegetable Pasta Spirals 250g

Orgran is a brand specialized in alternative grains, part of the “Free from” industry in Australia since the 1980s. Proudly made in Australia in a specialist gluten and allergen-free facility, the company now exports to over 70 countries around the world.

Orgran is proud to produce an extensive range of products that avoid the most common food allergies to ensure that all dietary requirements are catered to. Orgran’s range includes solutions for every meal occasion such as cereals, crispbread, pasta, flour and more.

Orgran Rice & Vegetable Pasta is made from combining nutritious rice with a medley of vegetables. It is naturally wheat and gluten free and is also a delicious, versatile product that provides diverse nutrition over wheat pasta and is easier to digest.

 

Here a little free recipe on us: Orgran Rice & Vegetable Pasta Spirals with Roasted Vegetable Medley

Ingredients:

For the Pasta:
– 1 package of Orgran Rice & Vegetable Pasta Spirals
– Water for boiling
– Sea salt (optional)

For the Roasted Vegetables:
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1 zucchini, chopped
– 1 red onion, chopped
– 1 cup cherry tomatoes, halved
– 2 tablespoons extra virgin olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Sea salt and pepper to taste

For the Dressing:
– 3 tablespoons extra virgin olive oil
– 1 tablespoon balsamic vinegar
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon Dijon mustard
– Sea salt and pepper to taste

For Garnish:
– Fresh basil leaves, chopped
– Grated vegan Parmesan cheese (optional)

Instructions:

1. Prepare the Pasta:
– Bring a large pot of water to a boil. Add a pinch of sea salt if desired.
– Add the Orgran Rice & Vegetable Pasta Spirals and cook according to the package instructions (usually about 7-9 minutes), until al dente.
– Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

2. Roast the Vegetables:
– Preheat your oven to 400°F (200°C).
– In a large mixing bowl, combine the chopped bell peppers, zucchini, red onion, and cherry tomatoes.
– Drizzle with olive oil and sprinkle with dried oregano, dried basil, salt, and pepper. Toss to coat the vegetables evenly.
– Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
– Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking for even roasting.

3. Prepare the Dressing:
– In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.

4. Assemble the Dish:
– In a large serving bowl, combine the cooked pasta and roasted vegetables.
– Pour the dressing over the pasta and vegetables, tossing gently to combine and coat everything evenly.
– Taste and adjust seasoning if necessary.

5. Garnish and Serve:
– Sprinkle with chopped fresh basil leaves and grated vegan Parmesan cheese if using.
– Serve warm or at room temperature.

Tips:
– Feel free to add other vegetables you enjoy or have on hand, such as asparagus, eggplant, or mushrooms.
– For added protein, you can include cooked chickpeas, tofu, or your favorite plant-based protein.
– This dish can be made ahead and stored in the refrigerator for up to 2 days. It makes great leftovers for lunch or dinner.

See another product from Orgran here