Much to my delight, Trader Joe’s has been selling gluten-free brown rice pasta for the past few years. On a recent trip to Trader Joe’s, I found that they have now added corn pasta to their repertoire. The new gluten-free corn pasta comes in spirals and spaghetti shapes (or at least that is what I found in my local store).
The pasta comes in a 1 pound package with 8 servings. This package only served 4 of us, but maybe our servings were larger than the package intended them to be. The first thing I noticed when cooking this pasta was that it didn’t seem to stick together while cooking like the brown rice pasta does. The package said to cook for 8 minutes or until the pasta reaches desired consistency. It was perfect at 8 minutes.
While my pasta was cooking, I sauteed some veggies in some olive oil & red wine to mix in with my marinara sauce.
Once my veggies were done, I drained the pasta. I plated the pasta and then topped with marinara, garbanzo beans & then the veggies.
Everyone in my house likes different sauces on their pasta. I always have a base marinara & Alfredo and then we can doctor them up as we like. My favorite is 1/2 cup marinara heated with 1TBSP almond butter and tossed with 1/4 cup garbanzo beans.
This pasta held up well to each different version of sauce (plain marinara to heavy like, shown above). Aaron even reheated the pasta in a frying pan with his sauce and veggies. The pasta didn’t become mushy or gummy at all, which can be common with brown rice pasta. The flavor was subtle and took on the flavor of the sauce that it was topped or tossed with.
I would absolutely buy this pasta again, especially if I was planning on making enough for leftovers. It reheats well and stands up to heavier sauces.
Have you tried Trader Joe’s corn pastas? What did you think?