have to hold you back.

Worry-Free Recipes

More restaurants and grocery stores than ever now offer alternative ingredients for those with food allergies or sensitivities. Our pasta, made with a legumebased rigatoni, and our satay, featuring a seedbased sauce, give you the flavor and texture you crave—sans stress.

RIGATONI with SAUSAGE-STYLE TURKEY and ARUGULA

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Acing the prep for legume-based pastas can be tricky. Follow these steps for foolproof cooking.

Use plenty of water and a large pot—gluten-free pastas will expand, and with less water, everything is more likely to stick together. Also important: Keep stirring throughout cooking.

Watch the clock and test for doneness early and often. These noodles tend to overcook quickly, so it’s key to taste them along the way to avoid mush.

Rinse after draining to remove extra starch, prevent overcooking and keep alternative pastas from getting gummy.