Have your pasta and stay skinny, too!

by Carol Kicinski on July 12, 2018

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Oh, pasta, how I love you so! But sometimes, you’re just too carb-heavy for certain moments in life. Maybe it’s around the time of an event and I want to avoid feeling bloated or perhaps it’s during a time when I’ve been feeling sluggish and want to limit starchy foods. Unfortunately, I still crave you even when I can’t have you. Luckily, I found an alternative that’s packed with good-for-you ingredients, so I can have my pasta and stay skinny, too!

Gabriella’s Kitchen SkinnyPasta Superfood Teff is made with teff, an ancient grain that is naturally gluten free and full of protein, fiber, iron, zinc, copper, and manganese. And because teff is a resistant starch, it may even aid in weight loss management. SkinnyPasta comes in plain pastas like penne and macaroni, as well as pastas in prepared sauces, like Macaroni and Cheese, Penne in Roasted Red Pepper Sauce, Vegan Macaroni and Cheese, Roasted Vegetable Lasagna, Butternut Squash Ravioli and more! Not to mention, kid-friendly varieties called GabbyPasta.

The following recipe from Gabriella’s Kitchen uses their Superfood Teff Macaroni to create a unique version of macaroni and cheese, full of fresh ingredients like tomatoes and spinach, plus almond milk instead of whole milk or cream. Enjoy!

SkinnyPasta Macaroni

Gluten Free Spinach and Tomato Macaroni & Cheese


2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
Kosher or fine sea salt, to taste
10 ounces cherry tomatoes, quartered
8 ounces fresh spinach
½ cup crumbled feta cheese
½ cup cubed, sharp white cheddar cheese
¼ cup shredded mozzarella cheese
½ cup low sodium vegetable broth
½ cup unsweetened almond milk
½ teaspoon Italian seasoning
Freshly ground black pepper, to taste
1 (200-gram) package skinnypasta SUPERFOOD TEFF Macaroni
Fresh parsley for garnish


Heat olive oil in a large pot over medium heat. Add onions, garlic and a pinch of salt and cook 3-5 minutes, until onions have softened and garlic is fragrant. Add tomatoes, spinach, all three cheeses, vegetable broth, almond milk and seasonings. Lower heat and simmer while you bring water to boil in a separate pot. Add macaroni to the boiling water, cook for 1 minute and test for doneness. Drain the pasta and add to the simmering mixture.

Stir, gently and frequently, as it simmers to combine cheeses and macaroni, until the mixture has thickened a bit. Do not overcook! Garnish with parsley and serve immediately.

Recipe by Gabriella’s Kitchen

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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