Rizopia: Finally, a gluten-free pasta that tastes like real pasta!

I haven’t eat pasta in about six years. Why? Not because I don’t like it – in fact, it used to form the main part of my evening meals when I was running a lot. The main reason is because it’s been hard to find a decent wheat/gluten-free variety for a long while…until I discovered Rizopia.

To be honest, since I do more weight, core and resistance training, I try to limit my carbohydrate intake but when I do eat them, I look for whole grain and organic varieties where possible. I love cooking and quite a few times I have craved making pasta in some way, which is why I was intrigued when Rizopia got in touch via Twitter.

I’d not heard of the brand before but their award-winning organic, whole grain brown rice pasta sounded appealing, especially coming in many different shapes and claiming to have “a wonderful texture and flavour…it cooks just like normal pasta!” As well as being wheat/gluten-free, it’s egg, milk, cholesterol and sodium free, plus is a fantastic form of complex carbohydrate that retains its natural fibre, vitamins and minerals.


This all sounded amazing but I wondered how it would compare to my not-so-successful gluten-free pasta experiences. I was delighted when the friendly brand sent me some Fusilli, Penne and Spaghetti to try out and experiment with recipes – I couldn’t wait to get started and was hopeful it would rekindle my love for pasta!

Spicy Chorizo, Mushroom & Pepper Fusilli

This is a quick, simple but tasty recipe with a spicy kick to it; James is a hot sauce/chilli addict and has got me into spicy foods – this had just the right amount of heat without being too overpowering, but adjust to your tastes and throw in any veg you have!

What you need (to serve 2):

  • Spicy chorizo, sliced
  • 1 red pepper, sliced
  • Mushrooms, sliced
  • 1 onion, sliced
  • 2 red chillies, finely chopped
  • 150g Rizopia Fusilli
  • 4 tomatoes, chopped
  • Tomato puree
  • 1 teaspoon wholegrain mustard with chillies
  • ½ can kidney beans, drained
  • Paprika, cayenne pepper, Italian herbs, garlic and black pepper


Get cooking:

  1. Start by gently frying the onion, peppers, mushrooms, tomatoes and chillies in a large pan for about 5-10 minutes. Add the sliced chorizo, herbs and spices then squeeze in some tomato puree together with the mustard and add a dash of hot water, if needed, and cook for a further 10 minutes.
  2. Meanwhile, bring a pan of hot water to the boil, add the Rizopia pasta then simmer for 7-8 minutes until al dente, then drain well.
  3. Add the pasta and kidney beans to the pan, mix well and simmer through for a further 3-5 minutes until all heated. Now serve out and enjoy tucking in!


Chunky Chicken Chicken & Tomato Spaghetti

Rather than the usual Spaghetti Bolognaise recipe, I thought I’d create one packed with vegetables and chicken with a bit of a kick. Again, feel free to use whatever veg you have and vary the flavours with pesto and basil for a more Mediterranean flavour.

What you need (to serve 2):

  • 2 chicken breasts, cut into chunks
  • 1 onion, sliced
  • Mushrooms, cut into chunks,
  • 1 yellow pepper, sliced
  • 2 red chillies, diced
  • 3-4 tomatoes, cut into chunks
  • Baby spinach leaves, torn
  • 2 tbsp tomato puree
  • 2 tsp wholegrain mustard with chillies
  • 150g Rizopia spaghetti
  • Garlic, salt, pepper, paprika, Italian herbs, cayenne pepper


Get cooking:

  1. Start by browning off the chicken in a large pan with a drizzle of oil, then add in the onion, peppers, mushrooms and chillies. Cook for about 15 minutes until starting to soften.
  2. Meanwhile bring a large pan of water to the boil then add in the spaghetti – make sure it is all covered by water! Turn the heat down and cook for 8 minutes.
  3. Add in the herbs and spices to the chicken and veg, plus tomatoes, mustard and tomato puree with a drop or two of boiling water so it’s not too dry. Stir in the spinach and cook for a further 5-10 minutes until the chicken is cooked and the veg is soft.
  4. Drain the spaghetti, mix it into the pan then serve – sorted!


Creamy Tuna & Spinach Penne Pasta

By using low fat soft cheese, you can enjoy this delicious creamy dish but without worrying too much about the fat content too much!

What you need (to serve 2):

  • 150g Rizopia Penne pasta
  • 1 x can tuna, drained
  • 1 leek, sliced
  • 1 courgette, quartered and sliced
  • Mushrooms, sliced
  • Baby spinach leaves, torn
  • ½ tub low-fat Grilled pepper Philadelphia soft cheese
  • Black pepper, Italian herbs, cayenne pepper to taste


Get cooking:

  1. Cook the courgettes, mushrooms and leek for about 5 minutes until softening.
  2. Meanwhile, bring a pan of water to the boil then add the Penne pasta, turn the heat down and cook for 8 minutes.
  3. Add the drained tuna and spinach leaves to the vegetables, add seasoning and herbs and cook for a few minutes longer, then stir in the soft cheese, letting it gradually melt and heat up.
  4. Drain the pasta then add to the pan, mix well then serve.


The result: Regaining faith in gluten-free pasta

I can honestly say I’m really impressed with Rizopia’s pasta in that it does just what it says on the packet; a gluten-free organic whole grain product that tastes and cooks just like the real deal. Forget soggy, stodgy excuses for pasta, the various shapes all kept their structure and tasted delicious no matter what other ingredients I added in my recipes. I can’t recommend Rizopia highly enough, whether you can eat gluten/wheat or not – it’s a healthier alternative and you wouldn’t be able to taste the difference!

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