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Why hello perfect pasta, so nice of you to join us for dinner!
Back in November I drove up to the Mountains of Virginia for Mixed Con. It was a fabulous weekend, filled with food blog information, cake decorating classes, cookie lessons from Sweetopia and the chance to mingle and connect with some really fun and interesting brands.
One of those Brands was Dreamfields Pasta. We are big time pasta lovers at this house (as in I could eat it every day if my husband would allow it haha) . With that being said, I’m always interested in talking to different pasta brands and learning about different pasta companies!
DreamFields taste just like normal pasta, but it doesn’t give you that bloated feeling after eating it and “Dreamfields Pasta is the only pasta clinically shown to have a lower glycemic index than traditional pasta”
To learn more about this Healthy Pasta, check out their Q&A Page!
For this Spinach Artichoke Alfredo Pasta, I chose the Rotini. The spiral shaped pasta was perfect for holding onto all of the melty cheese, spinach and artichoke goodness.
My idea for this came from my love of Spinach and Artichoke dip. I made some a few weeks ago for #SundaySupper and I’ve been craving it ever since.
Thomas and I originally thought of doing a Spinach Artichoke lasagna, but after we got to the store and were looking at the pasta options, we thought that the Rotini would do even better.
When I cook Dreamfields Pasta, I only cook enough for what we’re going to be eating that night. Dreamfields Pasta is best when eaten in one sitting and not re-heated as re-heating can break down the protective matrix that delivers 5 grams of digestible carbs per serving. 5 grams of digestible carbs per serving is one of the great things about DreamFields Pasta.
I just make the pasta sauce and then re-heat the sauce as needed when I cook the pasta.
How would you like to try out some DreamFields Pasta?
I’ve got a giveaway for you from Healthy DreamFields Pasta!
(one box of all 7 cuts)