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Barilla® Gluten Free Spaghetti Ginattan

Barilla® Gluten Free Spaghetti Ginattan

Chef Daniel Cancino took the flavours of the Philippines and Italy to make something completely new with his Barilla Gluten Free Spaghetti Ginattan.

  • Prep
  • Cook
  • Skill
  • Diet
    Gluten Free


Ingredients for 4 people


½ Package Barilla® Gluten Free Spaghetti


3 tablespoon garlic, chopped


3 tablespoons ginger, grated


3 tablespoons shallot, chopped


1 chili sliced


1 cup white wine


6 cups coconut milk


3 tablespoons white miso


4 piece kaffir lime leaf


1 cup corn (cooked and shucked off the cob)


1 cup green and yellow zucchini sliced thin


3 piece star anise


1 cup snap peas, sliced


1 cup shitake mushroom sliced (stem removed)


1 tablespoon Bagoong


1 cup grated Parmesan


¼ cup pea tendrils


¼ cup corn shoots, to garnish


4 Calamansi halved, to garnish


¼ cup thai basil, to garnish


¼ cup mint, to garnish


Olive Oil to taste


Salt to taste



  1. 1 Bring 4 liters of salted water to a boil and cook pasta for 2 minutes less than package direction.
  2. 2 In a pan, sweat garlic, ginger and shallot in olive oil.
  3. 3 Add star anise and lime leaf, sweat for 1 minute.
  4. 4 Deglaze with white wine, reduce until liquid is almost gone.
  5. 5 Add coconut milk and miso, season with salt to taste.
  6. 6 Add corn, zucchini, snap pea, shitake mushroom, bagoong, simmer for 30 seconds.
  7. 7 Add pasta and chili, cook until pasta is al dente.
  8. 8 Remove from heat and add ¾ cup of parmesan and drizzle with olive oil, toss well.
  9. 9 Plate pasta and garnish with remaining parmesan, pea tendril, corn shoot, calamansi halves, thai basil and mint.

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