The Journey

   The Journey began...as we were out across the United States sampling and selling Pastamore products. There was an overwhelming number of people expressing their gluten intolerance and need to be gluten free, but the market had very little to offer them.  Could we possibly make a delicious tasting gluten free pasta? 

     In November 2011, we recognized the need and the importance of "flavorful" gluten free products for our friends. The journey began and plans were made to create the very best tasting, high quality, hand made, certified gluten free pasta available on the market.

     Our kitchen was built in January of 2012, in Denver, Colorado.  We completed the construction and opened in early June. We put our best food forward and rolled out a few flavors and introduced them at the Farmers Markets across the United States.... and it proved to be hugely successful.  The feedback we heard was positive and encouraging. 
We could hardly keep up with the demand.

     Then, in August, 2012 we were officially certified gluten free at under 5 PPMS (parts per million)!!! We were so happy to see the results.  Our first 5 flavors were: Tomato Basil, Wild Mushroom, Spinach Basil Garlic, Sweet Potato Fettuccine and Lemon Garlic Orzo.  Now we're rolling out some new gluten free flavors...Plain Linguini, Plain Fettuccine and Garlic with Toasted Onion and Sweet Potato Orzo.  We think you will agree, it is delicious! 
    

      We'd love to hear from you on our facebook page.  Come visit us at https://www.facebook.com/VivianaFoods?ref=hl
    

Wild Mushroom Linguini

Wild Mushroom Linguini with Chicken, Mushrooms and Gorgonzola Cream Sauce
Serves 4-6

Ingredients:
1pkg. Wild Mushroom Linguini
1 lb. boneless/skinless chicken breasts (cut into 3/4" pieces)
1 lb. fresh shitake mushrooms, stems removed and cut into 1/2" strips
3 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 Onion, finely chopped
1 cup heavy cream (or half and half)
4 oz. Gorgonzola Cheese

Directions:
1.) In a large non stick saute pan, melt 1 tablespoon butter and olive oil over medium high heat.  Add chicken and cook until browned. (about 12 minutes)  Season Chicken with salt and pepper to taste, set aside.

2,) Melt the remaining 2 tablespoons of butter in saute pan over medium high heat.  Add the shitake mushrooms and cook for about 5 minutes, add onions for another 3 minutes.

3.)  Add cream and bring to a boil, making sure shitake mushrooms and onions don't stick to bottom of pan.  Reduce heat to medium and add in gorgonzola.  Remove from heat and cover to keep warm.

4.)  Cook the Wild Mushroom LInguini in a pot of boiling salted water until al dente.  Drain well and rinse with warm water.  Serve sauce over individual plates of pasta and garnish with freshly grated parmesan cheese and Italian Flat Leaf parsley, if desired.