Top 50 Recipes

Top 50 Shared Gluten-Free Pasta Recipes 2016


1. [6,864 Shares] – Italian Chicken Pasta Bake {gluten free, dairy free option}


Italian Chicken Pasta Bake, it’s healthy and is so easy to make and has a gluten free and dairy free option too!

1.5 cups gluten free pasta shapes
2 chicken breasts cooked and cubed
1 tbsp olive oil
1/2 small onion diced
1 clove garlic minced
1 14.5 oz can diced tomatoes with juice
1.5 cup shredded mozzarella or Dairy free cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 tsp ground black pepper
1/4 tsp salt
1 tsp McCormicks Italian Seasoning
3/4 cup gluten free bread crumbs
1/2 cup grated Parmesan or Dairy free cheese

Preheat the oven to 400 degrees F.
Cook the pasta according to the instructions on the box, drain well.
Lightly grease your baking dish, I used a white ceramic 11 x 7.5 inch baking dish
While the pasta is cooking Add your chicken pieces to a non stick skillet with a little olive oil and saute for 5 minutes, then add in the onions and garlic for 3-4 more minutes.
In a large bowl add in the cooked pasta, cooked chicken and onion mixture, canned tomatoes, shredded mozzarella, chopped parsley, salt, pepper and Italian Seasoning
Mix it all together well and transfer to the baking dish.
In another bowl mix the breadcrumbs and parmesan and cover the top of the bake with the mixture.
Bake for about 25 – 30 minutes, or until the top is slightly golden brown.
Serve hot.
replace the parmesan and mozzarella with a combination of shredded vegan cheese, I like Daiya mozzarella and cheddar style shredded cheese.

Original article source

2.[5,066 Shares] – Vegan Pesto Gluten Free Pasta Salad


A delicious vegan pesto gluten free pasta salad with chickpeas, basil, tomatoes, olives and nuts that is perfect for a healthy Summer potluck or picnic.

4 cups basil
1/2 cups sliced almonds
1/2 cup pine nuts
2 cloves garlic finely minced
1/4 cup lemon juice
1 avocado diced
Salt and pepper to taste
Pasta Salad
1 lb gluten free fusilli pasta
1 1/2 cups colourful baby tomatoes
19 oz can no-salt-added chickpeas rinsed and drained
1/4 cup kalamata olives
2 tbsp pine nuts toasted
2 tbsp sliced almonds toasted

Puree the basil, almonds, pine nuts and garlic together in the food processor until they reach a paste-like consistency. Add in the lemon juice and avocado and continue to puree until smooth. Season with salt and pepper, to taste.
Meanwhile, cook the pasta according to package directions and allow to cool to room temperature.
Mix the pasta with the pesto, tomatoes, chickpeas and olives. Top with pine nuts and almonds and enjoy at room temperature.

Original article source


3.[4,372 Shares] – Pasta with Savory Lemon Cream Sauce {gluten free + vegan}


One of my absolute favorite dishes that is also super versatile is pasta. You can mix up the sauce depending on what mood you’re in and have a totally different dish each time. I was excited to be able to put together this pasta dish that I’ve been thinking of for a while.

Pasta with Savory Lemon Cream Sauce
2 Tbsp olive oil
1/2 medium white onion, diced
2 garlic cloves, minced
1 1/2 cups So Delicious Dairy Free Almondmilk Creamer, Original flavor
2 Tbsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1 lemon, zested and juiced
1 cup aspargus stalks, cleaned and cut into bite-sized pieces
3/4 cup frozen peas
6 oz. gluten-free pasta, cooked al dente
1 cup reserved pasta cooking water
fresh parsley for garnish
additional lemon zest for garnish
red pepper flakes

Fill a 4-quart pot 3/4 full with water and place over medium high heat. Bring water to a boil. When water is boiling, place the bite-sized pieces of asparagus in the boiling water and blanche for 2 minutes. Carefully remove the asparagus from the boiling water and transfer to a colander over a bowl of cold water to shock it and stop the cooking.

Bring the water to a boil again and add the pasta. Season the water with salt and allow the pasta to cook for 8 minutes or until it is al dente.

Heat a large skillet over medium high heat and add 2 Tbsp olive oil. When olive oil is hot, add the diced onion and cook for about 2 minutes or until it softens and becomes translucent. Add the garlic and turn heat down to medium.

Pour 1/2 cup of the Almondmilk creamer into a small bowl and add the cornstarch. Stir well until combined. Meanwhile, add the remaining 1 cup of Almondmilk creamer to the skillet. Gradually pour the Almondmilk and cornstarch into the skillet. Season with salt and pepper. Whisk the mixture slowly until it begins to boil and thicken.

Once the sauce has thickened, turn the burner to low heat. Add the zest and juice of one lemon. Stir to combine. Add the asparagus and frozen peas.

Drain the pasta and add it to the saucepan. Toss to coat the vegetables and pasta with the sauce. (If your sauce seems too thick, add the reserved pasta cooking water 1/4 cup at a time to thin it back out a bit.)

Serve pasta hot, topped with chopped fresh parsley, additional lemon zest, and red pepper flakes (optional).

Original article source


4.[2,695 Shares] – Gluten Free Pasta Recipe


Making fresh pasta at home is a labor of love. It’s a simple process. All it takes is the right gluten free pasta recipe, and a little time. Find out how!


2 cups (280 g) all purpose gluten free flour, plus more for dusting (I like Better Batter here)

1 teaspoon xanthan gum (omit if your blend already contains it)

5 tablespoons (45 g) Expandex modified tapioca starch (or replace with an equal amount of tapioca starch/flour)*

1/2 teaspoon kosher salt

2 eggs (100 g, weighed out of shell) + 2 egg yolks (50 g) at room temperature, beaten

1 tablespoon (14 g) extra virgin olive oil

1/3 to 2/3 cup (2 2/3 to 5 1/3 fluid ounces) warm water, plus more as necessary


In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch/flour), salt, olive oil, eggs and egg yolks, and pulse until combined. If not using a food processor, whisk together the dry ingredients before adding the oil, eggs and egg yolks, and mix to combine well. Add 1/3 cup water, and process (or mix) until moistened.

With the food processor on, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor. In a bowl, add water about 1 teaspoonful at a time, mixing constantly until the dough holds together well. If the dough feels stiff, add more water until pliable.

Transfer the dough to a lightly floured surface and divide it into 4 parts. Work with one part at a time and cover the others with plastic wrap to maintain moisture. Knead the dough until smooth and roll into a rectangle. Divide the dough in half, and roll each half into a rectangle about 1/4-inch thick. Trim the edges, dust the rolled-out dough lightly, and feed each piece through a pasta machine if using. I don’t like to roll the dough any thinner than the “5” setting on my machine, or it begins to tear. Otherwise, simply roll each piece as close to 1/8-inch thick as possible, as evenly as possible. Cut into shapes using the pasta machine or a sharp knife.

Bring a large pot of salted water to a rolling boil. Place the fresh pasta in the water and cook, stirring to prevent the dough from clumping, for about 2 minutes or until it reaches an al-dente texture. Toss with sauce and serve immediately.

Original article source


5.[2,394 Shares] – Easy Cold Shrimp Pasta Salad {gluten free, dairy free}


Quick, Easy and Healthy, this Cold Shrimp pasta Salad recipe has only 199 calories per serving, It’s a perfect seafood salad!

3 cups uncooked small gluten free pastashapes 226g
1 cup reduced calorie mayonnaise 250 mls
1 tsp Lemon juice or to taste
1/4 cup horseradish sauce 60mls
1-1/2 tsp salt
3/4 tsp pepper
1 lb peeled and deveined cooked shrimp 453g
1 large cucumber seeded and chopped
3 salad onions sliced

Cook pasta according to package directions. Drain; rinse with cold water and stir it to prevent sticking as sometimes happens with gluten free pasta
In a large bowl mix together mayonnaise, horseradish sauce, salad onions, salt and pepper, lemon juice.
Stir in cooked shrimp, cucumber, and pasta and cover and refrigerate.
Serve chilled.

Original article source


6.[1,755 Shares] – Cheesy Cashew Cream Pasta [Vegan, Gluten-Free]


This cheesy cashew cream pasta tastes indulgent but is actually great for you! The complex carbohydrates will supply you with long-lasting energy, and the cashew cream is a healthy cheese alternative.

1 medium onion, peeled and finely sliced
1/2 cup raw cashew nuts, soaked for at least 2 hours
3/4 vegetable broth
2 heaping tablespoons nutritional yeast
1 garlic clove, finely diced
1/2 teaspoon coconut oil
1/2 teaspoon mixed herbs, dry or fresh
1 cup gluten-free pasta, uncooked

First things first, you want to make sure your raw cashews have been soaking for at least 2 hours.
Next, peel and finely slice your onion. In a medium frying pan on a medium heat, add the coconut oil, and when hot, add the onions.
While the onions are sautéeing, finely dice the garlic and add that and the mixed herbs to the sautéeing onions.
Boil the kettle, and place the half veggie stock cube in a mug, add 3/4 cup boiling water, and allow to dissolve.
Once the onions are nicely browned, remove from heat and set aside to cool slightly.
Next, drain and rinse the cashews, and add to your blender.
Add the dissolved veggie stock water, along with the onion mixture.
Lastly add the nutritional yeast, and blend until a thick creamy sauce forms. If yours is a bit thick, gradually add a little warm water until you’re happy with the consistency.
Next, add the remaining hot water from the kettle to a medium pot and bring to a boil. Add the pasta with a pinch of salt and allow to cook for approx 13 minutes, or as per instructions on the packet. Keep an eye on it as not to overflow.
When soft, remove, drain, and rinse with cold water to stop it from cooking any further and turning to mush.
Put it back into the pot and place back onto the warm plate you were just cooking on, add the cheese sauce and mix until each pasta piece is thoroughly coated in the deliciously creamy sauce. When the mixture is warm, serve with a sprinkle of salt, pepper, and mixed herbs.

Original article source


7.[1,730 Shares] – Creamy Jalapeno Alfredo Pasta with Chicken Sausage (Gluten Free)


Incredibly creamy, and seriously dreamy, this gluten free pasta offers a semi-spicy jalapeno creamy alfredo sauce that is intoxicatingly delicious.

Creamy Jalapeno Alfredo Sauce
3/4 cup sour cream
3/4 cup heavy whipping cream
3/4 cup chicken stock
3/4 cup grated parmesan and romiano cheese
1/4 cup sliced deli jalapenos (the jarred kind)
1 tsp cilantro paste
The Rest
1 package Barilla Gluten Free Penne
1 package Aidells Chicken Apple Sausage
1 Tbs olive oil
3 mini sweet peppers
1/2 cup sharp cheddar cheese
1 cup sweet corn kernels
1 cup grape tomatoes, sliced in half
2 Tbs chopped cilantro
2 Tbs chicken stock for deglazing the pan

Start a large pot of water boiling in order to cook pasta noodles, cook according to package directions.
In a large skillet add 1 tbs olive oil and head over medium-high heat.
Cut Aidells apple sausage into rounds, and add to pan with hot oil
Brown sausage
Slice sweet mini peppers, and add into pan, let cook 2-3 minutes, stirring occasionally
Meanwhile, add all the sauce ingredients into a food processor or blender, and process until smooth
When sausage is browned, and noodles are nearly done cooking, add chicken stock to the pan to deglaze it, meaning to get the brown bits off the pan and make a nice sauce. Add in the tomatoes and corn and cilantro to the pan with the sausage, stir well.
Strain noodles, and add to the pan with the sausage.
Take pan off the heat.
Top with creamy alfredo, add cheddar cheese and stir until cheese is melted
Garnish with additional cilantro if desired, serve immediately

Original article source


8.[1,080 Shares] – Cajun Chicken Pasta – Low Carb & Gluten Free


Low carb fettuccine & tender chunks of chicken smothered in a spicy Cajun cream sauce that will make you weep with joy. Nut free, Keto & Atkins friendly!

For the Cajun chicken:
1 Tbsp butter
1 lb chicken cutlets
1 tsp cajun seasoning
1 Tbsp butter
1 tsp garlic, minced
½ cup chopped tomatoes
¼ cup chopped scallions
¼ cup dry white wine
½ cup chicken broth
¼ cup heavy whipping cream
½ cup shredded Monterrey jack (or other) cheese
1 oz cream cheese
1 tsp cajun seasoning (or more to taste)
¼ cup cilantro, chopped (optional)
salt and pepper to taste
For the fettuccine:
8 eggs
4 oz cream cheese
⅛ tsp salt
⅛ tsp garlic powder
⅛ tsp black pepper


To make the Cajun chicken:
Season the chicken cutlets with cajun seasoning on both sides.
Melt 1 Tbsp butter in a large saute pan.
Cook the chicken in the butter for about 2 minutes per side (or until just cooked through)
Remove chicken and set aside.
Add remaining Tbsp butter and minced garlic to the pan.
Cook garlic for 1-2 minutes or until fragrant.
Add the tomatoes to the pan and cook for 2 minutes.
Add the wine and cook for 2 minutes.
Add the chicken broth and cajun seasoning and cook for five minutes.
Whisk in the heavy whipping cream, cream cheese and shredded cheese. Keep stirring over medium heat until thick and bubbly – about 2 minutes.
Add the scallions and chopped cilantro and remove from heat.
To make the fettuccine:
Blend the eggs, cream cheese, salt, garlic powder, and pepper in a blender.
Let the batter rest for 5 minutes, then pour into a parchment-lined and greased sheet pan approximately 18 x 13. (You can use a 13 x 9 and do two batches if necessary.)
Bake at 325 for 8 – 10 minutes or until just set.
Remove and let cool for about 5 minutes.
Using a spatula, gently release the sheet of “pasta” from the pan or parchment paper.
Roll it up and slice with a sharp knife into ⅛ inch thick slices. Gently unroll and set aside.
Divide the pasta into four servings and top with 4 oz chicken and ⅓ cup of sauce.
Serving size 1 generous cup pasta, 4 oz chicken, approximately ⅓ cup sauce

Original article source


9.[919 Shares] – Veggie Noodle Lemon Pasta with Burrata & Dates | Gluten Free


A gluten free Veggie Noodle Lemon Pasta with Burrata, Hazelnuts & Dates that is low in calories, but big in flavour with sweet potato noodles and beets.

2 large or 3 medium sweet potatoes peeled
3 beets peeled
5 tsp lemon juice divided
1 head fennel thinly sliced on a mandoline
2 tbsp Extra virgin olive oil
6 tbsp parmesan cheese
1 tsp lemon zest
Salt and pepper to taste
1 cup arugula
1/4 cup hazelnuts toasted
5 dates finely minced
100 g burrata torn
1 tsp extra virgin olive oil
1 tsp lemon juice
1 tsp lemon zest

Spiralize the sweet potatoes and beets and keep them separate.
Add a few tablespoons of water to a large pan and add in the sweet potatoes. Cover and simmer until the sweet potatoes steam lightly until al dente, about 4-5 minutes. Drain and set aside.
Return the pan and do the same thing with the beets, this time adding a teaspoon of lemon juice. Drain and lightly rinse to remove some of the excess red colour.
Return the pan to the heat with two tablespoons of olive oil. Add all but 1/4 cup of the sliced fennel and the fennel fronds and saute on medium until golden. Add the sweet potatoes and toss until warmed through. Then add the beets, the remaining 4 teaspoons of lemon juice, lemon zest, parmesan and salt and pepper to taste. Toss until warmed through.
Transfer to a serving platter and top with the arugula, hazelnuts, dates, and burrata. Drizzle with a teaspoon each of oil and lemon juice, and garnish with a teaspoon of lemon zest, the reserved sliced fennel and fennel fronds. Enjoy!

Original article source


10.[874 Shares] – Spicy Tomato Chickpea Pasta {gluten-free, vegan option}


Tomato puree meets smoked paprika, chickpeas, chile flakes, and plenty of olive oil for a kicky, anytime pasta.

sea salt and freshly ground black pepper
1½ cups (275 g) cooked chickpeas, drained (see note, below)
2 tablespoons (30 ml) extra-virgin olive oil, plus 1-2 tablespoons (30 ml) for finishing
1 medium yellow onion, diced
3 large garlic cloves, peeled and chopped
1 tablespoon (5 g) smoked paprika
¼ – ½ teaspoon red pepper flakes (more or less to taste)
1¾ – 2 cups (475 ml) tomato puree or passata, or crushed tomatoes
a splash of water
½ cup (2 ounces) pitted niçoise or kalamata olives, chopped
12 ounces dry penne or other small pasta (I like Ancient Harvest Quinoa Penne)
4 ounces (115 g) baby spinach, washed and spun dry (4 cups packed)
1-2 ounces parmesan, shaved or grated
a small handful fresh oregano or basil, for garnish

Fill a large saucepan with water, add 2 teaspoons salt, and bring to a boil. Have the chickpeas cooked if you’re making them from scratch (see note, below).
Meanwhile, warm 2 tablespoons olive oil in a wide, non-reactive skillet over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until translucent and just starting to color, about 10 minutes. Add the garlic, paprika, and pepper flakes, and cook, stirring, until fragrant, 1 minute. Add the tomato puree and rinse the jar or can with a good splash of water, adding it to the sauce along with the chickpeas, olives, and ½ teaspoon salt. Bring to a bare simmer, reduce the heat, and cook gently, stirring occasionally, until the sauce has thickened a bit, 10 minutes. Stir in a few good turns of black pepper and taste for balance.
Cook the pasta according to the package instructions until al dente. Reserve a splash of pasta water and drain the pasta well.
Stir the spinach into the hot sauce until just wilted. Add the pasta to the sauce if it fits in the pan, otherwise toss the two together in a large bowl, adding reserved pasta water if needed to thin the sauce. Spoon the pasta into bowls, and top each with a shower of herbs, a good drizzle of olive oil, and a whole lot of parmesan.

To cook chickpeas, place 1 cup dried chickpeas in a large bowl or jar and cover with several inches of cool water. Soak overnight. Drain the chickpeas and place them in a large saucepan with 1 bay leaf and cover with several inches of water. Bring to a simmer and cook until the chickpeas are very tender, about 45 minutes. Toward the end of the cooking, add 1 teaspoon salt. Cool the beans in their broth, then refrigerate for up to 1 week.

Original article source


11.[825 Shares] – Apple and Grape Pasta Salad [Vegan, Gluten-Free]


Pasta is tossed lightly with vegan mayonnaise for a creamy base, and then the grapes and apple provide small bursts of sweet freshness.

1 8-ounce package of gluten-free pasta
2 cup mixed and chopped apples, grapes, and celery
2 tablespoons vegan mayonnaise
1/4 of 1 lemon, squeezed
Cracked pepper, to taste

Cook pasta according to directions on the package.
while the pasta is cooking, chop your apples, grapes, and celery.
Once the pasta is done, drain, and rinse it.
Mix in your grapes, apples, and celery. Mix your vegan mayonnaise and lemon in a separate bowl or just mix it all in the pasta. Add cracked pepper to taste and serve.

Original article source


12.[775 Shares] – Roasted Red Pepper and Tomato Pasta [Vegan, Gluten-Free]


Vibrant red tomatoes and bell peppers are combined with roasted garlic, spring onions, and dried herbs of your choice into a smooth and savory sauce.

4 large red peppers, cored and chopped
10-12 tomatoes
6-8 leaves of fresh basil
3 garlic cloves
2 spring onion stalks, chopped
2 tablespoons extra virgin olive oil
1 teaspoon rice malt syrup
Dried mixed herbs, to taste
Salt and pepper, to taste
2 cups buckwheat pasta

Preheat the oven to 350°F.
Rinse, clean, and chop the red peppers and tomatoes, and lay them on a lined baking tray.
Garnish with a little salt, pepper, and mixed dried herbs.
Once the oven is finished preheating, put in the tray and roast for 10 minutes.
While they’re roasting, peel and chop the garlic and spring onion, and add to the tray. Drizzle the tray with the olive oil and allow to roast for a further 10 minutes.
Bring a pot of water to the boil, add a pinch of salt, and add the buckwheat pasta. Cook as per instructions on the packet.
Remove the tray of vegetables from the oven, and allow to stand for a couple of minutes.
Add all into a high-speed blender, and blend until a smooth, but thick sauce has formed. Add in the rice malt syrup, and blend further to combine.
Once the pasta is cooked, remove, drain and rinse with cold water. Give the pasta pot a quick rinse, and add the pasta back.
Stir through the vibrant tomato sauce and heat gently on the stovetop.
Garnish with fresh basil, nutritional yeast, and salt and pepper, to taste.

Original article source


13.[728 Shares] – Gluten-Free Chicken Taco Pasta


This gluten-free chicken taco pasta combines the fiery tastes that come with fresh chicken tacos with the comforts of creamy pasta!  The spicy taco sauce goes great with your favorite noodles and chopped mexican veggies for an amazing fiesta for your taste buds!

8-12 oz . gluten-free pasta
1 can GF tomato sauce
1/3 cup GF chicken broth
1 TBSP BHHY Taco Seasoning
2 cups shredded cheese we use cheddar
juice of 1/4 lime
1 tsp minced garlic
1/2 cup red onion diced
4 cooked chicken breasts cubed
1/2-1 jalapeno diced (depends on your spice level)
2 cups fresh cooked corn kernels or one 15 oz can of GF canned corn
1 can GF diced tomatoes
1 cup bell pepper chopped
1/4 cup green onion diced
2 TBSP fresh cilantro chopped
GF tortilla strips for garnish
1 avocado cubed

Cook the pasta according to package instructions.
While the pasta is cooking, combine the tomato sauce, chicken broth, taco seasoning, shredded cheese, lime juice, minced garlic, and chopped onion in a large skillet and allow to simmer and for the cheese to melt. Allow the liquid to reduce 1/3 the initial amount, approximately 5-7 minutes.
Add the pasta and chicken to the taco pasta sauce. Gently fold in the jalapeno, corn, tomatoes, and bell pepper. Allow to simmer for 2-3 minutes.
Serve warm with avocado, green onion, and tortilla strips as garnishes!

Original Recipe found here


14.[669 Shares] – Creamy Cashew-Miso Pasta with Peas and Fava Beans {gluten-free, vegan option}


Soaked cashews blended with miso, garlic, and lemon make a dreamy vegan Alfredo sauce for gluten-free pasta and spring vegetables. Parmesan is optional.

½ cup (75 g) cashews, soaked in cool water 4-12 hours and drained
zest of 1 large lemon
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) white miso paste
1 large garlic clove
¼ teaspoon dijon mustard
1 tablespoon (15 ml) extra-virgin olive oil
¼ teaspoon salt, or to taste
½ cup (120 ml) fresh water
1 pound (455 g) fava beans
1 pound (455 g) fresh shelling peas
12 ounces (340 g) dry pasta such as linguine or spaghetti
1 small bunch chives, snipped
freshly grated parmesan or pecorino (optional)
black pepper

To make the sauce, place the drained cashews in the bowl of a blender and add the lemon zest and juice, miso, garlic, mustard, oil, salt, and half of the water. Blend on low to combine, increasing the speed to high and gradually adding the remaining water. Blend until silky-smooth, about 3 minutes total, scraping down the sides of the bowl as needed.
Meanwhile, prepare the vegetables. Shell the fava beans and peas, keeping them separate. Bring a large pot of well-salted water to a boil. Drop in the favas and cook until the skins are loose, about 2 minutes. Use a slotted spoon or strainer to fish out the favas and place them in a bowl filled with ice and cool water to stop the cooking. Slip the favas from their outer skin, discarding the skins and reserving the beans. If the beans aren’t cooked through, you can blanch them a second time or saute them in a bit of olive oil; mine don’t usually need this. Drop the peas into the boiling water and cook until bright green and crisp tender, 1-2 minutes. Fish out the peas and place them in the cool water bath to stop the cooking.
Add the pasta to the pot and cook according to the package instructions until al dente. Reserve ½ cup of the pasta water. Drain the pasta well, return it to the now empty pot, and add the reserved sauce, cooked peas and favas, and chives, tossing gently to coat and adding a splash of the reserved pasta water if needed. Divide the pasta among plates or shallow bowls, and top with pepper and cheese, if you like.
The pasta is best freshly made, but the sauce can be prepared a day ahead, and the peas and favas can be shelled and blanched a day ahead, too.

Original recipe here


15.[657 Shares] – Creamy Tomato Gluten Free Penne Pasta {Dairy Free}


A Creamy Tomato Gluten Free Penne Pasta dish that’s ready in 25 minutes, delicious, and dairy free. This gluten free penne pasta recipe is perfect for those who are new to gluten free or are looking for a lighter pasta dish alternative! It’s protein packed vegetarian pasta with a healthy amount of plant based Iron.


10oz bag of gluten free penne pasta {Lentil, quinoa, or Buckwheat pasta work best. See notes for the kinds that work best}
8-10oz canned Italian stewed tomatoes (drained)
1/3 cup diced white onion
1/4 cup paleo mayo
1 egg and 1 egg yolks
3 tbsp olive oil
1/2 tsp minced garlic
1/4 tsp each of sea salt and crushed black pepper
1/2 tsp chili pepper flakes
Fresh basil
optional add ins-we use diced chicken or chicken sausage.
1/4 cup diced bell pepper (Optional add in)
Toppings – nutritional yeast or vegan parmesan , garlic salt/powder, or parmesan if not needing to be dairy free.


First sauté your onions and peppers in 1 tbsp olive oil with garlic. Once they are almost cooked, set aside. Then cook your gluten free penne pasta according to directions.
Drain, and add pasta back into pot. Keep on low
Add the rest of your olive oil. Mix well. Crack an egg into the pasta and mix gently
Then add in your tomatoes, seasonings, and the rest of your onion/pepper/garlic mix.
In another small bowl, mix your paleo mayo and egg yolk.
Add your egg yolk/mayo in with the pasta. Stir gently until creamy on low to medium low. Just enough for the egg yolk to cook but not all the way through.
Feel free to add in chicken sausage or a protein here too
Serve your pasta and add fresh basil to each bowl. Or feel free to mix a little in with the big pot.
Top with crushed pepper or red pepper flakes, garlic powder/salt, and vegan parmesan or regular parmesan if desired.

Original recipe found here


16.[612 Shares] – Spicy Chicken Sausage Pasta Recipe – w/ Gluten Free Penne


A completely gluten free pasta dish, this Spicy Chicken Sausage Pasta Recipe is full of GF penne, chicken apple sausage, veggies, & the creamiest sauce!

1 (12 oz) box Barilla® GF Penne Pasta
2 tablespoons extra virgin olive oil
1 (12 oz) package Aidells® Chicken & Apple Sausage sliced rounds
1/2 yellow onion diced
1 whole jalapeño diced (de-seeded for less spice)
1/4 cup white wine or chicken broth
2 cloves garlic minced
1 (15 oz) can corn drained
1 (14.5 oz) can diced tomatoes drained
1 (8 oz) package cream cheese room temperature
1 cup freshly grated parmesan room temperature
1/4 cup fresh basil leaves chopped
salt and pepper to taste

Cook pasta according to package directions, and reserve 1/2 cup of the pasta water.
Heat a large saute pan over medium heat. Once hot, add the olive oil and sausage, and brown for about 3-5 minutes.
Add onion and jalapeno and cook for an additional 5 minutes, or until onion is soft.
De-glaze with 1/4 cup white wine, let it cook for about 60 seconds.
Stir in the garlic, corn, and tomatoes, and cook, stirring often, until the corn is warmed through, another 2 minutes.
Stir in cream cheese, reserved pasta water, and parmesan. Mix until parmesan has melted and cream cheese has incorporated.
Remove from heat, stir in pasta and basil and serve immediately

Original recipe here


17.[606 Shares] – Gluten Free Pasta with Sausage and Kale


Quick and Easy Skillet Meal: Gluten Free Pasta with Sausage and Kale


2 cups Barilla® gluten free pasta
8 oz Aidells® Chicken & Apple Sausage
4 cups uncooked kale, stems removed and torn into bite sized pieces
1/2 cup chicken broth
1/2 Cup reserved pasta cooking liquid
1/4 tsp black pepper
1/4 tsp table salt
1/2 cup shredded parmesan cheese (plus more for garnish)


Cook pasta until al dente, according to package directions, reserving 1/2 cup of the cooking liquid.
Meanwhile, slice sausage into rounds and cook in large skillet over medium heat. Add kale; cook, stirring frequently for about 3 minutes
Add chicken broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon. Cover and reduce heat to low; cook until kale is tender, about 5 minutes.
Add pasta and reserved cooking liquid to skillet. Heat uncovered an additional 3 minutes, stirring occasionally.
Season with salt and pepper and sprinkle with cheese.

Original recipe here


18.[601 Shares] – Gluten Free Lemony Goat Cheese Pasta with Sausage


Lemony Goat Cheese Pasta with Chicken Sausage is a quick, easy, and delicious weeknight meal!

1/2 pound Barilla® Gluten Free Penne
1 teaspoon olive oil
1/2 pound Aidells® Chicken & Apple Sausage, sliced
3 cups kale, chopped
4 ounces goat cheese
1 tablespoon grated lemon zest plus 1 tablespoon juice

Cook Barilla® Gluten Free Penne according to package instructions. Drain.
In a large skillet, heat olive oil over medium-high heat. Add sliced Aidells® Chicken & Apple Sausage and cook until browned and heated through. Add kale and cook until wilted. Remove from heat and stir in goat cheese, lemon zest, and lemon juice. Add the cooked pasta and toss until coated.

Original recipe found here


19.[579 Shares] – Spinach Dip Gluten Free Pasta Salad


Gluten Free Pasta Salad is not only possible but delicious! This pasta salad recipe has all of the flavors of spinach dip in one great side dish.

16 ounces Gluten Free Fusilli Pasta – cooked according to package instructions
2 Cups Sour Cream
1/2 Cup GF Mayonnaise
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Pepper
1/2 teaspoon Sea Salt more to taste
2 teaspoons Dried Parsley
16 ounces Frozen Chopped Spinach – thawed and drained
5 ounces Sliced Water Chestnuts – drained and chopped

Prepare pasta according to package instructions.
Press thawed spinach into mesh strainer to remove any liquid. Transfer to paper towels and press to remove any remaining liquid.
Combine all ingredients.
Serve cold.

Original recipe found here


20.[562 Shares] – Gluten-free squid ink pasta


Squid ink fresh pasta

Squid ink (sometimes it’s sold as cuttlefish ink) is usually found in fish markets or Mediterranean/Italian/Spanish specialty shops.
serves 4 to 6

140 g superfine brown rice flour
60 g potato starch
2 teaspoons xanthan gum
1 teaspoon fine sea salt
4 teaspoons squid ink
2 large eggs
2 large egg yolks

1. Combine the flours, xanthan gum and salt in a bowl. Whisk them lightly to aerate. Mound the flour mixture on your work surface and make a well in the center that is about 3-inches wide and will hold the wet ingredients.
2. Add the eggs, yolks and squid ink in the well. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a shaggy mass when about half of the flour is incorporated. At this time, you can start kneading the dough together incorporating the rest of the flour. Knead until the dough feels smooth with consistency similar to play dough, about 5 to 10 minutes. If the dough feels dry, spray with a little bit of water. If dough feels too wet, sprinkle your surface with potato starch while kneading until it feels smooth. Shape the dough into a ball.
3. Cut the dough into quarters. Take a quarter and flatten it with your hands. Lightly dust it with potato starch if it feels like it might stick while rolling through pasta roller. Cover the rest of the dough with plastic wrap so it doesn’t dry out. Start with the widest setting in your pasta roller. Roll the dough through three times. Continue rolling through narrower settings until you get the thickness you like (I usually go to the third setting). Lay the rolled strip of pasta on your work surface (dust surface with potato starch if necessary and keep it covered with plastic wrap). Repeat with the remaining pieces of dough.
4. Cut the pasta using the tagliatelle setting. As the pasta comes out, roll between fingers and place on work surface. At this point you can freeze the pasta or cook it.
5. To cook the pasta, fill a large pot with water and bring to a boil. Season the cooking water with a generous amount of salt. Cook the pasta for about 3 minutes or until tender but still have a bite. Drain through colander and serve with your favorite sauce. For this recipe, I sautéed mushrooms and ramps in olive oil. Seasoned them and tossed them with the pasta and topped with finely julienned ramp greens.

Original recipe here


21.[549 Shares] – One Pot Broccoli Cauliflower Pasta Bake {gluten free + vegetarian}


One Pot Broccoli Cauliflower Pasta Bake is a healthy and easy family recipe made with gluten free pasta, loaded with vegetables, and is a vegetarian.

1 pound broccoli, cut into small 1″ florets
1 pound cauliflower, cut into small 1″ florets
½ teaspoon dried red pepper flakes
3 large garlic cloves, sliced
1 ounce of anchovies, drained and chopped
16 ounces of gluten free penne pasta
24 ounces marinara sauce
3-4 large basil leaves
8 ounces creme fraiche
2 cups mozzarella cheese, shredded
¾ cup Parmesan cheese, finely grated

Preheat oven to 375°F.
Bring a large saucepan of water to boil. Salt water and drop in Broccoli and Cauliflower florets and boil for 5 minutes, remove florets and place in a bowl.
Keep water boiling and add pasta, cooking according to directions. Drain pasta in a colander reserving ¼ cup of pasta water.
Place pan back on the heat, add heat 1 tablespoon of olive oil over medium-high heat. Toss in garlic, red pepper flakes and anchovies stirring to coat in olive oil and warm.
Then stir in broccoli, cauliflower and pasta water. Cover and cook over low to medium heat for 5 minutes or until the water evaporates.
Evenly stir in pasta, marinara sauce and top with basil, dollops of creme fraiche, mozzarella, and parmesan cheese.
Drizzle a tablespoon of olive oil over top and place in oven and bake for 30 minutes

Original recipe found here


22.[524 Shares] – Gluten Free Caprese Pasta Salad


1 (12 ounce) box gluten free rotini pasta, cooked (about 5 cups)
1 (16 ounce) package fresh mozzarella, cubed
2 cups cherry tomatoes, halved or quartered
1/2 cup deli sliced pepperoni, quartered
2 tablespoons julienned fresh basil
1/2 cup Italian vinaigrette dressing (plus more if needed)
Baby salad greens (optional)

Cook gluten free pasta until it’s al dente. Drain and rinse in cold water. Set aside to cool.
When pasta is cool add mozzarella, tomatoes, pepperoni, basil, and dressing. Toss gently to combine.
If desired, add several handfuls of baby greens to the pasta salad. Add 2-3 tablespoons of dressing. Toss to combine.

Original article source


23.[492 Shares] – BLT Pasta Salad


BLT pasta salad, with spinach or baby greens. A quick & easy way to enjoy a restaurant-quality meal without breaking the bank—or heating up the kitchen!


1 pound (16 ounces) dried gluten free rotini pasta (my favorite brand is Barilla)

8 ounces thick-cut smoked bacon, diced

2 cloves garlic, peeled and minced

1/2 teaspoon kosher salt

1 1/4 cups (300 g) sour cream

1/4 cup (4 fluid ounces) chicken stock or pasta water, plus more as necessary

2 tablespoons (1 fluid ounce) apple cider vinegar (or white wine vinegar)

1 pound (about 3 cups) cherry tomatoes, sliced in half

5 ounces baby spinach or mixed baby greens

3 ounces finely grated asiago cheese (or Parmigiano-Reggiano cheese)


Boil the pasta to an al dente texture according to the package directions. I boil mine for 5 minutes flat. Drain and rinse with cold water, and set aside briefly.*

*The pasta can be boiled up to a day ahead of time, then drained and rinsed, tossed with a tablespoon or two of extra virgin olive oil then covered tightly and stored at room temperature. Proceed with the recipe when ready.

In a medium-size, heavy-bottom saucepan, cook the bacon over medium-high heat until browned and crispy (about 5 minutes). Remove the cooked bacon from the saucepan and transfer to a paper towel-lined plate to drain. Drain off all but 2 tablespoons of the rendered bacon fat and set it aside. Press the minced garlic with the flat side of a large knife into a paste with the kosher salt, then add it to the pan. Cook the garlic in the bacon fat over medium heat until fragrant (about 2 minutes). Add the sour cream, stock, vinegar, and as much of the rendered bacon fat as you dare, and whisk until smooth and well-combined. Add more stock by the teaspoonful as necessary to thin the sauce.

Add the cooked pasta to the pan and toss to coat. Remove the pan from the heat and add the tomatoes, greens, 2 ounces of the grated cheese, and cooked bacon, and fold gently into the pasta. Divide into 4 servings and sprinkle evenly with the remaining ounce of grated cheese. Serve immediately.

Original recipe here


24.[481 Shares] – Gluten-Free Pasta with Avocado Cream Sauce


Avocado is a great way to make a rich, creamy sauce for gluten-free pasta without the saturated fat. Top with pieces of crispy prosciutto for a restaurant-worthy dish. Consider drizzling a bit of olive oil over the top, along with a sprinkle of freshly cracked black pepper.


⅔ pound uncooked gluten-free spaghetti or fettuccini
2 teaspoons grapeseed oil, canola oil or olive oil
3 ounces prosciutto, roughly chopped
3 tablespoons water, gluten-free broth or white wine
1 bunch asparagus, woody ends discarded and stalks sliced into thirds
1 large red bell pepper, thinly sliced
2 shallots, chopped
2 garlic cloves, chopped
1 large ripe avocado, peeled and pitted
-Juice of ½ lemon
1/4 teaspoon chili powder
2 pinches salt
⅓ cup sliced black olives, optional
⅓ cup sliced fresh basil


1. Prepare pasta according to package directions. Drain pasta, reserving ½ cup cooking water.

2. Meanwhile, heat oil in a large skillet over medium heat. Add prosciutto to pan and cook until crispy. Remove prosciutto and set aside to drain on a plate lined with a paper towel.

3. Add about 3 tablespoons water, gluten-free broth or white wine to pan and scrape up any brown bits from bottom of pan. Add asparagus, bell pepper, shallots and garlic to pan. Heat until asparagus is slightly tender, about 5 minutes.

4. In a blender or food processor, puree together avocado, 1/4 cup reserved pasta cooking water, lemon juice, chili powder and a couple pinches salt. Add extra pasta cooking water, 1 tablespoon at a time, if needed to reach a creamy consistency.

5. In the skillet, toss together the vegetables, pasta, olives (if using) and avocado puree.

6. Serve warm topped with crumbled prosciutto and fresh basil.

Original recipe found here


25.[440 Shares] – Homemade Gluten-Free Gnocchi with Pomodoro Zucchini Pasta


Homemade Gluten-Free Gnocchi with Pomodoro Zucchini Pasta


For the gnocchi:*
1 pound sweet potato (about 1 large sweet potato or 3 cups cubed sweet potato)
3/4 cup almond flour
1/2 cup tapioca flour
1/4 cup coconut flour
1 egg
1/4 teaspoon salt
For the rest:
1 cup pomodoro sauce (I use Victoria’s Pomodoro Sauce)
3-4 teaspoons extra virgin olive oil
1 large zucchini
1/4 cup grated parmesan cheese or more to garnish
*If you don’t want to make your own gnocchi, buy your favorite brand in the store – 4 servings worth to complete this recipe.


Bring a medium pot filled halfway with water and a pinch of salt to a boil. While waiting for the water to boil, peel the sweet potatoes and chop them into cubes. Once boiling, add the sweet potatoes and cook until soft (when easily pierced with a fork like butter, they’re ready.) Drain into a colander and then transfer to a large bowl.
With the back of a fork or potato masher, mash the sweet potatoes. Add in the almond, tapioca, and coconut flour and egg and salt. Mix well to combine.
Bring water to a boil in the same medium pot again. Meanwhile, place a shallow baking dish or piece of parchment paper near your workspace. Roll the dough into balls (about 1 inch) and then shape into mini-logs and place on the parchment paper and baking dish. Using your fork, make that gnocchi indent! You can also make long logs out of the mixture and separate into 1” pieces with a knife and then make the indent.
Place the tomato basil sauce in a medium pot over medium-high heat and bring to a simmer. Once simmering, reduce heat to low and keep warm until ready to use at the end of the recipe.
Once water is boiling, drop the gnocchi bites into the water. The gnocchi is done once it floats to the top and stays there, which takes about 2 minutes. Remove with a slotted spoon and set aside on a plate or on the same parchment paper or baking dish. Work in batches until all the gnocchi is cooked. Freeze what you’re not going to use (for this recipe, 24 gnocchis) and place what you are going to use in the refrigerator to cool for 5 minutes.
Heat 1 teaspoon of the oil in a large skillet over medium heat and once the oil is shimmering, add in the gnocchi and cook for 2 minutes on the top and bottom. Cook in batches until all 24 gnocchis are cooked.
While gnocchi cooks, spiralize the zucchini with Blade D. Trim the noodles with kitchen shears.
Place half of the tomato sauce in a large bowl and toss with the zucchini noodles. Pour the rest of the tomato sauce on top of the plates with the gnocchi and then top each with the dressed zucchini noodles. Top with parmesan cheese to garnish. Serve immediately.

Original recipe found here


26.[439 Shares] – Gluten-Free Fiesta Pasta Salad Recipe


This Gluten-Free Fiesta Pasta Salad is super easy to make at home; you just need to prepare some vegetables and have gluten-free pasta on hand. So, go ahead and whip up this fun pasta salad.

1/2 teaspoon sea salt, plus more for cooking the pasta
1/2 pound gluten-free penne
1 large zucchini, sliced thinly crosswise
6 button mushrooms, sliced thinly
One 10-ounce package frozen corn kernels, thawed and drained
4 cups fresh spinach
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 chives, chopped finely
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions. Drain the pasta, transfer to a large bowl, and toss with the zucchini, mushrooms, corn, and spinach. Set aside.

In a small mixing bowl, combine the lemon zest, lemon juice, olive oil, chives, red pepper, sea salt, and black pepper. Whisk well to combine.

Pour the olive oil mixture over the cooked pasta mixture. Gently toss to combine. Transfer to a serving bowl and serve immediately, or cover and store in the refrigerator until ready to serve. Serve chilled or at room temperature.

Original recipe found here


27.[434 Shares] – Lentil Fra Diavolo Over Zucchini Pasta [Vegan, Gluten-Free]


Strike the perfect balance between spicy and refreshing with this chunky, spicy lentil sauce over fresh and crisp zucchini noodles.

1/2 cup of dry red lentils
Extra virgin olive oil
1 small onion, diced
3 tablespoons of minced garlic
2 teaspoons of red pepper flakes
1/2 teaspoon dried basil
1 28-ounce can of organic tomato puree
2 1/2 tablespoons of tomato paste
2 tablespoons of fresh chopped parsley
Sea salt and pepper
4-5 zucchinis

Rinse your lentils well in a mesh strainer, picking out any debris.
Cook lentils according to package directions, about 25-30 minutes.
In a separate saucepan, add 2 tablespoons of extra virgin olive oil over medium heat.
Add the chopped onion, and sauté for 3-4 minutes.
Add the garlic and sauté briefly, until fragrant.
Add the red pepper flakes and dried basil and mix through.
Add the tomato puree, tomato paste, and a dash of sea salt and pepper and mix through.
Simmer for about 5 minutes.
Once the lentils are finished, drain any excess water and add the lentil to the sauce, along with the fresh parsley.
Simmer for about 5 more minutes.
Using a spiralizer, create the zucchini noodles.
Squeeze out the excess water, and then sauté them quickly in a pan until heated.
Place the noodles onto a plate with a desired amount of sauce on top.

Original recipe found here


28.[422 Shares] – Rigatoni Pasta Casserole: Vegan with Gluten Free Options


Cozy, baked rigatoni pasta casserole packed with tomato and zucchini goodness and topped with crunchy cracker crumbs.

3 cups dry rigatoni pasta gluten free
1 block extra firm tofu
1 15 ounce can roasted tomatoes
1 2.25 ounce can sliced black olives or about 1/4 cup sliced black olives, if you can’t find them pre-sliced, drained
2 tablespoons olive oil
1/4 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
2 small zucchini chopped into 1/4″ half moons
1/8 teaspoon sea salt
1 4.5 oz bag Crunchmaster Multi-Seed Crackers crushed into pieces, but not too fine. You still want some of that good crunch!

Preheat the oven to 350F.
Cook the pasta according to package directions.
In a large bowl, crumble the tofu, then stir in the tomatoes, olives, 2 tablespoons olive oil, nutritional yeast, garlic powder, onion powder, and tamari. Set aside.
In a small pan, heat the other tablespoon olive oil on medium high heat. Cook the zucchini with the sea salt until the zucchini softens and begins to brown, about 8-10 minutes, depending on how thick you sliced them. Toss with the tomato-tofu mixture.
When the pasta is ready, drain it, and toss it together with the tomato mixture in an 8×8″ glass baking pan (or casserole dish that’s around that size). Top with the cracker pieces, and bake for 20 minutes.

Original recipe


29.[340 Shares] – Butternut Pasta With Lentil Bolognese [Vegan, Gluten-Free]


This vegan bolognese uses lentils in place of beef and butternut for the noodles for a version that is definitely more energizing while remaining just as tasty!

1/2 of 1 butternut stem, peeled and spiralized into noodles
1 large sweet potato, peeled and cubed
1 large carrot, peeled and cubed
1 large zucchini, cubed
1 medium red onion, diced
1 large red bell pepper, chopped
1 14-ounce can lentils, drained and rinsed
1 12-ounce bottle tomato pasta sauce
1/2 cup cashew nuts
3 teaspoons nutritional yeast
1 teaspoon onion powder
3/4 cup water
1/2 teaspoon salt
1 tablespoon cold pressed coconut oil

Clean, rinse, peel, and prep all your vegetables.
Sautée the onion, carrots, and sweet potato in the coconut oil on a medium heat until soft. This is roughly 5-8 minutes.
Add the red bell pepper and zucchini and sautée for a further 5-8 minutes until soft.
Add the tomato pasta sauce to the pan, stirring occasionally to allow the sweet potato to reduce into the sauce.
In the blender, add the cashew nuts, nutritional yeast, onion powder, salt, and 1/2 cup water and blend until smooth. Add more water if necessary to reach a creamy consistency.
Bring a pot of water the boil and add the butternut noodles. Cook until soft or “al dente.”
Add the lentils and cashew sauce to the pan and allow to simmer for a few minutes while the noodles cook.
When the noodles are done, rinse, and plate them.
Serve with a few sprinkles of dried mixed herbs.

Original recipe here


30.[337 Shares] – Mexican Pasta Bake [Vegan, Gluten-Free]


This Mexican pasta bake is an easy recipe that wins in both the flavor and creativity department. Pasta is tossed with a creamy avocado sauce, black beans, corn, cilantro, and crumbled tortilla chips for crunch. Then, it’s baked until warm and topped with even more avocado, sour cream, and plenty of hot sauce.

3 ripe avocados
3 tablespoon white vinegar
2 tablespoons lemon juice
1 garlic clove
Water, to thin if needed
2 tablespoons olive oil
Salt and pepper, to taste
1 15-ounce can black beans
1 7-ounce can corn
8 ounces gluten-free pasta
Crumbled gluten-free tortilla chips for the sauce, plus more for garnish
Hot sauce, for serving
1 avocado, cubed
Cherry tomatoes
Vegan sour cream

Combine all ingredients (reserve half of the avocados for later) in a blender and process until smooth. If the sauce is too thick, add a bit of water.
Cook the pasta according to manufacturer’s instructions. Drain and transfer the pasta to a bowl.
Drain the black beans and the corn. Add to the bowl together with the avocado sauce and mix well.
Take two handfuls of the tortilla chips and crush them. Mix into the pasta mix. Take more, if you like.
Preheat oven to 390°F. Transfer the pasta mix to a baking dish and bake for about 15 minutes.
Remove the Mexican pasta bake from the oven. Chop the cilantro, cherry tomatoes, and the avocado half and distribute on top.
Serve with vegan sour cream and hot sauce.

Original recipe found here


31.[329 Shares] – Spring Bounty Gluten-Free Pasta Salad


8 ounces gluten-free pasta, your choice of shape
(ziti, spirals, wagon wheels, small shells, etc.)
1 cup green peas (in season in spring so you can readily find them fresh now)
1 ½ cups baby spinach leaves or chopped regular spinach leaves
2 tablespoons nutritional yeast
⅓ cup unsweetened coconut milk
½ cup raw sliced asparagus
1 Tbs. thinly sliced spring onions
¼ cup diced raw carrots
¼ cup chopped Kalamata olives
Sea salt to taste
Freshly ground pepper to taste

Cook the pasta in hot water according to package directions, being sure not to overcook and keep more on the al dente side (especially important with gluten free pasta, which can turn mushy quickly). Drain and set to the side.
Cook the peas and spinach in a saucepan in a little water over medium heat, until softened. Be sure not to overcook, and keep the green color.
Combine the peas and spinach with the nutritional yeast and coconut milk in a food processor or blender and process until smooth.
Pour over the cooked pasta and mix well.
Add in the asparagus, spring onions, carrots and olives.
Season with salt and pepper as desired.

Original article


32.[318 Shares] – Lemon Tuna Olive Oil Pasta Gluten-Free


Lemon Tuna Olive Oil Pasta recipe with solid white albacore tuna, freshly squeezed lemon, and a hearty dose of extra virgin olive oil. Only 5-Ingredients!

1 + 4 Tablespoon extra virgin olive oil
2-3 garlic cloves, minced
1 can solid white albacore tuna
3-4 cups corn spaghetti pasta, cooked
1 freshly juiced lemon
1 bunch of parsley, roughly chopped
Salt and Pepper

Place skillet on medium-high heat.
Add 1 TBS olive oil and garlic. Cook for 1-2 minutes until fragrant.
Add drained tuna, salt and pepper. Cook until heated through (5-7 minutes)
Add cooked pasta, freshly juiced lemon and fresh parsley for garnish.
Serve immediately.

Original recipe found here


33.[125 Shares] – Gluten Free Roasted Veggie Pasta


In this tasty gluten free pasta recipe the vegetables are roasted al dente in their flavourful juices and then tossed with your favourite pasta. This simple pasta recipe takes just minutes to prepare, making this a favourite anytime vegetarian meal.

1 medium size yellow onion, roughly chopped
3 large tomatoes, cut into bite size pieces
2 yellow bell peppers, cut into bite size pieces
6 oz. medium size button mushrooms, quartered
1 lb. young asparagus spears, trimmed and cut into 2-inch pieces
4 garlic cloves, quartered
¼ cup extra virgin olive oil
1 Tbsp. dried basil
1 tsp. Himalayan salt or to taste
Hot chili pepper flakes to taste (optional)
10 oz. uncooked gluten free pasta (quinoa, corn or rice)
Note: in this recipe the flavour is as good as the ingredients, try to use young organic veggies if possible

Preheat oven to 400 F
In a large oven proof pan combine all the ingredients, except the asparagus and bake for 15 minutes, carefully stirring half way through
While the veggies are baking, cook the pasta according to the package instructions
After 15 minutes, add the asparagus to the vegies and bake for 5 more minutes
Add the pasta to the veggies and combine well. Enjoy!

Original recipe here


34.[115 Shares] – Lemony Gluten-Free Pasta with Grilled Asparagus


Light and lemony gluten-free pasta salad, elegant enough to serve at your next party. Vegan and dairy-free.


1 12-oz. box gluten-free penne
1 1-lb. bunch thin asparagus
Extra virgin olive oil, as needed
1 large juicy lemon
1/2 cup Vegenaise
2 tablespoons chopped fresh parsley or cilantro
1 tablespoon chopped fresh mint leaves
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh marjoram
Sea salt
Black pepper, freshly ground


Bring a large pot of salted water to a rolling boil and stir in the brown rice penne. Cook until tender, but still al dente. Do not over-cook.

Wash the asparagus. Trim off tough ends. Grill in a grill pan (or on a hot grill) until the spears are tender-crisp- don’t over-cook these babies. You want them smoky and slightly crisp. Remove them from the grill pan or grill and let them cool a bit. Slice them into bite-size lengths.

When the pasta is cooked to al dente, drain well and pour into a large bowl. Drizzle with extra virgin olive oil, toss lightly to coat. Squeeze lemon juice all over the pasta and toss gently. Add the Vegenaise, asparagus, and fresh chopped herbs. Season with sea salt and black pepper, to taste. Again, toss gently to combine.

Serve immediately at room temperature when the flavors are fresh and vibrant. This will insure the best texture.

If you must make it ahead of time- cover and chill. But before serving, allow the pasta salad to come up to room temperature for best flavor. Gluten-free pasta becomes stiff when chilled.

Original recipe found here





36.[74 Shares] – Gluten-free pasta with napoletana sauce


1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tablespoon gluten-free tomato paste
2 x 410g cans crushed tomatoes
Pinch of sugar
1 tablespoon fresh basil leaves, finely chopped
500g gluten-free pasta (or 1 quantity gluten-free pasta – from related recipe)
Finely grated parmesan (or vegetarian hard cheese), to serve
Fresh basil leaves, to serve

Step 1
Heat oil in a saucepan over medium heat. Add onion. Cook for 5 minutes or until tender. Add garlic and tomato paste. Cook for 1 minute. Add tomatoes, 1/2 cup cold water and sugar. Stir to combine.
Step 2
Bring to the boil. Reduce heat to low. Simmer for 15 minutes. Stir in basil. Season with salt and pepper.
Step 3
Meanwhile, cook pasta in a large saucepan of lightly salted water for 2 to 3 minutes or until just tender. Drain. Return to pan. Add sauce. Toss to combine. Divide pasta among plates. Serve sprinkled with parmesan and basil leaves.

Original recipe here


37.[71 Shares] – Gluten-Free Zucchini Pasta Primavera Recipe


2 cups fresh or frozen broccoli florets
3 tablespoons olive oil
3/4 cup 1/4-inch-thick half-moon slices onion
4 cloves garlic, minced
2 cups 1/4-inch-thick sliced white mushrooms
1 cup 1/4-inch-thick sliced carrots
1 cup 1/4-inch-thick sliced red bell peppers
1 cup unsalted chicken broth
3 tablespoons cashew butter
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper
1 pound zucchini, cut into long strands with a julienne peeler or mandolin

Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside. Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.

Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.

Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper. Serve the zucchini “pasta” topped with the vegetables.

Original recipe found here


38.[53 Shares] – Gluten Free Garbanzo Bean Pasta Recipe


Homemade gluten free pasta is decadent and simple to make. This gluten free recipes uses gram flour and only has seven ingredients!

300 g chickpea flour, plus extra for rolling
1⁄2 cup tapioca or 1⁄2 cup potato starch
1 (1/3 ounce) package xanthan gum
1 1⁄2 teaspoons salt
4 large eggs (about 6 ½ ounces)
1 1⁄2 tablespoons olive oil
1 tablespoon water

Except for the water, place all ingredients in a food processor.
Process until the mixture starts to form a ball.
If mixture is not fully hydrated, add 1 Tablespoon of water and pulse a few times.
Wrap your dough with plastic wrap and set aside to rest for at least 30 minutes.
Cut your dough into 6 equal pieces.
Roll each piece of dough into a rectangle using the extra Garbanzo flour to prevent sticking. Try to roll the dough as thin as possible; this should not be difficult if the dough is well rested.
Using a pizza cutter and ruler as a guide, cut each piece of dough lengthwise into strips ½” wide.
Create a nest with the noodles of each piece of dough.
The nests may now be frozen or refrigerated until ready to use.
Bring a large pot of salted water to a boil. Cook noodles 4-7 (if frozen) minutes. Drain and toss with olive oil to prevent sticking.

Original recipe is here


39.[49 Shares] – Lazy Gluten-Free Tomato Pasta Recipe


SERVES 2 A no-cook pasta sauce teeming with summer flavor means dinner is ready with nothing more than a little marinating of fresh tomatoes and the boiling of GF pasta!

2 cups cherry tomatoes, halved

1 clove garlic, finely grated or crushed 1⁄4 cup extra-virgin olive oil

1⁄4 cup chopped fresh basil leaves, plus more for garnish

Kosher salt and freshly ground pepper 4 ounces gluten-free capellini pasta (we like Jovial brand) or other gluten-free pasta

In a small bowl, mix together the tomatoes, garlic, olive oil, basil, 1⁄2 teaspoon salt, and a few grinds of pepper. Let marinate for 30 minutes.

Cook the pasta as directed on the package. Drain, reserving 1⁄4 cup of the cooking water. Return the pasta to the pot, add the tomato marinade and reserved water, and briefly toss, with the heat on medium-high, to evenly coat and warm. Divide the pasta between two dinner plates, garnish with basil and pepper, and serve.

Original recipe


40.[35 Shares] – Carrot Pesto Pasta {Gluten-Free, Dairy-Free, Soy-Free}


Get ready to welcome Carrot Pesto Pasta into your life. This recipe is one of my new favorites and my mind is blown away by the flavor in making a fresh carrot pesto.

Sea Salt
4 cups carrots, peeled and chopped into 1 inch pieces
3 garlic cloves
2 Tbsp. rice vinegar
1 cup extra-virgin olive oil
1 pound gluten-free whole grain pasta
Chives, for garnish

Bring a pot of salted water to a boil.
Add the carrots to the pot and boil them for 10 minutes. Using a slotted spoon, remove the carrots, shaking off any excess water. Don’t discard the cooking water.
Place the drained carrots in a blender. Add the garlic, vinegar and oil. Puree until very smooth. Season generously with salt.
Bring the pot of water back to a boil and add the pasta. Cook just to al dente (a few minutes short of the manufacturer’s directions). When the pasta is cooked, drain it and return it to the empty pot. Add the carrot pesto and toss to coat.
Transfer the pasta to a serving platter and garnish with chives. Serve hot.

Original recipe here

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