35+ Delicious Sunday Gluten-Free Pasta Recipes for Special Feast

Sundays have a special way of bringing families together, offering the perfect opportunity to slow down and enjoy a meal that everyone will love.

And if you’re looking for a dish that’s both comforting and crowd-pleasing, pasta is always a winner.

But for those following a gluten-free diet or serving gluten-free guests, finding the perfect pasta recipes can be a challenge.

Fear not—I’ve compiled a list of over 35 delicious gluten-free pasta recipes that will make your Sunday meals both satisfying and inclusive.

Whether you crave the rich flavors of a creamy Alfredo, the tangy zest of a lemony shrimp dish, or the hearty warmth of a baked pasta casserole, these recipes cater to every taste.

Let’s make your next Sunday dinner memorable with recipes that everyone can enjoy!

35+ Delicious Sunday Gluten-Free Pasta Recipes for Special Feast

From comforting bakes to quick and flavorful one-pan dishes, these 35+ gluten-free pasta recipes offer an impressive range of options that will please any palate.

They show that eating gluten-free doesn’t mean sacrificing taste or variety.

Whether you’re cooking for a family gathering or treating yourself to a special Sunday dinner, these recipes will inspire you to create delicious meals that bring people to the table.

So, go ahead, explore the recipes, and let your Sundays be filled with joy, flavor, and the comfort of a perfectly cooked bowl of gluten-free pasta.

Lemon Garlic Shrimp Gluten-Free Pasta

This gluten-free pasta dish combines the savory flavors of shrimp with a zesty lemon garlic sauce. Perfect for a light Sunday lunch or dinner, it’s fresh, flavorful, and sure to please any seafood lover.

Ingredients:

• 12 oz gluten-free spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional, for added heat)

Instructions:

1. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, warm 2 tbsp of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and season with salt, black pepper, and red pepper flakes if using. Cook for about 2-3 minutes per side or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the remaining olive oil, lemon zest, and lemon juice. Stir to combine.
5. Add the cooked pasta to the skillet and toss until well coated with the lemon garlic sauce. Stir in the cooked shrimp and chopped parsley.
6. Season to taste with additional salt, pepper, and lemon juice as needed. Serve warm.

The bright citrus notes in this lemon garlic shrimp pasta elevate the natural sweetness of the shrimp, making it a refreshing, gluten-free dish that feels luxurious yet is simple to prepare. The parsley adds a final touch of color and freshness, making every bite balanced and satisfying.

Creamy Mushroom Spinach Gluten-Free Pasta

This creamy pasta dish is rich, comforting, and perfect for a Sunday meal that’s hearty yet not overwhelming. The combination of earthy mushrooms, tender spinach, and a luscious, dairy-free cream sauce is a true crowd-pleaser.

Ingredients:

• 12 oz gluten-free fettuccine or tagliatelle
• 2 tbsp olive oil
• 1 lb cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup unsweetened plant-based milk (such as almond or oat)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 tbsp Dijon mustard
• 2 cups fresh spinach
• Salt and freshly ground black pepper, to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté for 5-6 minutes, until golden brown and their moisture has evaporated.
3. Stir in the minced garlic and cook for an additional minute.
4. Pour in the plant-based milk, nutritional yeast, and Dijon mustard. Stir until the mixture thickens, about 3-4 minutes. Season with salt and black pepper.
5. Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted.
6. Toss the cooked pasta into the skillet and mix well until all the ingredients are evenly combined.
7. Serve hot, garnished with fresh thyme if desired.

This creamy mushroom and spinach gluten-free pasta offers a velvety texture and a deeply satisfying flavor profile. The mushrooms provide an umami punch while the spinach adds freshness and color. The plant-based cream sauce ties it all together for a comforting, guilt-free indulgence.

Pesto Chicken Gluten-Free Pasta

This gluten-free pasta with pesto chicken is vibrant and full of flavor, making it an ideal option for a Sunday dish that brings together classic Italian elements. The homemade pesto adds a burst of freshness, while the chicken provides a lean protein boost.

Ingredients:

• 12 oz gluten-free penne or fusilli
• 2 tbsp olive oil
• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 cup homemade or store-bought pesto
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan or dairy-free alternative (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil for garnish

Instructions:

1. Cook the gluten-free pasta according to the package directions until al dente. Drain and set aside.
2. In a skillet over medium-high heat, warm 1 tbsp of olive oil. Season the chicken pieces with salt and black pepper, then add them to the skillet. Cook for 5-6 minutes or until fully cooked and golden brown.
3. Lower the heat and stir in the pesto, mixing well to coat the chicken evenly.
4. Add the cooked pasta to the skillet and toss with the pesto chicken, making sure the pasta is evenly coated.
5. Stir in the sun-dried tomatoes and toasted pine nuts.
6. Serve the pasta warm, topped with grated Parmesan and a few fresh basil leaves.

This pesto chicken gluten-free pasta is a quick and flavorful dish that celebrates the simplicity of Italian cuisine. The freshness of basil and the nutty crunch of pine nuts contrast beautifully with the rich, herby pesto sauce. It’s perfect for a Sunday dinner that balances indulgence and freshness effortlessly.

Tomato Basil Gluten-Free Pasta

This tomato basil gluten-free pasta is a perfect choice for a relaxed Sunday meal, featuring the simplicity of ripe tomatoes and the aromatic presence of fresh basil. It’s light yet satisfying and pairs wonderfully with a side salad or garlic bread.

Ingredients:

• 12 oz gluten-free spaghetti or angel hair
• 3 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 3 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan or dairy-free alternative (optional)
• Red pepper flakes (optional, for a touch of heat)

Instructions:

1. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden, about 1 minute.
3. Add the cherry tomatoes to the skillet and cook for 4-5 minutes, allowing them to soften and release their juices. Season with salt, black pepper, and red pepper flakes if desired.
4. Stir in the chopped basil and cook for 1 more minute.
5. Add the cooked pasta to the skillet and toss until well combined and the pasta is coated in the tomato mixture.
6. Serve warm, garnished with grated Parmesan and additional basil if desired.

This tomato basil gluten-free pasta captures the essence of classic Italian flavors with minimal ingredients. The cherry tomatoes create a burst of sweetness balanced by the fresh basil, while the olive oil provides a smooth richness. It’s a dish that feels homey and wholesome, ideal for a laid-back Sunday evening.

Spinach and Ricotta Stuffed Gluten-Free Shells

These gluten-free stuffed shells are a comforting, hearty dish that makes any Sunday meal feel special. Filled with a flavorful blend of spinach and ricotta, they’re baked with marinara sauce and topped with melted cheese or a dairy-free alternative.

Ingredients:

• 12 oz gluten-free jumbo pasta shells
• 2 tbsp olive oil
• 1 lb fresh spinach, washed and chopped
• 1 cup ricotta or dairy-free ricotta
• 1/2 cup grated Parmesan or dairy-free alternative
• 1 egg (or egg substitute for dairy-free)
• 2 cups marinara sauce
• 1 cup shredded mozzarella or dairy-free alternative
• Salt and freshly ground black pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the gluten-free jumbo shells according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the ricotta, grated Parmesan, egg, and cooled spinach. Season with salt and black pepper.
5. Spread 1 cup of marinara sauce at the bottom of a baking dish.
6. Stuff each pasta shell with the spinach and ricotta mixture and place them in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
9. Serve hot, garnished with fresh basil if desired.

These spinach and ricotta stuffed gluten-free shells offer layers of flavor and a comforting, hearty texture. The combination of the creamy ricotta and the rich marinara sauce makes this dish a Sunday favorite that’s both satisfying and full of fresh, wholesome ingredients.

Pesto Veggie Gluten-Free Pasta

A quick and nutrient-packed option for a Sunday meal, this gluten-free pasta with pesto and seasonal vegetables is vibrant and full of flavor. It’s perfect for those looking for a meatless option that doesn’t compromise on taste.

Ingredients:

• 12 oz gluten-free farfalle or bowtie pasta
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1/2 cup pesto (homemade or store-bought)
• Salt and freshly ground black pepper, to taste
• 1/4 cup toasted sunflower seeds or pine nuts (optional)
• Fresh basil for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes, zucchini, and broccoli. Sauté for 5-7 minutes, until the vegetables are tender and lightly charred.
3. Add the cooked pasta to the skillet and stir in the pesto, mixing well to coat the vegetables and pasta evenly.
4. Season with salt and black pepper to taste.
5. Serve warm, sprinkled with toasted sunflower seeds or pine nuts and garnished with fresh basil.

This pesto veggie gluten-free pasta is an ideal Sunday dish for those looking for a light yet fulfilling meal. The vibrant vegetables add color and texture, while the pesto provides a fresh, herby flavor that enhances the whole dish. It’s quick, easy, and perfect for a Sunday that calls for relaxation and good food.

Garlic Parmesan Gluten-Free Pasta with Asparagus

This gluten-free pasta with garlic and Parmesan and a hint of asparagus offers a rich, comforting dish that’s perfect for a relaxed Sunday. It’s simple yet elegant, combining classic flavors for a satisfying meal.

Ingredients:

• 12 oz gluten-free spaghetti or linguine
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup grated Parmesan or dairy-free alternative
• 1/4 cup pasta water (reserved)
• Salt and freshly ground black pepper, to taste
• Lemon zest and fresh parsley for garnish (optional)

Instructions:

1. Cook the gluten-free pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining and set aside.
2. In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
3. Add the asparagus pieces to the skillet and cook for 3-4 minutes until just tender.
4. Add the cooked pasta to the skillet and toss with the garlic and asparagus mixture. Add the reserved pasta water to help coat the pasta and make a light sauce.
5. Stir in the grated Parmesan and season with salt and black pepper to taste.
6. Serve warm, garnished with lemon zest and fresh parsley if desired.

This garlic Parmesan gluten-free pasta with asparagus is a delightful dish that balances simplicity and flavor. The savory notes of garlic and Parmesan pair beautifully with the crisp, tender asparagus. It’s a dish that feels both light and indulgent, perfect for a Sunday meal that’s easy to prepare yet full of comforting flavors.

Roasted Red Pepper and Spinach Gluten-Free Pasta

This roasted red pepper and spinach gluten-free pasta offers a sweet and slightly smoky flavor profile, combined with the freshness of spinach for a well-rounded dish. It’s an excellent option for a vegetarian Sunday lunch or dinner.

Ingredients:

• 12 oz gluten-free penne or fusilli
• 2 tbsp olive oil
• 1 cup roasted red peppers, drained and chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1/2 cup heavy cream or dairy-free cream alternative
• 1/4 cup grated Pecorino or dairy-free alternative
• Salt and freshly ground black pepper, to taste
• Crushed red pepper flakes (optional, for added heat)

Instructions:

1. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until golden and fragrant.
3. Add the roasted red peppers and cook for another 2 minutes, stirring to combine with the garlic.
4. Pour in the heavy cream and stir to create a sauce. Let it simmer for 2-3 minutes.
5. Add the fresh spinach and cook until wilted, about 1-2 minutes.
6. Toss the cooked pasta into the skillet and mix well until the pasta is coated with the sauce.
7. Stir in the grated Pecorino and season with salt, black pepper, and red pepper flakes if using.
8. Serve warm, garnished with extra Pecorino if desired.

This roasted red pepper and spinach gluten-free pasta is a flavorful and satisfying dish perfect for a Sunday dinner. The sweet and smoky red peppers create a rich base, complemented by the creamy sauce and the freshness of spinach. It’s comforting and vibrant, sure to bring a touch of elegance to your Sunday table.

Chorizo and Kale Gluten-Free Pasta

This gluten-free pasta dish with chorizo and kale delivers a warm, hearty flavor profile with a hint of spice. It’s ideal for those looking for a dish that’s rich in protein, vegetables, and bold flavors.

Ingredients:

• 12 oz gluten-free farfalle or rotini
• 2 tbsp olive oil
• 1/2 lb chorizo, casing removed and sliced into rounds
• 3 cloves garlic, minced
• 2 cups kale, chopped and stems removed
• 1/4 cup white wine or vegetable broth
• 1/2 cup grated Manchego or dairy-free cheese alternative
• Salt and freshly ground black pepper, to taste
• Lemon wedges for serving (optional)

Instructions:

1. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chorizo and cook for 3-4 minutes, until it starts to brown and releases its oils.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Stir in the chopped kale and sauté for 2-3 minutes until wilted.
5. Pour in the white wine or vegetable broth and let it simmer for 2-3 minutes to deglaze the skillet.
6. Add the cooked pasta to the skillet and toss with the chorizo and kale mixture. Sprinkle with grated Manchego and season with salt and black pepper to taste.
7. Serve warm with lemon wedges on the side for a fresh squeeze.

The chorizo and kale gluten-free pasta is a flavorful, hearty dish with a perfect balance of spice and earthiness. The savory, slightly smoky chorizo pairs with the robust kale and is mellowed by the addition of a touch of white wine. It’s an ideal Sunday meal for those craving something bold and satisfying.

Lemon Garlic Shrimp Gluten-Free Pasta

This lemon garlic shrimp gluten-free pasta is a refreshing and elegant dish that brings a touch of seafood to your Sunday meal. It’s light yet full of flavor, making it perfect for those who love a citrusy twist paired with the richness of shrimp.

Ingredients:

• 12 oz gluten-free linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zest and juice
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional, for heat)
• 1/4 cup grated Parmesan or dairy-free alternative (optional)

Instructions:

1. Cook the gluten-free linguine according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and season with salt, black pepper, and a pinch of red pepper flakes if desired. Cook for 2-3 minutes per side or until the shrimp are pink and opaque. Remove from the skillet and set aside.
3. Add the remaining olive oil to the skillet and sauté the minced garlic for 1 minute until fragrant.
4. Return the cooked shrimp to the skillet and add the lemon zest and juice. Stir to coat.
5. Add the cooked pasta to the skillet and toss to combine. Adjust seasoning with salt and black pepper as needed.
6. Serve warm, garnished with fresh parsley and grated Parmesan if desired.

This lemon garlic shrimp gluten-free pasta is perfect for a Sunday meal when you want something light, flavorful, and satisfying. The combination of the citrusy lemon and the richness of garlic-infused shrimp creates a dish that’s full of brightness and depth. It’s simple yet elegant, perfect for celebrating a relaxed Sunday evening.

Mushroom and Thyme Gluten-Free Pasta

This mushroom and thyme gluten-free pasta is an earthy, comforting dish with a deep, savory flavor. The combination of mushrooms and thyme creates a warm, inviting meal that’s perfect for a cozy Sunday dinner.

Ingredients:

• 12 oz gluten-free fettuccine or tagliatelle
• 2 tbsp olive oil
• 1 lb mixed mushrooms (button, cremini, shiitake), sliced
• 1/2 cup white wine or vegetable broth
• 1/2 cup heavy cream or dairy-free cream alternative
• 2 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan or dairy-free alternative (optional)

Instructions:

1. Cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and sauté for 5-7 minutes until golden and softened.
3. Pour in the white wine or vegetable broth and let it simmer for 2-3 minutes, reducing slightly.
4. Add the heavy cream and fresh thyme. Stir and cook for 3-4 minutes, allowing the flavors to combine and the sauce to thicken.
5. Toss the cooked pasta into the skillet and mix until the pasta is evenly coated.
6. Season with salt and black pepper to taste. Serve warm, garnished with additional thyme and grated Parmesan if desired.

Mushroom and thyme gluten-free pasta is a cozy dish that’s perfect for an autumn or winter Sunday meal. The earthy flavors of the mushrooms combined with the richness of cream and the subtle hint of thyme make it a comforting and sophisticated choice. It’s a dish that brings warmth to the table, perfect for unwinding on a relaxed Sunday.

Pesto Chicken Gluten-Free Pasta

This gluten-free pesto chicken pasta is a simple yet flavorful dish that combines juicy chicken with the vibrant, herbaceous flavor of pesto. It’s perfect for a Sunday dinner that’s quick to prepare but packed with satisfying tastes.

Ingredients:

• 12 oz gluten-free penne or rigatoni
• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into cubes
• 1/2 cup pesto (homemade or store-bought)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan or dairy-free alternative (optional)

Instructions:

1. Cook the gluten-free penne according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes and season with salt and black pepper. Cook for 5-7 minutes, until the chicken is cooked through and slightly golden. Remove from the skillet and set aside.
3. In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until they start to soften.
4. Return the cooked chicken to the skillet and add the pesto. Stir to coat the chicken and tomatoes evenly.
5. Add the cooked pasta and toss until everything is well mixed.
6. Serve warm, garnished with chopped basil and grated Parmesan if desired.

The pesto chicken gluten-free pasta is a flavorful and satisfying option for a Sunday meal that feels like a treat without requiring hours of preparation. The rich and herby pesto pairs perfectly with tender chicken and juicy tomatoes, creating a dish that’s simple yet full of bold flavors. It’s a comforting, balanced meal that will leave you satisfied and ready to unwind.

Spinach and Ricotta Gluten-Free Pasta Bake

This spinach and ricotta gluten-free pasta bake is an inviting and hearty dish, perfect for a Sunday gathering or a cozy dinner. It combines the creaminess of ricotta, the richness of tomato sauce, and the freshness of spinach in a delightful pasta dish.

Ingredients:

• 12 oz gluten-free rigatoni or penne
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese or dairy-free alternative
• 1/2 cup grated mozzarella or dairy-free cheese alternative
• 1/2 cup grated Parmesan or dairy-free alternative
• 1/2 cup marinara sauce
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat.
4. In a large mixing bowl, combine the ricotta cheese, half of the grated mozzarella, and half of the grated Parmesan. Stir in the marinara sauce, spinach, and cooked pasta. Season with salt, black pepper, and dried oregano.
5. Transfer the mixture to a greased 9×13 inch baking dish and spread evenly. Sprinkle the remaining mozzarella and Parmesan on top.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Serve warm, garnished with fresh basil if desired.

This spinach and ricotta gluten-free pasta bake is a warm and comforting dish, ideal for a Sunday evening meal. The creamy ricotta pairs beautifully with the tomato sauce and sautéed spinach, while the melted mozzarella and Parmesan on top add a delightful layer of richness. It’s a crowd-pleasing recipe that’s easy to make and perfect for cozy family dinners.

Buffalo Chicken Gluten-Free Pasta

This buffalo chicken gluten-free pasta offers a flavorful twist on traditional pasta dishes, perfect for those who love a bit of spice. It’s bold, zesty, and satisfying, making it a fun and filling choice for a Sunday lunch or dinner.

Ingredients:

• 12 oz gluten-free penne or cavatappi
• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup buffalo sauce
• 1/2 cup cream cheese or dairy-free cream cheese
• 1/2 cup shredded cheddar cheese or dairy-free cheese alternative
• 1/4 cup chopped green onions
• Salt and freshly ground black pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shredded chicken and buffalo sauce. Stir until the chicken is well-coated and heated through.
3. Add the cream cheese to the skillet and stir until melted and combined with the buffalo sauce, creating a creamy mixture.
4. Stir in the cooked pasta and half of the shredded cheddar cheese. Mix until evenly coated.
5. Transfer to a serving dish and sprinkle the remaining cheddar cheese on top. Garnish with chopped green onions and cilantro if desired.
6. Serve warm for a spicy and tangy twist on your Sunday meal.

Buffalo chicken gluten-free pasta is perfect for those who enjoy a bit of heat with their meals. The combination of spicy buffalo sauce, creamy cheese, and shredded chicken creates a hearty dish that’s both satisfying and bold. This recipe brings a fun, flavorful twist to traditional pasta, making it a standout choice for a Sunday dinner or a weekend gathering.

Sun-Dried Tomato and Artichoke Gluten-Free Pasta

This sun-dried tomato and artichoke gluten-free pasta is a light yet rich dish that combines tangy and earthy flavors for an exceptional Sunday meal. It’s perfect for those who appreciate Mediterranean-inspired dishes with bold, complex flavors.

Ingredients:

• 12 oz gluten-free spaghetti or angel hair
• 3 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup marinated artichoke hearts, drained and quartered
• 3 cloves garlic, minced
• 1/4 cup white wine or vegetable broth
• 1/4 cup grated Pecorino or dairy-free alternative
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the gluten-free spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the sun-dried tomatoes and artichoke hearts to the skillet and sauté for 2-3 minutes.
4. Pour in the white wine or vegetable broth and let it simmer for 2-3 minutes.
5. Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the sauce.
6. Stir in the grated Pecorino and season with salt and black pepper.
7. Serve warm, garnished with fresh basil for an added touch of brightness.

Sun-dried tomato and artichoke gluten-free pasta is an elegant dish that’s perfect for those who love bold Mediterranean flavors. The tangy sun-dried tomatoes combined with the earthy artichokes and a hint of white wine create a well-balanced, flavorful sauce. The added Pecorino gives it a rich finish, making it a perfect Sunday dinner option that’s both light and satisfying.

Note: More recipes​ are coming soon!