30+ Flavorful Dairy-Free Gluten-Free Pasta Recipes for Every Meal

If you’re following a dairy-free and gluten-free diet, you know how challenging it can be to find pasta dishes that satisfy both cravings for comfort food and nutritional needs.

But don’t worry, we’ve got you covered! In this blog post, we’ve gathered over 30 amazing dairy-free, gluten-free pasta recipes that are not only delicious but also easy to make.

Whether you’re craving a classic spaghetti with marinara, a creamy avocado pesto, or something a little more adventurous like a smoky roasted tomato pasta, you’ll find recipes here that cater to every taste and occasion.

So, grab your gluten-free pasta and get ready to enjoy some truly scrumptious meals!

30+ Flavorful Dairy-Free Gluten-Free Pasta Recipes for Every Meal

With these 30+ dairy-free, gluten-free pasta recipes, you can rest assured that you’ll never run out of delicious and satisfying meal ideas.

These recipes are not only kind to your dietary preferences but also packed with flavor, creativity, and wholesome ingredients.

From rich, creamy sauces to fresh, zesty toppings, each dish offers a unique twist on traditional pasta that’s bound to delight your taste buds.

Whether you’re cooking for a special occasion or looking for a quick weeknight meal, these recipes will make sure that every pasta dish you create is both indulgent and nourishing.

Dairy-Free Gluten-Free Avocado Pesto Pasta

This creamy and vibrant avocado pesto pasta combines the richness of ripe avocado with the fresh flavors of basil and garlic, creating a perfect dairy-free, gluten-free alternative to traditional pesto sauces. The gluten-free pasta is coated in this healthy and indulgent avocado-based sauce, making it a quick, satisfying meal that’s both light and full of flavor.

Ingredients:

• 8 oz gluten-free pasta (spaghetti, penne, or fusilli)
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 cloves garlic
• 2 tbsp pine nuts (or walnuts)
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside, reserving some pasta water for later.
2. In a food processor, combine the avocado, basil, garlic, pine nuts, nutritional yeast, olive oil, lemon juice, salt, and pepper. Process until smooth. If the sauce is too thick, add a little pasta water until you reach the desired consistency.
3. Toss the cooked pasta with the avocado pesto sauce until evenly coated.
4. Serve immediately, garnished with extra basil or a sprinkle of pine nuts.

This avocado pesto pasta is the perfect solution for anyone looking for a dairy-free, gluten-free meal that doesn’t sacrifice on flavor or creaminess. The richness of avocado provides the smooth texture typically achieved with dairy, while the basil and garlic bring brightness to every bite. It’s an easy recipe that comes together quickly, making it ideal for busy weeknights or a light, satisfying lunch.

Dairy-Free Gluten-Free Lemon Garlic Pasta with Roasted Vegetables

This vibrant lemon garlic pasta is bursting with fresh flavors, featuring roasted vegetables and a zesty lemon garlic sauce. Perfect for those on a dairy-free, gluten-free diet, it combines the crispness of roasted veggies with the tang of lemon and the savory depth of garlic, offering a healthy yet indulgent pasta dish.

Ingredients:

• 8 oz gluten-free pasta (penne or farfalle works well)
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste
• Red pepper flakes (optional, for a spicy kick)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the broccoli, tomatoes, and bell pepper on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20-25 minutes until the vegetables are tender and slightly charred.
2. Meanwhile, cook the gluten-free pasta according to package directions. Drain, reserving some pasta water.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the cooked pasta to the skillet, followed by the lemon zest, lemon juice, roasted vegetables, and parsley. Toss everything together, adding pasta water as needed to create a smooth sauce.
5. Season with salt, pepper, and red pepper flakes to taste.
6. Serve warm with an extra sprinkle of parsley or lemon zest.

This lemon garlic pasta with roasted vegetables is a wonderfully fresh and flavorful dish, offering a satisfying balance of tangy lemon and savory garlic. The roasted vegetables add a depth of flavor that complements the light pasta, making it a filling and nutritious meal. It’s an excellent dairy-free, gluten-free option that’s simple enough to prepare any night of the week while being flavorful enough to impress guests.

Dairy-Free Gluten-Free Creamy Tomato Basil Pasta

A rich and creamy tomato basil pasta that’s both dairy-free and gluten-free, perfect for a comforting meal. The creamy sauce is made with coconut milk and blended tomatoes, creating a luscious base that’s infused with fresh basil and garlic. This dish is ideal for anyone looking for a gluten-free, dairy-free comfort food fix without compromising on flavor or creaminess.

Ingredients:

• 8 oz gluten-free pasta (any shape you prefer)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tbsp tomato paste (optional, for extra richness)

Instructions:

1. Cook the gluten-free pasta according to package directions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the diced tomatoes (with juices), coconut milk, tomato paste (if using), oregano, salt, and pepper. Simmer the sauce for 10-15 minutes until it thickens slightly.
5. Use an immersion blender to blend the sauce until smooth and creamy, or transfer to a blender and puree in batches.
6. Toss the cooked pasta with the creamy tomato sauce, adding fresh basil and stirring to combine.
7. Serve warm with extra basil leaves for garnish.

This creamy tomato basil pasta offers the indulgence of a rich tomato sauce without the dairy. The coconut milk provides a velvety creaminess that perfectly complements the tangy tomatoes and fragrant basil, making it a comforting and satisfying dish. Whether you’re enjoying it for a weeknight dinner or serving it to guests, this dairy-free, gluten-free pasta is sure to please everyone at the table. It’s a creamy, flavorful pasta that proves you don’t need dairy to enjoy a comforting classic.

Dairy-Free Gluten-Free Pesto Primavera Pasta

This colorful pesto primavera pasta is packed with fresh, seasonal vegetables and tossed in a delicious dairy-free, gluten-free pesto sauce. The vibrant green pesto is made with fresh basil, spinach, and sunflower seeds, making it a healthy, nut-free option. This dish is perfect for a light yet satisfying meal that combines the richness of pesto with the freshness of vegetables.

Ingredients:

• 8 oz gluten-free pasta (rotini or fusilli)
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 yellow bell pepper, diced
• 1 cup spinach
• 1/4 cup sunflower seeds (or pine nuts)
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tbsp nutritional yeast (for a cheesy flavor)
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside, reserving some pasta water.
2. In a large skillet, sauté the zucchini, bell pepper, and tomatoes in olive oil over medium heat for 5-7 minutes, or until softened and lightly browned.
3. In a food processor, combine spinach, basil, sunflower seeds, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Process until smooth, adding a little pasta water if needed to thin out the pesto.
4. Toss the cooked pasta with the pesto sauce and roasted vegetables until well coated.
5. Serve immediately, garnished with additional basil or sunflower seeds.

The pesto primavera pasta is an excellent combination of fresh vegetables, creamy pesto, and gluten-free pasta. The sunflower seeds add a delightful crunch to the dish while keeping it nut-free, making it a versatile option for different dietary needs. This dish is a great way to enjoy seasonal vegetables and the bold, fresh flavors of pesto in a dairy-free, gluten-free format.

Dairy-Free Gluten-Free Mushroom Stroganoff

This dairy-free, gluten-free mushroom stroganoff offers all the comfort of the classic dish with a healthier twist. The creamy sauce is made with coconut milk and vegetable broth, while the earthy mushrooms and gluten-free pasta bring richness and texture to the dish. Perfect for a cozy dinner, it’s a flavorful alternative that will satisfy both your cravings and dietary needs.

Ingredients:

• 8 oz gluten-free pasta (egg noodles or fusilli)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (cremini or white button)
• 1 cup vegetable broth
• 1/2 cup coconut milk (or dairy-free cream)
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add the onion and sauté for 4-5 minutes until softened.
3. Add the garlic and mushrooms, cooking for an additional 5-7 minutes until the mushrooms release their moisture and begin to brown.
4. Stir in the vegetable broth, coconut milk, Dijon mustard, thyme, salt, and pepper. Simmer for 5-10 minutes until the sauce thickens.
5. Toss the cooked pasta into the sauce, mixing to coat the noodles.
6. Serve warm, garnished with fresh parsley.

This mushroom stroganoff is a comforting, creamy, and indulgent dish made dairy-free and gluten-free. The coconut milk gives the sauce a silky texture while the mushrooms provide a rich umami flavor. It’s the perfect cozy meal for a chilly evening or a satisfying dinner anytime. This recipe proves that comfort food can be enjoyed without the dairy or gluten, making it a great choice for anyone on special diets or simply looking for a lighter version of a classic.

Dairy-Free Gluten-Free Sweet Potato Pasta with Sage Brown Butter Sauce

This unique and flavorful dish features gluten-free pasta paired with roasted sweet potatoes and topped with a fragrant sage brown butter sauce made dairy-free using plant-based butter. The combination of sweet, savory, and herby flavors creates a satisfying meal that’s perfect for fall or any time you’re craving a hearty, comforting pasta dish.

Ingredients:

• 8 oz gluten-free pasta (penne or rigatoni works well)
• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil
• 1 tbsp fresh sage leaves, chopped
• 1/4 cup plant-based butter
• 2 cloves garlic, minced
• 1 tbsp maple syrup (optional, for a hint of sweetness)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
2. Cook the gluten-free pasta according to package directions. Drain, reserving some pasta water.
3. In a large skillet, melt the plant-based butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the roasted sweet potato and sage to the skillet, stirring to combine. Drizzle in the maple syrup, if using, and cook for 2-3 more minutes.
5. Toss the cooked pasta with the sweet potato and sage brown butter sauce, adding pasta water as needed to achieve a smooth consistency.
6. Serve warm, garnished with fresh parsley.

This sweet potato pasta with sage brown butter sauce is a beautiful combination of rich flavors and comforting textures. The roasted sweet potatoes offer a subtle sweetness that pairs perfectly with the earthy sage and the buttery sauce (without dairy!). It’s a great dish to enjoy during cooler months but can be savored all year long. This recipe demonstrates how easy it is to make a dairy-free, gluten-free pasta dish that’s both decadent and nutritious.

Dairy-Free Gluten-Free Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian dish that’s simple yet full of flavor. This dairy-free, gluten-free version uses olive oil, garlic, and red pepper flakes for a fragrant, slightly spicy pasta. It’s a perfect option for anyone looking for a light but satisfying meal that can be prepared in under 20 minutes with minimal ingredients.

Ingredients:

• 8 oz gluten-free spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1 tsp red pepper flakes
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Zest of 1 lemon (optional, for added brightness)

Instructions:

1. Cook the gluten-free spaghetti according to package directions. Drain, reserving some pasta water.
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, but be careful not to burn it.
3. Add the red pepper flakes and a pinch of salt, stirring well.
4. Toss the cooked spaghetti into the skillet, adding reserved pasta water as needed to coat the noodles evenly.
5. Serve with fresh parsley and a sprinkle of lemon zest, if desired.

Spaghetti Aglio e Olio is a perfect example of how a few simple ingredients can come together to create something absolutely delicious. This dairy-free, gluten-free version is incredibly easy to make and doesn’t compromise on flavor. The olive oil provides a rich base, while the garlic and red pepper flakes offer a satisfying punch. Whether for a quick weeknight dinner or a comforting meal, this dish is sure to be a favorite in your recipe rotation.

Dairy-Free Gluten-Free Butternut Squash Pasta with Sage

This rich and creamy butternut squash pasta is a comforting dairy-free, gluten-free meal perfect for autumn. The sweet, earthy flavor of roasted butternut squash is pureed into a smooth sauce, combined with a sage-infused olive oil, and tossed with your favorite gluten-free pasta. It’s a wholesome dish that balances richness with fresh, herby notes.

Ingredients:

• 8 oz gluten-free pasta (penne or rigatoni)
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil, divided
• 1 tbsp fresh sage leaves, chopped
• 1/2 cup vegetable broth
• 1/4 cup coconut milk (or any dairy-free cream)
• Salt and pepper to taste
• Fresh parsley or extra sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
2. Cook the gluten-free pasta according to package directions. Drain, reserving some pasta water.
3. In a small skillet, heat the remaining olive oil over medium heat. Add the chopped sage leaves and cook for 2-3 minutes until fragrant.
4. In a blender or food processor, combine the roasted butternut squash, vegetable broth, coconut milk, and sage oil. Blend until smooth, adding reserved pasta water if the sauce is too thick.
5. Toss the cooked pasta with the butternut squash sauce and stir to combine.
6. Serve warm, garnished with fresh parsley or additional sage.

This butternut squash pasta is a hearty, flavorful dish that’s both dairy-free and gluten-free. The creamy sauce made from roasted squash offers a natural sweetness, while the sage adds a fragrant, savory note that makes this meal feel cozy and indulgent. Perfect for fall or whenever you want a comforting, healthy pasta dish, this recipe is sure to satisfy without compromising on flavor or texture.

Dairy-Free Gluten-Free Zucchini Noodles with Tomato Basil Sauce

For a lighter, vegetable-packed pasta dish, zucchini noodles (zoodles) are the perfect gluten-free, dairy-free alternative to traditional pasta. Paired with a fresh, homemade tomato basil sauce, this dish is refreshing, flavorful, and nutritious. It’s a great low-carb option that doesn’t sacrifice on taste, making it an excellent choice for anyone looking to reduce their pasta intake.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional, for added depth)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and garlic. Sauté for 1 minute until fragrant.
3. Stir in the diced tomatoes, basil, oregano, salt, and pepper. Let the sauce simmer for 10 minutes, until it thickens slightly.
4. If using, add the balsamic vinegar and stir well.
5. Toss the zucchini noodles back into the skillet with the tomato basil sauce and stir to combine.
6. Serve warm, garnished with extra basil or a drizzle of olive oil.

These zucchini noodles with tomato basil sauce provide all the comforting flavors of pasta but in a much lighter, vegetable-forward format. The fresh tomato sauce is vibrant and full of flavor, with the basil giving it an herby, aromatic finish. This dish is not only dairy-free and gluten-free, but it’s also a great low-carb alternative for anyone looking to enjoy a pasta-like meal without the extra carbs. It’s a refreshing, healthy option for any day of the week.

Dairy-Free Gluten-Free Baked Ziti with Cashew Cheese

This dairy-free, gluten-free baked ziti is a comforting and cheesy pasta dish made with a creamy cashew cheese sauce. Baked until golden and bubbling, the dish is layered with marinara sauce, gluten-free pasta, and a plant-based cheese alternative that’s rich and flavorful. It’s a hearty, crowd-pleasing meal that’s perfect for family dinners or meal prep.

Ingredients:

• 8 oz gluten-free ziti pasta
• 1 jar (24 oz) marinara sauce (ensure it’s dairy-free)
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 cloves garlic
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the gluten-free ziti according to package directions, then drain and set aside.
2. In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. In a large mixing bowl, combine the cooked ziti with marinara sauce and cashew cheese sauce, stirring to coat the pasta evenly.
4. Transfer the pasta mixture to a baking dish and bake for 20-25 minutes, until the top is golden and the sauce is bubbling.
5. Garnish with fresh basil or parsley before serving.

This baked ziti with cashew cheese is a comforting, dairy-free, and gluten-free twist on the classic dish. The cashew cheese sauce is rich and creamy, mimicking the gooey texture of traditional cheese without any dairy. Perfect for a cozy night in or for serving a crowd, this dish proves that a dairy-free, gluten-free pasta can be just as indulgent and satisfying as its traditional counterpart.

Dairy-Free Gluten-Free Thai Peanut Noodles

These Thai peanut noodles are a flavorful, creamy, and spicy dish that’s dairy-free and gluten-free. With a rich peanut sauce made from peanut butter, coconut milk, and lime, this dish is packed with bold flavors. The noodles are tossed in the sauce with crisp vegetables, making it a refreshing and filling meal perfect for lunch or dinner.

Ingredients:

• 8 oz gluten-free rice noodles or soba noodles
• 1/4 cup peanut butter (smooth or crunchy)
• 1/4 cup coconut milk
• 2 tbsp soy sauce or tamari (for gluten-free option)
• 1 tbsp lime juice
• 1 tbsp maple syrup (optional, for sweetness)
• 1/2 tsp chili flakes (optional, for heat)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• Fresh cilantro, for garnish

Instructions:

1. Cook the rice noodles or soba noodles according to package instructions. Drain and set aside.
2. In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, maple syrup, and chili flakes until smooth and creamy.
3. Toss the cooked noodles with the peanut sauce, ensuring the noodles are well coated.
4. Add the shredded carrots, bell pepper, and green onions, tossing to combine.
5. Garnish with fresh cilantro and serve immediately.

These Thai peanut noodles are the perfect balance of creamy, savory, and spicy, with a touch of sweetness from the maple syrup. The peanut sauce provides a rich, indulgent texture, while the fresh vegetables add a satisfying crunch and lightness. This dairy-free and gluten-free dish is quick to prepare, making it a great weeknight dinner or meal prep option that will keep you coming back for more.

Dairy-Free Gluten-Free Puttanesca Pasta

Puttanesca pasta is a bold, flavorful dish with a spicy tomato sauce packed with olives, capers, and anchovies. This dairy-free, gluten-free version is just as zesty and full of umami, making it a satisfying option for pasta lovers. It’s a great weeknight dinner option that is both quick to prepare and incredibly flavorful.

Ingredients:

• 8 oz gluten-free spaghetti or penne
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (adjust for heat preference)
• 1 can (14 oz) diced tomatoes
• 1/4 cup kalamata olives, pitted and chopped
• 2 tbsp capers
• 2 anchovy fillets (optional, can skip for a vegetarian version)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to package directions. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
3. Stir in the diced tomatoes, olives, capers, and anchovies (if using). Simmer for 10 minutes, allowing the sauce to thicken.
4. Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water as needed to help the sauce coat the noodles evenly.
5. Serve with fresh parsley and a sprinkle of black pepper.

Puttanesca pasta is a bold and savory dish with layers of flavor from the olives, capers, and anchovies. This dairy-free, gluten-free version doesn’t sacrifice any of the traditional taste while offering a healthier twist. It’s a quick, flavorful option that packs a punch, perfect for when you’re craving a zesty pasta dish. This recipe will satisfy your craving for a rich, Italian-inspired meal while being accommodating to dietary needs.

Dairy-Free Gluten-Free Lemon Garlic Shrimp Pasta

Lemon garlic shrimp pasta is a light yet flavorful dish that pairs perfectly with gluten-free pasta. The combination of garlic, fresh lemon juice, and shrimp creates a deliciously zesty and savory sauce that coats the noodles. This dairy-free recipe is quick to prepare, making it an ideal choice for a healthy weeknight meal or a special dinner for guests.

Ingredients:

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

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the lemon zest and juice, stirring well.
4. Toss the cooked pasta into the skillet with the garlic and lemon sauce, adding some reserved pasta water to help the sauce coat the noodles.
5. Return the shrimp to the skillet and stir to combine. Garnish with fresh parsley and red pepper flakes, if desired.

This dairy-free, gluten-free lemon garlic shrimp pasta is both refreshing and savory, with bright flavors from the lemon and a delicate richness from the shrimp. The dish is incredibly simple to make but feels indulgent, making it a perfect option for a quick dinner or special occasion. It’s light yet satisfying, offering a balanced meal that is sure to impress anyone at the table.

Dairy-Free Gluten-Free Creamy Mushroom Pasta

This creamy mushroom pasta is a comforting and rich dish that’s dairy-free and gluten-free. The creamy sauce is made with coconut milk and blended with sautéed mushrooms, garlic, and herbs to create a luxurious texture. Perfect for mushroom lovers, this dish offers a satisfying, hearty meal that is easy to prepare and full of flavor.

Ingredients:

• 8 oz gluten-free pasta (fettuccine or penne works well)
• 2 tbsp olive oil
• 2 cups mushrooms, sliced (button or cremini mushrooms work great)
• 3 cloves garlic, minced
• 1/2 cup coconut milk
• 1/4 cup vegetable broth
• 1 tbsp fresh thyme or rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until soft and golden brown.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Pour in the coconut milk and vegetable broth, stirring well. Let the sauce simmer for 5-10 minutes until it thickens.
5. Toss the cooked pasta into the skillet with the creamy mushroom sauce, stirring to coat the noodles evenly.
6. Season with salt, pepper, and fresh herbs. Garnish with chopped parsley before serving.

This dairy-free, gluten-free creamy mushroom pasta is perfect for when you’re craving a hearty, satisfying meal. The coconut milk gives the sauce a rich, smooth texture, while the mushrooms add depth and earthiness to the dish. It’s an easy and indulgent recipe that’s perfect for a cozy night in, providing comfort and flavor in every bite.

Dairy-Free Gluten-Free Pesto Pasta with Roasted Vegetables

This dairy-free, gluten-free pesto pasta is a vibrant and flavorful dish that incorporates roasted vegetables and a homemade vegan pesto. The pesto, made with fresh basil, garlic, olive oil, and pine nuts, coats the pasta and vegetables, offering a fresh and herby taste. It’s an ideal meal for anyone looking to enjoy a satisfying and wholesome dish packed with fresh ingredients.

Ingredients:

• 8 oz gluten-free pasta (fusilli or spaghetti work great)
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 small red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste

For the pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and red onion with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway through.
2. While the vegetables roast, cook the gluten-free pasta according to package instructions. Drain and set aside.
3. In a food processor or blender, combine the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth.
4. Toss the cooked pasta with the roasted vegetables and pesto, ensuring everything is well-coated.
5. Serve immediately, garnished with extra basil or a drizzle of olive oil.

This dairy-free, gluten-free pesto pasta with roasted vegetables is a bright, fresh meal full of flavor. The homemade pesto provides a rich, herby foundation, while the roasted vegetables add depth and texture to the dish. It’s a healthy, satisfying option that’s perfect for lunch, dinner, or meal prep. The balance of fresh ingredients and comforting pasta makes this a delicious and nourishing meal.

Dairy-Free Gluten-Free Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a simple and elegant Italian pasta dish made with garlic, olive oil, and red pepper flakes. This dairy-free, gluten-free version highlights the simplicity of fresh ingredients, making it an ideal meal for those seeking a light yet satisfying dinner. With the aromatic flavors of garlic and the heat from red pepper flakes, this dish is perfect for anyone craving a quick and flavorful pasta.

Ingredients:

• 8 oz gluten-free spaghetti
• 4 tbsp olive oil
• 5 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the gluten-free spaghetti according to package instructions. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes, stirring occasionally, until fragrant and golden (be careful not to burn the garlic).
3. Add the red pepper flakes and salt, stirring to combine.
4. Toss the cooked pasta into the skillet with the garlic and olive oil mixture. Add reserved pasta water as needed to coat the noodles evenly.
5. Garnish with freshly chopped parsley before serving.

This Dairy-Free Gluten-Free Spaghetti Aglio e Olio is a perfect example of how simple ingredients can create a flavorful, satisfying meal. The garlic and olive oil form a beautiful, aromatic sauce that coats the pasta, while the red pepper flakes add a delightful touch of heat. It’s an easy, quick dish that’s full of Italian flavor and ideal for anyone who loves minimal but delicious meals.

Dairy-Free Gluten-Free Bolognese Sauce with Lentils

This hearty and flavorful bolognese sauce uses lentils as the base, making it a perfect dairy-free and gluten-free option for a filling pasta dish. The lentils provide a rich, meaty texture, and the sauce is simmered with tomatoes, carrots, and celery, creating a deep, savory flavor. Serve over gluten-free pasta for a comforting, plant-based meal that satisfies just like traditional bolognese.

Ingredients:

• 8 oz gluten-free pasta (penne or spaghetti)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry green or brown lentils, rinsed
• 1 can (14 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 1/2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, and basil. Bring to a simmer, cover, and cook for 30-35 minutes, until the lentils are tender and the sauce thickens. Stir occasionally and add more broth if needed.
5. Season with salt and pepper to taste, and serve the bolognese sauce over the cooked gluten-free pasta. Garnish with fresh basil or parsley.

This Dairy-Free Gluten-Free Bolognese Sauce with Lentils is an excellent plant-based alternative to the classic bolognese. The lentils create a rich and meaty texture, while the sauce is hearty and flavorful, making it a perfect comfort food. It’s a healthy, filling meal that’s easy to make and will satisfy even the most dedicated pasta lovers.

Dairy-Free Gluten-Free Carbonara with Tofu

This dairy-free, gluten-free carbonara uses tofu to mimic the creamy texture of traditional carbonara sauce, creating a rich and indulgent dish without any dairy. With smoky tempeh or vegan bacon and a rich, egg-free sauce, this pasta is packed with savory, umami flavors. It’s the perfect dish for those looking for a vegan twist on an Italian classic.

Ingredients:

• 8 oz gluten-free fettuccine or spaghetti
• 1 tbsp olive oil
• 1/2 block firm tofu, crumbled
• 1/4 cup nutritional yeast
• 2 tbsp tahini
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup vegetable broth
• 1/4 cup smoked tempeh or vegan bacon, diced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the crumbled tofu and sauté for 5-7 minutes, stirring occasionally until lightly golden.
3. In a blender, combine nutritional yeast, tahini, soy sauce, garlic powder, onion powder, and vegetable broth. Blend until smooth and creamy.
4. In the skillet with the tofu, add the tempeh or vegan bacon and sauté for another 2-3 minutes.
5. Pour the sauce over the tofu and tempeh, stirring to combine. Let the sauce simmer for a few minutes until heated through and thickened slightly.
6. Toss the cooked pasta with the creamy tofu sauce, ensuring the noodles are evenly coated. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This Dairy-Free Gluten-Free Carbonara with Tofu is a delightful plant-based alternative to the classic carbonara. The creamy tofu sauce offers a rich, velvety texture, while the smoked tempeh adds a delicious savory element. It’s a comforting and flavorful meal that’s perfect for a vegan or dairy-free twist on an Italian favorite, making it a must-try for anyone looking to enjoy a classic pasta dish without the dairy.

Dairy-Free Gluten-Free Puttanesca Pasta

Puttanesca pasta is a bold and tangy dish known for its savory mix of tomatoes, olives, capers, and garlic. This dairy-free, gluten-free version provides a perfect balance of salty, spicy, and slightly sweet flavors, making it a great option for anyone craving a rich, flavorful pasta without dairy. The sauce is quick to make, so it’s ideal for a fast, satisfying dinner.

Ingredients:

• 8 oz gluten-free spaghetti or linguine
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 can (14 oz) diced tomatoes
• 1/4 cup green olives, pitted and chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tbsp capers, drained
• 1 tsp dried oregano
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring occasionally until fragrant.
3. Stir in the red pepper flakes (if using), diced tomatoes, olives, capers, and oregano. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Toss the cooked pasta into the skillet, stirring to coat the noodles in the sauce. Season with salt and pepper to taste.
5. Garnish with fresh parsley and serve immediately.

This Dairy-Free Gluten-Free Puttanesca Pasta is a zesty, flavorful dish that brings a wonderful mix of Mediterranean ingredients together. The combination of olives, capers, and tomatoes creates a savory sauce that is both tangy and satisfying. With the gluten-free pasta, this is a perfect option for those looking to enjoy a bold pasta dish that is quick to prepare and free of dairy.

Dairy-Free Gluten-Free Avocado Pesto Pasta

This creamy avocado pesto pasta is a dairy-free, gluten-free dish that blends the richness of avocado with the fresh, herby flavor of pesto. The creamy texture of avocado replaces traditional dairy, creating a smooth and satisfying sauce that coats the pasta beautifully. It’s a healthy twist on the classic pesto pasta, offering a light yet indulgent flavor profile.

Ingredients:

• 8 oz gluten-free pasta (penne, spaghetti, or fusilli)
• 2 ripe avocados, peeled and pitted
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 2 tbsp lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a food processor or blender, combine the avocados, basil, pine nuts, garlic, and lemon juice. Blend until smooth.
3. With the blender running, slowly add the olive oil until the pesto reaches a creamy consistency.
4. Season the avocado pesto with salt and pepper to taste.
5. Toss the cooked pasta with the avocado pesto, ensuring the noodles are evenly coated.
6. Garnish with cherry tomatoes before serving.

This Dairy-Free Gluten-Free Avocado Pesto Pasta is a creamy, indulgent meal that’s still healthy and dairy-free. The avocado pesto adds a smooth, velvety texture to the pasta, while the fresh basil and garlic infuse it with vibrant, aromatic flavors. This dish is perfect for those looking for a unique twist on traditional pesto that’s both dairy-free and gluten-free, while remaining rich and satisfying.

Dairy-Free Gluten-Free Roasted Tomato and Basil Pasta

Roasted tomato and basil pasta is a simple yet flavorful dish that highlights the natural sweetness of roasted tomatoes combined with the aromatic flavor of fresh basil. This dairy-free, gluten-free pasta is perfect for anyone looking for a comforting and light meal that uses fresh ingredients to create a rich, satisfying sauce. The slow-roasted tomatoes add depth and sweetness, making this a favorite for pasta lovers.

Ingredients:

• 8 oz gluten-free pasta (penne, spaghetti, or fusilli)
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt, pepper, and dried oregano. Roast for 20-25 minutes, until the tomatoes are soft and caramelized.
2. While the tomatoes roast, cook the gluten-free pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the roasted tomatoes to the skillet, including any juices from the baking sheet. Mash the tomatoes slightly with a spoon to release their juices and create a light sauce.
5. Toss the cooked pasta into the skillet, stirring to coat the noodles in the roasted tomato sauce.
6. Stir in the fresh basil and balsamic vinegar (if using) for an added burst of flavor.
7. Season with additional salt and pepper to taste, then serve immediately.

This Dairy-Free Gluten-Free Roasted Tomato and Basil Pasta is a simple yet delicious dish that lets the flavors of fresh ingredients shine. The roasted tomatoes provide a naturally sweet and savory base for the sauce, while the basil adds a refreshing, aromatic note. It’s a perfect meal for a light, comforting dinner that’s packed with flavor but light on preparation, making it a great choice for any day of the week.

Note: More recipes are coming soon!