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If you’re following a gluten-free and dairy-free diet, you may think that pasta nights are a thing of the past.
But fear not! With a little creativity and the right ingredients, pasta can still be a staple in your kitchen.
From zesty tomato sauces to creamy dairy-free alternatives, there’s no shortage of ways to enjoy a comforting pasta dish without the gluten or dairy.
In this roundup, we’ve curated over 36 mouthwatering gluten-free, dairy-free pasta recipes that will satisfy your cravings and make your dinner table feel a little more indulgent.
Whether you prefer a hearty meal or a light, refreshing salad, there’s something here for everyone.
So grab your gluten-free pasta and let’s dive into these delicious dishes!
36+ Delicious Gluten Free Dairy Free Pasta Recipes You Need to Try
These 36+ gluten-free, dairy-free pasta recipes prove that you don’t have to sacrifice flavor or texture when avoiding gluten and dairy.
With so many options to choose from, you can enjoy everything from rich and savory sauces to light and fresh dishes.
Whether you’re preparing a weeknight dinner or a meal for a special occasion, these pasta recipes will inspire you to get creative in the kitchen.
Don’t let dietary restrictions hold you back—explore the variety of flavors and ingredients that make gluten-free, dairy-free pasta both exciting and satisfying.
Your taste buds will thank you!
Creamy Avocado & Spinach Gluten-Free Pasta
A perfect marriage of creamy avocado and vibrant spinach, this dish is both refreshing and rich in flavor. The gluten-free pasta acts as a great base to hold the luscious avocado sauce, making it a filling yet light meal. Packed with healthy fats from the avocado and a dose of vitamins from the spinach, it’s a nutritious and satisfying option for lunch or dinner.
Ingredients:
- 8 oz gluten-free pasta (penne or spaghetti)
- 1 ripe avocado
- 2 cups fresh spinach
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1/4 cup fresh basil (optional for garnish)
Instructions:
- Cook the gluten-free pasta according to the package directions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
- While the pasta cooks, heat olive oil in a pan over medium heat. Add garlic and spinach, sautéing for 2-3 minutes until the spinach is wilted.
- In a blender or food processor, combine the avocado, sautéed spinach, lemon juice, and a pinch of salt and pepper. Blend until smooth, adding pasta water as needed to reach a creamy consistency.
- Toss the cooked pasta with the avocado spinach sauce. If desired, top with red pepper flakes for a bit of heat and fresh basil for added flavor.
- Serve warm and enjoy!
This creamy avocado and spinach pasta is a delightful gluten-free and dairy-free dish. The avocado creates a velvety texture that mimics creaminess without the dairy. The spinach not only adds a pop of color but also delivers a healthy dose of greens, making this dish perfect for those seeking a plant-based option without sacrificing taste.
The best part about this recipe is its simplicity—ready in under 30 minutes, making it ideal for busy weeknights when you want something quick, nourishing, and delicious. The combination of creamy avocado with the slight bitterness of the spinach and the citrusy lemon is a harmonious blend that is sure to satisfy your pasta cravings.
Garlic & Tomato Herb Gluten-Free Spaghetti
This gluten-free spaghetti with a garlicky tomato sauce is a classic, yet it feels fresh and modern with an herb twist. The tomato sauce is made from scratch, using fresh ingredients for maximum flavor. Paired with the light texture of gluten-free pasta, this dish is an easy, comforting meal for any day of the week. It’s the kind of pasta that feels indulgent, yet light enough to enjoy without feeling overly full.
Ingredients:
- 8 oz gluten-free spaghetti
- 4 ripe tomatoes, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley for garnish
Instructions:
- Cook the gluten-free spaghetti according to the package directions. Drain and set aside, reserving 1/2 cup of pasta cooking water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Add the diced tomatoes, oregano, and basil to the skillet. Stir well and let it simmer for 10-12 minutes, allowing the tomatoes to break down and form a chunky sauce.
- Season with salt and pepper, and add balsamic vinegar if using for a bit of tang.
- Add the cooked pasta to the sauce and toss everything together, adding a little reserved pasta water if the sauce seems too thick.
- Garnish with fresh parsley and serve warm.
This garlic and tomato herb pasta is a timeless favorite made gluten-free and dairy-free. The fresh tomatoes are the star of the show, creating a vibrant sauce that’s rich in flavor. The garlic enhances the savory depth, while the herbs give it a lovely Mediterranean touch. This recipe is naturally light yet flavorful, making it perfect for any occasion.
The homemade tomato sauce elevates the dish by infusing it with bold flavors, making it a quick and easy weeknight dinner or a dish to impress guests. The gluten-free spaghetti brings the whole meal together without compromising on taste or texture, ensuring everyone can enjoy a hearty, comforting plate of pasta.
Roasted Vegetable & Pesto Gluten-Free Pasta
This roasted vegetable and pesto gluten-free pasta brings together savory roasted veggies and a fresh, aromatic pesto sauce. The combination of roasted sweet potatoes, zucchini, and bell peppers adds a beautiful caramelization that enhances their natural sweetness. Paired with a basil pesto that’s light yet full of flavor, this dish is hearty and vibrant, perfect for a satisfying meal any day.
Ingredients:
- 8 oz gluten-free pasta (fusilli or rotini works well)
- 1 small sweet potato, peeled and diced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup pesto (dairy-free)
- Fresh basil leaves for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced sweet potato, zucchini, and bell pepper with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized, tossing halfway through.
- Meanwhile, cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, and pesto. Toss gently to coat everything evenly with the pesto.
- Garnish with fresh basil leaves before serving.
This roasted vegetable and pesto pasta is a delightful combination of textures and flavors. The natural sweetness of the roasted vegetables pairs beautifully with the bright, herbaceous notes of the pesto, creating a well-rounded, satisfying dish. It’s also a great way to incorporate more veggies into your meals without compromising on flavor or texture.
The versatility of this dish makes it perfect for any time of the year—whether you use seasonal vegetables or throw in whatever you have on hand. Plus, the dairy-free pesto ensures that this meal is not only vegan but also free from common allergens, making it an inclusive option for everyone at the table.
Lemon & Broccoli Almond Pesto Pasta
A zesty and refreshing pasta dish, this lemon and broccoli almond pesto is a bright twist on the classic pesto. The broccoli is lightly steamed to retain its vibrant green color, then blended with almonds and fresh lemon zest for a deliciously nutty and citrusy pesto. Paired with gluten-free pasta, it’s a perfect balance of flavors that’s both satisfying and energizing.
Ingredients:
- 8 oz gluten-free pasta (spaghetti or fettuccine)
- 2 cups broccoli florets
- 1/4 cup almonds (toasted)
- 1/4 cup fresh parsley
- 1/2 cup olive oil
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional for cheesy flavor)
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- Steam the broccoli for 3-4 minutes until it is tender but still bright green. Set aside to cool slightly.
- In a food processor, combine the steamed broccoli, toasted almonds, parsley, lemon zest, lemon juice, salt, and pepper. Slowly drizzle in olive oil until a smooth pesto forms.
- If desired, add nutritional yeast for a cheesy flavor. Adjust seasoning as necessary.
- Toss the cooked pasta with the broccoli almond pesto until evenly coated. Serve with additional lemon zest or herbs for garnish.
This lemon and broccoli almond pesto pasta is bursting with freshness and flavor. The combination of lemon and broccoli gives it a refreshing vibrance, while the almonds provide a lovely nutty richness. The pesto is also a fantastic way to sneak in some extra veggies without sacrificing flavor.
It’s the perfect dish for anyone looking to add more greens into their diet in a flavorful way. The light, refreshing flavors make it an ideal spring or summer meal, though it’s delicious enough to enjoy year-round. Whether you’re cooking for yourself or guests, this pasta is bound to impress.
Roasted Garlic & Mushroom Gluten-Free Pasta
Rich, earthy roasted garlic and mushrooms pair beautifully with gluten-free pasta to create a hearty and comforting dish. The roasted garlic provides a deep, mellow flavor that complements the mushrooms’ savory umami notes. With a drizzle of olive oil and a sprinkle of fresh herbs, this dish is simple, flavorful, and incredibly satisfying.
Ingredients:
- 8 oz gluten-free pasta (penne or rigatoni)
- 2 cups mushrooms, sliced (button, cremini, or shiitake)
- 1 head garlic, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Place the garlic halves, cut side up, on a baking sheet. Toss the sliced mushrooms with olive oil, salt, and pepper and spread them out on the same sheet.
- Roast the garlic and mushrooms for 20-25 minutes, or until the garlic is soft and golden and the mushrooms are tender and browned.
- Meanwhile, cook the gluten-free pasta according to package directions. Drain and set aside.
- Squeeze the roasted garlic out of the skins and into a large bowl. Mash it into a paste.
- Add the roasted mushrooms to the bowl with the garlic, and toss with the cooked pasta. Adjust seasoning with more salt and pepper if necessary.
- Garnish with fresh thyme or rosemary before serving.
The roasted garlic and mushroom gluten-free pasta is a comforting and savory dish that is sure to satisfy. The roasted garlic gives it a sweet, mellow depth of flavor, while the mushrooms add a meaty texture and earthy taste. This recipe is a great option for cooler months when you’re craving something hearty but still light on dairy.
It’s a simple yet sophisticated dish that works well as a main course for dinner or a side to complement a larger meal. The natural flavors from the mushrooms and garlic shine through, showing how minimal ingredients can create a rich and fulfilling pasta experience.
Butternut Squash & Sage Gluten-Free Pasta
This butternut squash and sage gluten-free pasta is a warm, comforting dish full of autumn-inspired flavors. The sweet, nutty flavor of roasted butternut squash is perfectly complemented by crispy sage leaves and a hint of garlic. The sauce is light but rich in texture, creating a satisfying meal that feels luxurious without being heavy.
Ingredients:
- 8 oz gluten-free pasta (fusilli or farfalle)
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (plus more for garnish)
- Salt and pepper to taste
- 1/4 cup vegetable broth (optional for thinning sauce)
- 1/4 cup toasted pumpkin seeds for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
- Meanwhile, cook the gluten-free pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
- In a large pan, heat a little olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute).
- Add the roasted butternut squash to the pan and mash it gently with a fork or potato masher to create a chunky sauce. If the sauce is too thick, add a little vegetable broth or pasta water to thin it out.
- Stir in the chopped sage and adjust seasoning with salt and pepper.
- Toss the cooked pasta in the butternut squash sauce, ensuring it’s well coated.
- Garnish with crispy sage leaves and toasted pumpkin seeds.
The butternut squash and sage pasta is a delightful combination of earthy, sweet, and savory flavors. The creamy butternut squash sauce has a beautiful golden hue, enhanced by the crispy sage and subtle garlic. This dish is the epitome of cozy comfort food with a vegan, gluten-free twist.
Perfect for the fall season, this pasta is filling without feeling too heavy, making it a great dish for a holiday meal or a weeknight dinner when you want something both flavorful and healthy. The addition of pumpkin seeds adds a nice crunch, making every bite even more enjoyable.
Zucchini Noodles with Lemon & Pine Nut Sauce
This zucchini noodle dish is fresh, light, and full of flavor. The zucchini noodles (or “zoodles”) provide a healthy, low-carb alternative to regular pasta, and they’re tossed in a tangy lemon and pine nut sauce that’s both refreshing and satisfying. With a sprinkle of parsley and a few extra pine nuts for crunch, this is a wonderful meal for anyone craving something light but full of flavor.
Ingredients:
- 4 medium zucchinis, spiralized into noodles
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Spiralize the zucchinis into noodles and set aside.
- In a skillet, toast the pine nuts over medium heat for 2-3 minutes until golden brown. Remove from the skillet and set aside.
- In the same skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, just until tender but still crisp.
- Add the lemon juice and zest to the skillet, and toss the noodles to coat.
- Season with salt and pepper, and sprinkle the toasted pine nuts over the top.
- Garnish with fresh parsley and serve immediately.
This zucchini noodle dish is a refreshing, guilt-free option for anyone looking for a lighter pasta alternative. The pine nut and lemon sauce is tangy and bright, perfectly complementing the delicate flavor of the zucchini noodles. With just a handful of ingredients, it’s a quick and easy meal that doesn’t skimp on flavor.
It’s a great option for those following a gluten-free or low-carb diet, and it’s also a fantastic way to enjoy more vegetables while still satisfying your pasta cravings. The toasted pine nuts add a rich, nutty depth that elevates this dish, making it feel indulgent even though it’s incredibly light and healthy.
Spicy Roasted Red Pepper & Tomato Gluten-Free Pasta
A fiery and flavorful pasta, this spicy roasted red pepper and tomato dish is perfect for anyone craving something with a bit of a kick. The combination of roasted red peppers and ripe tomatoes creates a velvety, slightly smoky sauce, while the chili flakes add just enough heat to keep things exciting. With gluten-free pasta, this dish is both bold and comforting, making it a go-to meal for spice lovers.
Ingredients:
- 8 oz gluten-free pasta (linguine or spaghetti)
- 2 red bell peppers, roasted and peeled
- 2 large tomatoes, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon red chili flakes (or more to taste)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Roast the red bell peppers on a baking sheet at 400°F (200°C) for 20 minutes, turning once, until the skins are charred. Let them cool, then peel off the skins and remove the seeds.
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a pan, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add the chopped tomatoes and cook for 5-7 minutes, allowing them to break down into a chunky sauce.
- Blend the roasted red peppers with the tomato sauce, garlic, and red chili flakes until smooth. Season with salt and pepper to taste.
- Toss the cooked pasta in the sauce, coating it evenly.
- Garnish with fresh basil before serving.
This spicy roasted red pepper and tomato pasta delivers a wonderful balance of sweetness, smokiness, and heat. The roasted red peppers add a richness to the sauce, while the tomatoes provide a tangy base. If you’re looking for a dish that combines bold flavors with a little spice, this pasta is a must-try.
The sauce can be adjusted to your spice preference, making it easy to cater to different tastes. It’s a perfect dish for those who love bold, vibrant flavors and want something comforting but with a little excitement. This pasta is ideal for a cozy dinner or for impressing guests at your next gathering.
Cilantro Lime Pesto Gluten-Free Pasta
A bright and zesty take on traditional pesto, this cilantro lime pesto gluten-free pasta is perfect for those who love bold, citrusy flavors. The cilantro provides an herby freshness, while the lime juice and zest add a vibrant tang. Blended with olive oil, garlic, and nuts, it’s a flavorful, dairy-free pesto that pairs perfectly with gluten-free pasta for a light yet satisfying meal.
Ingredients:
- 8 oz gluten-free pasta (rotini or fusilli)
- 1 1/2 cups fresh cilantro leaves
- 1/4 cup almonds (or cashews)
- 2 cloves garlic
- Zest and juice of 1 lime
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a food processor, combine the cilantro, almonds, garlic, lime zest, and lime juice. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the mixture reaches a smooth, pesto-like consistency.
- Season with salt and pepper to taste.
- Toss the cooked pasta with the cilantro lime pesto, making sure it’s evenly coated.
- Serve immediately, garnished with extra cilantro leaves if desired.
This cilantro lime pesto pasta is an incredibly refreshing and flavorful option. The cilantro brings a fresh, herby flavor that pairs wonderfully with the zesty lime. The almonds provide a creamy texture without the need for dairy, making this pesto a great vegan option.
It’s the perfect summer meal, offering a burst of fresh flavors that will keep you coming back for more. Whether you’re looking for something quick, light, or flavorful, this pasta has it all. Plus, it’s a great way to incorporate more fresh herbs into your meals!
Sweet Potato & Kale Gluten-Free Pasta
This hearty gluten-free pasta is full of nourishing ingredients that work beautifully together. The creamy, slightly sweet roasted sweet potatoes are paired with sautéed kale, making this a fiber-rich, vitamin-packed meal. A simple olive oil and garlic dressing ties it all together, making it the perfect comforting dish for cooler months.
Ingredients:
- 8 oz gluten-free pasta (farfalle or rotini)
- 1 medium sweet potato, peeled and cubed
- 2 cups kale, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, until tender and slightly caramelized.
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large pan, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped kale to the pan and sauté until wilted, about 3-4 minutes.
- Toss the cooked pasta with the roasted sweet potatoes and sautéed kale. Season with salt, pepper, and red pepper flakes (if using).
- Serve immediately and enjoy!
This sweet potato and kale pasta is comforting and packed with nutrients. The roasted sweet potatoes bring a natural sweetness that perfectly balances the slightly bitter kale. With a few simple ingredients, this pasta becomes a warm, nourishing dish that satisfies both body and soul.
This dish is perfect for those looking for a filling yet healthy meal. It’s rich in fiber, vitamins, and antioxidants, making it a great option for a balanced, wholesome dinner. The slight sweetness of the sweet potato paired with the savory kale creates a delicious contrast of flavors that will leave you craving more.
Mediterranean Chickpea & Olive Pasta
A Mediterranean-inspired pasta, this chickpea and olive dish is both hearty and satisfying. The combination of chickpeas, olives, and fresh vegetables makes it a wonderful, protein-packed, dairy-free option. Tossed in a light olive oil dressing with a hint of lemon, it’s a healthy and vibrant pasta that can be enjoyed year-round.
Ingredients:
- 8 oz gluten-free pasta (penne or fusilli)
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large bowl, combine the cooked pasta, chickpeas, olives, cucumber, and red onion.
- Drizzle with olive oil and lemon juice, then toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve.
This Mediterranean chickpea and olive pasta is light yet satisfying, with the perfect balance of salty, tangy, and savory flavors. The chickpeas add a good amount of protein, while the olives and cucumber bring refreshing contrast. The lemon dressing adds a zesty, bright flavor, making this dish a wonderful option for a light lunch or dinner.
It’s a healthy, easy-to-make meal that comes together quickly but is bursting with Mediterranean flavors. This dish is not only gluten-free and dairy-free but also full of wholesome ingredients that make it both delicious and nutritious.
Pesto & Roasted Beetroot Gluten-Free Pasta
This unique gluten-free pasta features a rich pesto paired with the earthy sweetness of roasted beetroots. The pesto sauce is full of flavor, while the roasted beets add both a vibrant color and a lovely sweetness that contrasts with the savory herbs. It’s a visually stunning and delicious dish that’s both nourishing and filling.
Ingredients:
- 8 oz gluten-free pasta (farfalle or penne)
- 2 medium beets, peeled and cubed
- 1/4 cup pesto (dairy-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh arugula for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the beetroot cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large mixing bowl, toss the roasted beetroot with the cooked pasta and pesto. Mix gently to combine.
- Garnish with fresh arugula for a peppery bite and serve.
This pesto and roasted beetroot gluten-free pasta is a visually stunning and delicious dish that combines earthy beets with a vibrant pesto sauce. The sweetness of the roasted beets and the herbal richness of the pesto create a perfect harmony of flavors that will leave you wanting more.
This dish is a great way to enjoy beets in a pasta dish, offering not only a burst of color but also a healthy dose of nutrients. It’s perfect for those looking for a unique, healthy, and dairy-free pasta option that stands out on any dinner table.
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Creamy Avocado & Spinach Gluten-Free Pasta
A perfect marriage of creamy avocado and vibrant spinach, this dish is both refreshing and rich in flavor. The gluten-free pasta acts as a great base to hold the luscious avocado sauce, making it a filling yet light meal. Packed with healthy fats from the avocado and a dose of vitamins from the spinach, it’s a nutritious and satisfying option for lunch or dinner.
Ingredients:
- 8 oz gluten-free pasta (penne or spaghetti)
- 1 ripe avocado
- 2 cups fresh spinach
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1/4 cup fresh basil (optional for garnish)
Instructions:
- Cook the gluten-free pasta according to the package directions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
- While the pasta cooks, heat olive oil in a pan over medium heat. Add garlic and spinach, sautéing for 2-3 minutes until the spinach is wilted.
- In a blender or food processor, combine the avocado, sautéed spinach, lemon juice, and a pinch of salt and pepper. Blend until smooth, adding pasta water as needed to reach a creamy consistency.
- Toss the cooked pasta with the avocado spinach sauce. If desired, top with red pepper flakes for a bit of heat and fresh basil for added flavor.
- Serve warm and enjoy!
This creamy avocado and spinach pasta is a delightful gluten-free and dairy-free dish. The avocado creates a velvety texture that mimics creaminess without the dairy. The spinach not only adds a pop of color but also delivers a healthy dose of greens, making this dish perfect for those seeking a plant-based option without sacrificing taste.
The best part about this recipe is its simplicity—ready in under 30 minutes, making it ideal for busy weeknights when you want something quick, nourishing, and delicious. The combination of creamy avocado with the slight bitterness of the spinach and the citrusy lemon is a harmonious blend that is sure to satisfy your pasta cravings.
Garlic & Tomato Herb Gluten-Free Spaghetti
This gluten-free spaghetti with a garlicky tomato sauce is a classic, yet it feels fresh and modern with an herb twist. The tomato sauce is made from scratch, using fresh ingredients for maximum flavor. Paired with the light texture of gluten-free pasta, this dish is an easy, comforting meal for any day of the week. It’s the kind of pasta that feels indulgent, yet light enough to enjoy without feeling overly full.
Ingredients:
- 8 oz gluten-free spaghetti
- 4 ripe tomatoes, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley for garnish
Instructions:
- Cook the gluten-free spaghetti according to the package directions. Drain and set aside, reserving 1/2 cup of pasta cooking water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Add the diced tomatoes, oregano, and basil to the skillet. Stir well and let it simmer for 10-12 minutes, allowing the tomatoes to break down and form a chunky sauce.
- Season with salt and pepper, and add balsamic vinegar if using for a bit of tang.
- Add the cooked pasta to the sauce and toss everything together, adding a little reserved pasta water if the sauce seems too thick.
- Garnish with fresh parsley and serve warm.
This garlic and tomato herb pasta is a timeless favorite made gluten-free and dairy-free. The fresh tomatoes are the star of the show, creating a vibrant sauce that’s rich in flavor. The garlic enhances the savory depth, while the herbs give it a lovely Mediterranean touch. This recipe is naturally light yet flavorful, making it perfect for any occasion.
The homemade tomato sauce elevates the dish by infusing it with bold flavors, making it a quick and easy weeknight dinner or a dish to impress guests. The gluten-free spaghetti brings the whole meal together without compromising on taste or texture, ensuring everyone can enjoy a hearty, comforting plate of pasta.
Roasted Vegetable & Pesto Gluten-Free Pasta
This roasted vegetable and pesto gluten-free pasta brings together savory roasted veggies and a fresh, aromatic pesto sauce. The combination of roasted sweet potatoes, zucchini, and bell peppers adds a beautiful caramelization that enhances their natural sweetness. Paired with a basil pesto that’s light yet full of flavor, this dish is hearty and vibrant, perfect for a satisfying meal any day.
Ingredients:
- 8 oz gluten-free pasta (fusilli or rotini works well)
- 1 small sweet potato, peeled and diced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup pesto (dairy-free)
- Fresh basil leaves for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced sweet potato, zucchini, and bell pepper with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized, tossing halfway through.
- Meanwhile, cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, and pesto. Toss gently to coat everything evenly with the pesto.
- Garnish with fresh basil leaves before serving.
This roasted vegetable and pesto pasta is a delightful combination of textures and flavors. The natural sweetness of the roasted vegetables pairs beautifully with the bright, herbaceous notes of the pesto, creating a well-rounded, satisfying dish. It’s also a great way to incorporate more veggies into your meals without compromising on flavor or texture.
The versatility of this dish makes it perfect for any time of the year—whether you use seasonal vegetables or throw in whatever you have on hand. Plus, the dairy-free pesto ensures that this meal is not only vegan but also free from common allergens, making it an inclusive option for everyone at the table.
Lemon & Broccoli Almond Pesto Pasta
A zesty and refreshing pasta dish, this lemon and broccoli almond pesto is a bright twist on the classic pesto. The broccoli is lightly steamed to retain its vibrant green color, then blended with almonds and fresh lemon zest for a deliciously nutty and citrusy pesto. Paired with gluten-free pasta, it’s a perfect balance of flavors that’s both satisfying and energizing.
Ingredients:
- 8 oz gluten-free pasta (spaghetti or fettuccine)
- 2 cups broccoli florets
- 1/4 cup almonds (toasted)
- 1/4 cup fresh parsley
- 1/2 cup olive oil
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional for cheesy flavor)
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- Steam the broccoli for 3-4 minutes until it is tender but still bright green. Set aside to cool slightly.
- In a food processor, combine the steamed broccoli, toasted almonds, parsley, lemon zest, lemon juice, salt, and pepper. Slowly drizzle in olive oil until a smooth pesto forms.
- If desired, add nutritional yeast for a cheesy flavor. Adjust seasoning as necessary.
- Toss the cooked pasta with the broccoli almond pesto until evenly coated. Serve with additional lemon zest or herbs for garnish.
This lemon and broccoli almond pesto pasta is bursting with freshness and flavor. The combination of lemon and broccoli gives it a refreshing vibrance, while the almonds provide a lovely nutty richness. The pesto is also a fantastic way to sneak in some extra veggies without sacrificing flavor.
It’s the perfect dish for anyone looking to add more greens into their diet in a flavorful way. The light, refreshing flavors make it an ideal spring or summer meal, though it’s delicious enough to enjoy year-round. Whether you’re cooking for yourself or guests, this pasta is bound to impress.
Roasted Garlic & Mushroom Gluten-Free Pasta
Rich, earthy roasted garlic and mushrooms pair beautifully with gluten-free pasta to create a hearty and comforting dish. The roasted garlic provides a deep, mellow flavor that complements the mushrooms’ savory umami notes. With a drizzle of olive oil and a sprinkle of fresh herbs, this dish is simple, flavorful, and incredibly satisfying.
Ingredients:
- 8 oz gluten-free pasta (penne or rigatoni)
- 2 cups mushrooms, sliced (button, cremini, or shiitake)
- 1 head garlic, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Place the garlic halves, cut side up, on a baking sheet. Toss the sliced mushrooms with olive oil, salt, and pepper and spread them out on the same sheet.
- Roast the garlic and mushrooms for 20-25 minutes, or until the garlic is soft and golden and the mushrooms are tender and browned.
- Meanwhile, cook the gluten-free pasta according to package directions. Drain and set aside.
- Squeeze the roasted garlic out of the skins and into a large bowl. Mash it into a paste.
- Add the roasted mushrooms to the bowl with the garlic, and toss with the cooked pasta. Adjust seasoning with more salt and pepper if necessary.
- Garnish with fresh thyme or rosemary before serving.
The roasted garlic and mushroom gluten-free pasta is a comforting and savory dish that is sure to satisfy. The roasted garlic gives it a sweet, mellow depth of flavor, while the mushrooms add a meaty texture and earthy taste. This recipe is a great option for cooler months when you’re craving something hearty but still light on dairy.
It’s a simple yet sophisticated dish that works well as a main course for dinner or a side to complement a larger meal. The natural flavors from the mushrooms and garlic shine through, showing how minimal ingredients can create a rich and fulfilling pasta experience.
Butternut Squash & Sage Gluten-Free Pasta
This butternut squash and sage gluten-free pasta is a warm, comforting dish full of autumn-inspired flavors. The sweet, nutty flavor of roasted butternut squash is perfectly complemented by crispy sage leaves and a hint of garlic. The sauce is light but rich in texture, creating a satisfying meal that feels luxurious without being heavy.
Ingredients:
- 8 oz gluten-free pasta (fusilli or farfalle)
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (plus more for garnish)
- Salt and pepper to taste
- 1/4 cup vegetable broth (optional for thinning sauce)
- 1/4 cup toasted pumpkin seeds for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
- Meanwhile, cook the gluten-free pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
- In a large pan, heat a little olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute).
- Add the roasted butternut squash to the pan and mash it gently with a fork or potato masher to create a chunky sauce. If the sauce is too thick, add a little vegetable broth or pasta water to thin it out.
- Stir in the chopped sage and adjust seasoning with salt and pepper.
- Toss the cooked pasta in the butternut squash sauce, ensuring it’s well coated.
- Garnish with crispy sage leaves and toasted pumpkin seeds.
The butternut squash and sage pasta is a delightful combination of earthy, sweet, and savory flavors. The creamy butternut squash sauce has a beautiful golden hue, enhanced by the crispy sage and subtle garlic. This dish is the epitome of cozy comfort food with a vegan, gluten-free twist.
Perfect for the fall season, this pasta is filling without feeling too heavy, making it a great dish for a holiday meal or a weeknight dinner when you want something both flavorful and healthy. The addition of pumpkin seeds adds a nice crunch, making every bite even more enjoyable.
Zucchini Noodles with Lemon & Pine Nut Sauce
This zucchini noodle dish is fresh, light, and full of flavor. The zucchini noodles (or “zoodles”) provide a healthy, low-carb alternative to regular pasta, and they’re tossed in a tangy lemon and pine nut sauce that’s both refreshing and satisfying. With a sprinkle of parsley and a few extra pine nuts for crunch, this is a wonderful meal for anyone craving something light but full of flavor.
Ingredients:
- 4 medium zucchinis, spiralized into noodles
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Spiralize the zucchinis into noodles and set aside.
- In a skillet, toast the pine nuts over medium heat for 2-3 minutes until golden brown. Remove from the skillet and set aside.
- In the same skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, just until tender but still crisp.
- Add the lemon juice and zest to the skillet, and toss the noodles to coat.
- Season with salt and pepper, and sprinkle the toasted pine nuts over the top.
- Garnish with fresh parsley and serve immediately.
This zucchini noodle dish is a refreshing, guilt-free option for anyone looking for a lighter pasta alternative. The pine nut and lemon sauce is tangy and bright, perfectly complementing the delicate flavor of the zucchini noodles. With just a handful of ingredients, it’s a quick and easy meal that doesn’t skimp on flavor.
It’s a great option for those following a gluten-free or low-carb diet, and it’s also a fantastic way to enjoy more vegetables while still satisfying your pasta cravings. The toasted pine nuts add a rich, nutty depth that elevates this dish, making it feel indulgent even though it’s incredibly light and healthy.
Spicy Roasted Red Pepper & Tomato Gluten-Free Pasta
A fiery and flavorful pasta, this spicy roasted red pepper and tomato dish is perfect for anyone craving something with a bit of a kick. The combination of roasted red peppers and ripe tomatoes creates a velvety, slightly smoky sauce, while the chili flakes add just enough heat to keep things exciting. With gluten-free pasta, this dish is both bold and comforting, making it a go-to meal for spice lovers.
Ingredients:
- 8 oz gluten-free pasta (linguine or spaghetti)
- 2 red bell peppers, roasted and peeled
- 2 large tomatoes, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon red chili flakes (or more to taste)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Roast the red bell peppers on a baking sheet at 400°F (200°C) for 20 minutes, turning once, until the skins are charred. Let them cool, then peel off the skins and remove the seeds.
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a pan, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add the chopped tomatoes and cook for 5-7 minutes, allowing them to break down into a chunky sauce.
- Blend the roasted red peppers with the tomato sauce, garlic, and red chili flakes until smooth. Season with salt and pepper to taste.
- Toss the cooked pasta in the sauce, coating it evenly.
- Garnish with fresh basil before serving.
This spicy roasted red pepper and tomato pasta delivers a wonderful balance of sweetness, smokiness, and heat. The roasted red peppers add a richness to the sauce, while the tomatoes provide a tangy base. If you’re looking for a dish that combines bold flavors with a little spice, this pasta is a must-try.
The sauce can be adjusted to your spice preference, making it easy to cater to different tastes. It’s a perfect dish for those who love bold, vibrant flavors and want something comforting but with a little excitement. This pasta is ideal for a cozy dinner or for impressing guests at your next gathering.
Cilantro Lime Pesto Gluten-Free Pasta
A bright and zesty take on traditional pesto, this cilantro lime pesto gluten-free pasta is perfect for those who love bold, citrusy flavors. The cilantro provides an herby freshness, while the lime juice and zest add a vibrant tang. Blended with olive oil, garlic, and nuts, it’s a flavorful, dairy-free pesto that pairs perfectly with gluten-free pasta for a light yet satisfying meal.
Ingredients:
- 8 oz gluten-free pasta (rotini or fusilli)
- 1 1/2 cups fresh cilantro leaves
- 1/4 cup almonds (or cashews)
- 2 cloves garlic
- Zest and juice of 1 lime
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a food processor, combine the cilantro, almonds, garlic, lime zest, and lime juice. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the mixture reaches a smooth, pesto-like consistency.
- Season with salt and pepper to taste.
- Toss the cooked pasta with the cilantro lime pesto, making sure it’s evenly coated.
- Serve immediately, garnished with extra cilantro leaves if desired.
This cilantro lime pesto pasta is an incredibly refreshing and flavorful option. The cilantro brings a fresh, herby flavor that pairs wonderfully with the zesty lime. The almonds provide a creamy texture without the need for dairy, making this pesto a great vegan option.
It’s the perfect summer meal, offering a burst of fresh flavors that will keep you coming back for more. Whether you’re looking for something quick, light, or flavorful, this pasta has it all. Plus, it’s a great way to incorporate more fresh herbs into your meals!
Sweet Potato & Kale Gluten-Free Pasta
This hearty gluten-free pasta is full of nourishing ingredients that work beautifully together. The creamy, slightly sweet roasted sweet potatoes are paired with sautéed kale, making this a fiber-rich, vitamin-packed meal. A simple olive oil and garlic dressing ties it all together, making it the perfect comforting dish for cooler months.
Ingredients:
- 8 oz gluten-free pasta (farfalle or rotini)
- 1 medium sweet potato, peeled and cubed
- 2 cups kale, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, until tender and slightly caramelized.
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large pan, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped kale to the pan and sauté until wilted, about 3-4 minutes.
- Toss the cooked pasta with the roasted sweet potatoes and sautéed kale. Season with salt, pepper, and red pepper flakes (if using).
- Serve immediately and enjoy!
This sweet potato and kale pasta is comforting and packed with nutrients. The roasted sweet potatoes bring a natural sweetness that perfectly balances the slightly bitter kale. With a few simple ingredients, this pasta becomes a warm, nourishing dish that satisfies both body and soul.
This dish is perfect for those looking for a filling yet healthy meal. It’s rich in fiber, vitamins, and antioxidants, making it a great option for a balanced, wholesome dinner. The slight sweetness of the sweet potato paired with the savory kale creates a delicious contrast of flavors that will leave you craving more.
Mediterranean Chickpea & Olive Pasta
A Mediterranean-inspired pasta, this chickpea and olive dish is both hearty and satisfying. The combination of chickpeas, olives, and fresh vegetables makes it a wonderful, protein-packed, dairy-free option. Tossed in a light olive oil dressing with a hint of lemon, it’s a healthy and vibrant pasta that can be enjoyed year-round.
Ingredients:
- 8 oz gluten-free pasta (penne or fusilli)
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large bowl, combine the cooked pasta, chickpeas, olives, cucumber, and red onion.
- Drizzle with olive oil and lemon juice, then toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve.
This Mediterranean chickpea and olive pasta is light yet satisfying, with the perfect balance of salty, tangy, and savory flavors. The chickpeas add a good amount of protein, while the olives and cucumber bring refreshing contrast. The lemon dressing adds a zesty, bright flavor, making this dish a wonderful option for a light lunch or dinner.
It’s a healthy, easy-to-make meal that comes together quickly but is bursting with Mediterranean flavors. This dish is not only gluten-free and dairy-free but also full of wholesome ingredients that make it both delicious and nutritious.
Pesto & Roasted Beetroot Gluten-Free Pasta
This unique gluten-free pasta features a rich pesto paired with the earthy sweetness of roasted beetroots. The pesto sauce is full of flavor, while the roasted beets add both a vibrant color and a lovely sweetness that contrasts with the savory herbs. It’s a visually stunning and delicious dish that’s both nourishing and filling.
Ingredients:
- 8 oz gluten-free pasta (farfalle or penne)
- 2 medium beets, peeled and cubed
- 1/4 cup pesto (dairy-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh arugula for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the beetroot cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large mixing bowl, toss the roasted beetroot with the cooked pasta and pesto. Mix gently to combine.
- Garnish with fresh arugula for a peppery bite and serve.
This pesto and roasted beetroot gluten-free pasta is a visually stunning and delicious dish that combines earthy beets with a vibrant pesto sauce. The sweetness of the roasted beets and the herbal richness of the pesto create a perfect harmony of flavors that will leave you wanting more.
This dish is a great way to enjoy beets in a pasta dish, offering not only a burst of color but also a healthy dose of nutrients. It’s perfect for those looking for a unique, healthy, and dairy-free pasta option that stands out on any dinner table.
Avocado & Tomato Creamy Gluten-Free Pasta
This avocado and tomato creamy pasta is a rich yet light dish that combines creamy avocado with the bright sweetness of ripe tomatoes. It’s a dairy-free, flavorful alternative to traditional creamy pasta dishes. The avocado creates a velvety sauce, while the cherry tomatoes add a burst of fresh flavor, making this dish both satisfying and refreshing.
Ingredients:
- 8 oz gluten-free pasta (penne or spaghetti)
- 2 ripe avocados, peeled and pitted
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a blender or food processor, combine the avocados, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
- In a large bowl, toss the cooked pasta with the creamy avocado sauce.
- Gently fold in the halved cherry tomatoes.
- Garnish with fresh basil and serve immediately.
This avocado and tomato creamy pasta is the perfect combination of rich and fresh flavors. The creamy avocado sauce is a great alternative to traditional dairy-based sauces, offering a healthy dose of good fats and vitamins. The burst of sweetness from the tomatoes complements the richness of the avocado beautifully.
It’s a quick, simple dish that’s perfect for weeknight dinners or as a light lunch. The creaminess of the avocado makes it indulgent while still being light enough for a healthy, satisfying meal. If you’re craving a dairy-free creamy pasta, this recipe is the way to go!
Roasted Cauliflower & Tahini Gluten-Free Pasta
This roasted cauliflower and tahini pasta is a deliciously creamy, savory dish that combines the richness of tahini with the caramelized flavors of roasted cauliflower. The tahini sauce adds a nutty creaminess, while the roasted cauliflower provides a tender bite and deep, roasted flavor. Paired with gluten-free pasta, this dish is both wholesome and filling.
Ingredients:
- 8 oz gluten-free pasta (rigatoni or fusilli)
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until tender and golden brown.
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a small bowl, whisk together the tahini, lemon juice, minced garlic, salt, and pepper. If the sauce is too thick, add a little water to reach your desired consistency.
- Toss the roasted cauliflower and cooked pasta together in a large bowl.
- Drizzle with the tahini sauce and toss to coat evenly.
- Garnish with fresh parsley before serving.
This roasted cauliflower and tahini gluten-free pasta is a perfect comfort food that’s both nourishing and flavorful. The tahini sauce provides a creamy, nutty base, while the roasted cauliflower adds depth of flavor and a satisfying texture. It’s a perfect balance of richness and freshness.
With its simple ingredients, this dish is quick and easy to prepare, but the roasted cauliflower gives it a gourmet touch. The tahini sauce can be adjusted to your liking, and the fresh parsley adds a refreshing note to the dish. This pasta is perfect for a cozy weeknight dinner or meal prep.
Coconut Curry & Spinach Gluten-Free Pasta
This coconut curry and spinach pasta is a flavorful, dairy-free dish that brings together the comforting richness of coconut milk with the spicy warmth of curry powder. The addition of fresh spinach adds a burst of color and nutrition, making this pasta a balanced and satisfying meal full of vibrant flavors.
Ingredients:
- 8 oz gluten-free pasta (spaghetti or penne)
- 1 can (14 oz) coconut milk
- 2 cups fresh spinach, chopped
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the curry powder and ginger to the pan and cook for another minute to bloom the spices.
- Pour in the coconut milk, stirring to combine. Bring the sauce to a simmer and let it cook for 5 minutes, allowing the flavors to meld together.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Toss the cooked pasta in the coconut curry sauce, ensuring it is well-coated.
- Garnish with fresh cilantro and serve.
This coconut curry and spinach gluten-free pasta is full of comforting, bold flavors. The creamy coconut milk sauce with aromatic curry powder and ginger creates a rich, fragrant base for the pasta, while the spinach adds freshness and texture.
It’s a quick and easy dish that’s both satisfying and nutritious. The coconut milk provides a rich, velvety texture without the need for dairy, making this a great option for dairy-free eaters. It’s perfect for a cozy, flavorful meal that comes together in under 30 minutes.
Roasted Carrot & Almond Butter Gluten-Free Pasta
A creamy, nutty pasta dish, this roasted carrot and almond butter pasta combines the sweetness of roasted carrots with the rich, nutty flavor of almond butter. The almond butter creates a creamy, dairy-free sauce that coats the pasta beautifully, while the roasted carrots add a savory sweetness to the dish. This pasta is a healthy and satisfying option for a cozy dinner.
Ingredients:
- 8 oz gluten-free pasta (fettuccine or spaghetti)
- 3 medium carrots, peeled and cut into sticks
- 2 tablespoons almond butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a small bowl, whisk together the almond butter, garlic, and a splash of water (to thin the sauce) until smooth and creamy. Season with salt and pepper.
- Toss the roasted carrots and cooked pasta together in a large bowl.
- Drizzle with the almond butter sauce and toss to coat evenly.
- Garnish with fresh parsley before serving.
The roasted carrot and almond butter gluten-free pasta is a wholesome, satisfying dish that’s perfect for a cozy evening. The almond butter sauce adds a lovely, creamy texture without the need for dairy, while the roasted carrots lend a deep, sweet flavor.
This dish is great for anyone looking for a vegan, gluten-free option that doesn’t skimp on taste. The combination of flavors is unique and comforting, with the almond butter providing a rich depth to the pasta. It’s a great way to enjoy both vegetables and healthy fats in one meal.
Puttanesca-Style Gluten-Free Pasta
A bold, tangy, and savory pasta, this puttanesca-style dish is loaded with olives, capers, tomatoes, and garlic. With a hint of red pepper flakes for heat and a dash of olive oil for richness, this gluten-free pasta packs a punch in every bite. It’s a great choice for a quick, flavorful, and satisfying dinner.
Ingredients:
- 8 oz gluten-free pasta (spaghetti or linguine)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add the crushed tomatoes, olives, capers, and red pepper flakes. Stir to combine and simmer for 5-7 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Toss the cooked pasta in the puttanesca sauce until evenly coated.
- Garnish with fresh basil and serve.
This puttanesca-style gluten-free pasta is a deliciously tangy and savory option, full of Mediterranean flavors. The olives and capers provide a briny punch, while the red pepper flakes add just the right amount of heat. With a simple sauce that comes together in minutes, this is an easy and satisfying dinner option.
Perfect for anyone craving bold flavors, this dish is both simple to make and full of depth. It’s an excellent option for a weeknight meal when you’re short on time but still want something flavorful and satisfying.
Note: More recipes are coming soon
