25+ Flavorful Gluten-Free Vegetarian Pasta Recipes You’ll Love

If you’re looking to enjoy a comforting and satisfying meal without compromising on your dietary needs, gluten-free vegetarian pasta recipes are the way to go!

Whether you’re living with gluten sensitivity or simply looking to try something new, these pasta dishes are packed with flavor, nutritious ingredients, and plenty of options to keep your meals exciting.

In this blog, we’ve curated a list of 25+ creative and mouthwatering gluten-free vegetarian pasta recipes that are perfect for every occasion.

From creamy sauces to vibrant vegetable-filled options, these dishes will prove that pasta can be both wholesome and indulgent.

25+ Flavorful Gluten-Free Vegetarian Pasta Recipes You’ll Love

No matter your dietary preference or restrictions, these 25+ gluten-free vegetarian pasta recipes are sure to become staples in your kitchen.

With fresh ingredients, savory flavors, and satisfying textures, they offer the perfect balance of health and indulgence.

So, grab your favorite gluten-free pasta and start cooking up these delicious dishes today!

Your taste buds—and your body—will thank you.

Creamy Spinach and Mushroom Gluten-Free Pasta

A rich and hearty dish featuring sautéed mushrooms, fresh spinach, and a velvety garlic cream sauce. This pasta is perfect for a cozy dinner and is both gluten-free and vegetarian. The earthy flavors of the mushrooms combined with the freshness of spinach make for a satisfying, yet light meal.

Ingredients:

• 8 oz gluten-free pasta (penne or spaghetti)
• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream or coconut cream
• ½ cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
4. Stir in the spinach and cook until wilted, about 2-3 minutes.
5. Pour in the heavy cream, and season with salt and pepper. Let the mixture simmer for 5 minutes to thicken.
6. Add the cooked pasta to the skillet, tossing everything together. If the sauce is too thick, add a splash of reserved pasta water.
7. Stir in the Parmesan cheese, if using, and adjust seasoning to taste.
8. Garnish with fresh parsley and serve warm.

This creamy spinach and mushroom pasta is an indulgent yet healthy meal that can be whipped up in no time. The smooth cream sauce complements the savory mushrooms and spinach, creating a balanced dish that’s both rich and fresh. Pair it with a crisp salad to complete the meal, and enjoy the comfort of a gluten-free, vegetarian pasta dinner.

Zucchini and Tomato Gluten-Free Pasta

This light and refreshing gluten-free pasta features a vibrant medley of zucchini, fresh tomatoes, and basil. Tossed in olive oil and garlic, it’s a flavorful dish that’s both quick to prepare and satisfying. Perfect for warm weather or when you want a lighter meal that doesn’t compromise on taste.

Ingredients:

• 8 oz gluten-free pasta (farfalle or fusilli)
• 2 tbsp olive oil
• 2 zucchinis, diced
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp red pepper flakes (optional)
• ½ cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain, reserving some pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the zucchini and sauté until softened and lightly browned, about 5 minutes.
3. Add the garlic and red pepper flakes (if using), cooking for another 1-2 minutes until fragrant.
4. Stir in the cherry tomatoes and cook for 3-4 minutes, until they begin to soften and release their juices.
5. Toss the cooked pasta into the skillet, adding a little reserved pasta water if needed to help create a light sauce.
6. Stir in the fresh basil, and season with salt and pepper to taste.
7. Serve with a sprinkle of grated Parmesan cheese, if desired.

This zucchini and tomato pasta is bursting with fresh flavors, making it an ideal choice for a simple yet satisfying meal. The combination of the tender zucchini and sweet tomatoes creates a dish that feels light but is incredibly flavorful. The garlic and basil enhance the natural flavors, while the addition of Parmesan provides a lovely finishing touch. A wonderful option for those seeking a gluten-free, vegetarian pasta that celebrates the season’s best produce.

Butternut Squash and Sage Gluten-Free Pasta

A cozy and flavorful dish that showcases the sweetness of roasted butternut squash paired with crispy sage leaves. This gluten-free vegetarian pasta is perfect for fall and winter, offering a satisfying and wholesome meal that’s rich in flavor without being heavy.

Ingredients:

• 8 oz gluten-free pasta (rigatoni or fettuccine)
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp fresh sage, chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup heavy cream or coconut cream
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped sage leaves and cook for 1-2 minutes, until crispy.
4. Add the garlic and cook for another minute, until fragrant.
5. Pour in the vegetable broth and let it simmer for 3 minutes to reduce slightly.
6. Stir in the heavy cream, and season with salt and pepper to taste. Let the sauce simmer for another 3-4 minutes.
7. Add the roasted butternut squash to the skillet, gently smashing some of the pieces with the back of a spoon for a creamy texture.
8. Toss the cooked pasta into the sauce, ensuring it’s well coated. Adjust seasoning as needed.
9. Garnish with freshly grated Parmesan and extra crispy sage, and serve warm.

This butternut squash and sage pasta is a perfect blend of sweet, savory, and creamy flavors. The roasted squash adds a natural sweetness that pairs wonderfully with the richness of the cream sauce, while the crispy sage provides a delightful aromatic crunch. This dish feels like a warm hug on a plate, making it a great option for cooler months when you crave something comforting but still light and gluten-free.

Avocado Pesto Gluten-Free Pasta

A creamy and refreshing twist on the classic pesto, this avocado pesto pasta combines the richness of ripe avocado with the bold flavors of fresh basil, garlic, and pine nuts. Tossed with gluten-free pasta, it’s a nutritious and flavorful dish perfect for any occasion.

Ingredients:

• 8 oz gluten-free pasta (spaghetti or linguine)
• 1 ripe avocado, peeled and pitted
• 1 cup fresh basil leaves
• 2 cloves garlic
• 2 tbsp pine nuts (or walnuts)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste
• Fresh Parmesan or nutritional yeast for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain, reserving some pasta water.
2. In a food processor, combine the avocado, basil, garlic, pine nuts, olive oil, and lemon juice. Blend until smooth, adding a little pasta water if necessary to reach your desired consistency.
3. Toss the cooked pasta with the avocado pesto sauce, adding a splash of pasta water to help coat the pasta evenly.
4. Season with salt and pepper to taste and garnish with Parmesan or nutritional yeast.

This avocado pesto pasta is creamy, vibrant, and full of healthy fats from the avocado. It’s a lighter take on the traditional pesto, offering a deliciously smooth sauce that coats each strand of pasta. The addition of lemon brightens up the dish, making it a perfect meal for warm weather or when you’re looking for something fresh and satisfying. Plus, it’s quick and easy to prepare.

Roasted Red Pepper and Feta Gluten-Free Pasta

This gluten-free pasta recipe features roasted red peppers blended with feta cheese for a creamy, tangy sauce that perfectly complements the pasta. The slight smokiness from the roasted peppers adds depth, while the feta gives it a rich, salty flavor.

Ingredients:

• 8 oz gluten-free pasta (penne or fusilli)
• 2 large roasted red peppers, peeled and seeds removed
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside, reserving some pasta water.
2. In a blender or food processor, combine the roasted red peppers, feta cheese, garlic, and vegetable broth. Blend until smooth and creamy.
3. Heat olive oil in a skillet over medium heat and add the roasted red pepper sauce. Simmer for 3-4 minutes, adjusting the consistency with reserved pasta water if necessary.
4. Toss the cooked pasta in the sauce, ensuring it’s well coated.
5. Season with salt and pepper to taste and garnish with fresh basil before serving.

This roasted red pepper and feta pasta is creamy and packed with flavor. The roasted peppers add a smoky sweetness that pairs wonderfully with the tangy feta, while the creamy sauce wraps around the pasta in a delicious way. It’s a perfect gluten-free option for a quick weeknight meal or an impressive dish to serve guests.

Cauliflower Alfredo Gluten-Free Pasta

A lighter, dairy-free take on the classic Alfredo sauce, this cauliflower Alfredo pasta is smooth, creamy, and delicious. Made with blended cauliflower and garlic, it’s a great way to enjoy a rich, comforting sauce without the heaviness of traditional cream.

Ingredients:

• 8 oz gluten-free pasta (fettuccine or spaghetti)
• 1 head cauliflower, chopped into florets
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. In a large pot, steam the cauliflower florets until tender, about 10 minutes.
3. In a skillet, heat olive oil over medium heat and sauté the garlic for 1-2 minutes, until fragrant.
4. Transfer the steamed cauliflower and garlic to a blender or food processor. Add vegetable broth and almond milk, and blend until smooth and creamy.
5. Pour the cauliflower sauce back into the skillet and simmer for 5 minutes to thicken. Season with salt and pepper to taste.
6. Toss the cooked pasta in the cauliflower Alfredo sauce and stir until well combined.
7. Garnish with fresh parsley before serving.

This cauliflower Alfredo pasta offers the richness and creaminess of a traditional Alfredo without the heavy cream and butter. The cauliflower sauce is velvety smooth and comforting, while the garlic adds depth to the flavor. It’s a wonderful gluten-free and dairy-free alternative that’s just as satisfying as the original.

Asparagus Gluten-Free Pasta

A light and refreshing pasta dish that combines the brightness of lemon with the freshness of asparagus. This gluten-free recipe is perfect for spring or summer, offering a burst of citrus and a crunch from the asparagus in every bite.

Ingredients:

• 8 oz gluten-free pasta (spaghetti or farfalle)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus and sauté for 4-5 minutes, until tender and bright green.
3. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
4. Toss the cooked pasta into the skillet with the asparagus and garlic. Add the lemon zest and juice, stirring to combine. If the sauce needs to be a bit more saucy, add a splash of reserved pasta water.
5. Season with salt and pepper to taste and garnish with fresh basil or parsley.

This lemon asparagus pasta is a simple, yet flavorful dish that highlights the freshness of spring vegetables. The bright, citrusy lemon sauce pairs beautifully with the tender asparagus, making it a refreshing choice for a light dinner or lunch. The gluten-free pasta soaks up the tangy lemony sauce, making each bite incredibly satisfying.

Chickpea and Spinach Gluten-Free Pasta

A hearty and nutritious pasta dish packed with protein from chickpeas and the goodness of fresh spinach. This gluten-free pasta is not only filling but also full of flavor, thanks to a simple garlic and olive oil-based sauce.

Ingredients:

• 8 oz gluten-free pasta (penne or rotini)
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chickpeas to the skillet and cook for 5-7 minutes, until lightly crispy and golden.
4. Stir in the spinach and smoked paprika, cooking until the spinach is wilted.
5. Toss the cooked pasta into the skillet with the chickpeas and spinach. Add reserved pasta water as needed to create a light sauce.
6. Season with salt and pepper to taste and squeeze fresh lemon juice over the pasta just before serving.

This chickpea and spinach pasta is a protein-packed meal that’s both filling and nutritious. The chickpeas add a hearty texture, while the spinach provides a burst of freshness. The simple olive oil and garlic sauce ties everything together, making this dish an easy, satisfying gluten-free dinner that’s full of flavor and goodness.

Broccoli and Lemon Garlic Gluten-Free Pasta

A bright and healthy gluten-free pasta dish with sautéed broccoli and a tangy lemon garlic sauce. This quick and simple recipe is a great way to enjoy a nourishing meal without a lot of effort, offering a satisfying balance of savory and citrusy flavors.

Ingredients:

• 8 oz gluten-free pasta (spaghetti or fusilli)
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. Steam or blanch the broccoli florets until tender, about 4-5 minutes.
3. In a large skillet, heat olive oil over medium heat and add the minced garlic. Sauté for 1-2 minutes, until fragrant.
4. Add the cooked broccoli to the skillet and toss to coat in the garlic oil.
5. Stir in the lemon zest and juice, then add the cooked pasta to the skillet. Toss everything together to combine, adding pasta water if needed.
6. Season with salt and pepper to taste and sprinkle with Parmesan cheese, if desired.

This broccoli and lemon garlic pasta is a light and flavorful meal that’s quick to make and full of vibrant tastes. The bright lemon and garlic complement the tender broccoli perfectly, making it an ideal gluten-free option for a healthy dinner. It’s an easy, satisfying dish that doesn’t sacrifice flavor.

Tomato Basil Gluten-Free Pasta

A simple and classic pasta dish that combines the sweetness of ripe tomatoes with the aromatic freshness of basil. This gluten-free pasta is light, refreshing, and perfect for a quick meal that celebrates the beauty of fresh ingredients.

Ingredients:

• 8 oz gluten-free pasta (spaghetti or fusilli)
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the halved cherry tomatoes and dried oregano. Cook for 4-5 minutes, allowing the tomatoes to soften and release their juices.
4. Toss the cooked pasta into the skillet with the tomatoes. Stir in the fresh basil and season with salt and pepper to taste.
5. Serve with a sprinkle of grated Parmesan cheese if desired.

This tomato basil pasta is simple yet delicious, showcasing the vibrant flavors of fresh tomatoes and basil. The garlic and olive oil base creates a savory backdrop, while the sweet tomatoes add a burst of flavor. Perfect for when you need a quick, gluten-free vegetarian meal, this dish will leave you feeling satisfied and nourished.

Roasted Garlic and Eggplant Gluten-Free Pasta

A rich and savory pasta dish featuring roasted eggplant and garlic. The caramelized eggplant pairs wonderfully with the depth of roasted garlic, creating a hearty, flavorful sauce for gluten-free pasta.

Ingredients:

• 8 oz gluten-free pasta (penne or rigatoni)
• 1 medium eggplant, diced
• 1 bulb garlic, cloves peeled
• 2 tbsp olive oil
• 1/2 cup tomato sauce
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced eggplant and garlic cloves with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the eggplant is tender and golden.
2. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
3. In a skillet, heat the tomato sauce over medium heat. Add the roasted eggplant and garlic, mashing the garlic and mixing it into the sauce.
4. Toss the cooked pasta in the eggplant and garlic sauce. Add fresh basil and season with salt and pepper to taste.
5. Serve with grated Parmesan cheese if desired.

This roasted garlic and eggplant pasta is rich in flavor and perfect for those who love savory, hearty dishes. The eggplant’s natural sweetness complements the roasted garlic’s depth, creating a comforting, gluten-free meal. It’s idal for those looking for a more filling vegetarian option.

Pesto and Roasted Veggie Gluten-Free Pasta

Packed with roasted vegetables and a vibrant pesto sauce, this gluten-free pasta is bursting with flavor. The roasted veggies bring a caramelized sweetness, while the pesto adds a fresh, herbaceous kick to the dish.

Ingredients:

• 8 oz gluten-free pasta (farfalle or rotini)
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 red onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup pesto (store-bought or homemade)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
2. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
3. Toss the roasted vegetables with the cooked pasta and pesto. Stir until well combined, adding more pesto if needed.
4. Garnish with fresh basil and serve warm.

This pesto and roasted veggie pasta is a colorful, flavorful dish that’s both satisfying and healthy. The combination of roasted vegetables with fresh pesto creates a perfect balance of savory and herbaceous flavors, making it a go-to gluten-free vegetarian pasta recipe for any occasion.

Sweet Potato and Kale Gluten-Free Pasta

A nutritious and hearty gluten-free pasta dish featuring sweet potatoes and kale. The roasted sweet potatoes add natural sweetness, while the kale brings a lovely texture and nutrition, making this pasta both comforting and filling.

Ingredients:

• 8 oz gluten-free pasta (penne or fusilli)
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups kale, chopped
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender and caramelized.
2. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
3. In a large skillet, sauté the garlic for 1-2 minutes, until fragrant. Add the chopped kale and cook for 4-5 minutes until wilted.
4. Stir in the roasted sweet potatoes and vegetable broth, allowing the broth to reduce slightly.
5. Toss the cooked pasta in the sweet potato and kale mixture. Season with salt and pepper to taste, and garnish with crumbled feta cheese if desired.

This sweet potato and kale pasta is a nutritious and filling meal that combines earthy and sweet flavors. The roasted sweet potatoes bring a natural sweetness that pairs beautifully with the savory kale and garlic. It’s a perfect gluten-free pasta dish for those looking to enjoy a wholesome and comforting vegetarian meal.

Pea and Mint Gluten-Free Pasta

This vibrant gluten-free pasta is a refreshing dish that highlights the sweetness of peas and the freshness of mint. Paired with a lemony olive oil dressing, it’s a light, flavorful option that works perfectly for spring or summer.

Ingredients:

• 8 oz gluten-free pasta (farfalle or spaghetti)
• 2 cups frozen peas, thawed
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat and add the peas. Cook for 3-4 minutes until tender and heated through.
3. Toss the cooked pasta with the peas, lemon zest, lemon juice, and chopped mint. Stir to combine and adjust the seasoning with salt and pepper.
4. Serve with a sprinkle of grated Parmesan cheese, if desired.

This pea and mint pasta is light, refreshing, and full of flavor. The sweetness of the peas is beautifully complemented by the fresh mint and zesty lemon, creating a delightful dish that’s both satisfying and nutritious. It’s a great gluten-free option for a quick meal when you want something light and bright.

Mushroom and Broccoli Gluten-Free Pasta

This gluten-free pasta features savory mushrooms and nutrient-packed broccoli, creating a satisfying dish that’s both hearty and healthy. The combination of earthy mushrooms and tender broccoli, paired with a simple garlic and olive oil sauce, makes for a delightful meal.

Ingredients:

• 8 oz gluten-free pasta (spaghetti or penne)
• 1 cup mushrooms, sliced
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish (optional)

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. Steam the broccoli florets until tender, about 4-5 minutes.
3. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until golden brown.
4. Add the garlic and red pepper flakes (if using), and cook for 1-2 minutes until fragrant.
5. Toss the cooked pasta and steamed broccoli into the skillet with the mushrooms. Stir to combine, and season with salt and pepper to taste.
6. Serve with freshly grated Parmesan cheese, if desired.

This mushroom and broccoli pasta is a satisfying and healthy gluten-free meal. The savory mushrooms and tender broccoli are enhanced by the simplicity of garlic and olive oil, creating a dish that’s full of flavor without being overwhelming. It’s a great option for a nutritious weeknight dinner.

Caramelized Onion and Spinach Gluten-Free Pasta

This rich and savory gluten-free pasta combines the sweetness of caramelized onions with the freshness of spinach. The onions add depth and a touch of sweetness, while the spinach provides a vibrant green burst of flavor and nutrients. This pasta is perfect for a comforting, vegetarian meal.

Ingredients:

• 8 oz gluten-free pasta (fettuccine or penne)
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-low heat. Add the onions and cook for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized.
3. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
5. Pour in the vegetable broth, scraping the bottom of the skillet to release any caramelized bits. Allow the broth to reduce slightly.
6. Toss the cooked pasta into the skillet, ensuring it’s well coated with the onion and spinach mixture. Season with salt and pepper to taste.
7. Garnish with fresh thyme before serving.

This caramelized onion and spinach pasta is full of comforting flavors and textures. The caramelized onions bring a sweet, savory richness that pairs wonderfully with the earthy spinach. The addition of vegetable broth helps create a light sauce that ties everything together. It’s the perfect vegetarian gluten-free pasta for a cozy dinner.

Zucchini and Lemon Ricotta Gluten-Free Pasta

A refreshing and light pasta dish, this gluten-free recipe features sautéed zucchini and creamy lemon ricotta. The creamy ricotta brings richness, while the lemon adds a zesty and refreshing kick, making it perfect for a bright, spring-inspired meal.

Ingredients:

• 8 oz gluten-free pasta (spaghetti or linguine)
• 2 medium zucchinis, thinly sliced
• 1 tbsp olive oil
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 4-5 minutes until tender and lightly browned.
3. In a bowl, mix the ricotta cheese with lemon zest and juice, seasoning with salt and pepper.
4. Toss the cooked pasta with the sautéed zucchini and lemon ricotta mixture until well combined.
5. Garnish with fresh parsley before serving.

This zucchini and lemon ricotta pasta is light, creamy, and refreshing. The soft zucchini adds a pleasant texture, while the ricotta provides a rich and smooth base. The zesty lemon makes the dish feel bright and fresh, making it an ideal choice for a quick, gluten-free vegetarian dinner.

Sun-Dried Tomato and Artichoke Gluten-Free Pasta

A Mediterranean-inspired gluten-free pasta featuring tangy sun-dried tomatoes and tender artichokes. The combination of these ingredients with garlic and olive oil creates a flavorful, savory dish that’s both satisfying and unique.

Ingredients:

• 8 oz gluten-free pasta (penne or spaghetti)
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup artichoke hearts, drained and chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes and artichokes to the skillet. Cook for 4-5 minutes, stirring occasionally.
4. Pour in the vegetable broth, stirring to combine. Allow the broth to reduce slightly.
5. Toss the cooked pasta into the skillet with the sun-dried tomatoes and artichokes. Stir well to coat the pasta in the sauce.
6. Season with salt and pepper to taste and garnish with fresh basil.

This sun-dried tomato and artichoke pasta is packed with bold Mediterranean flavors. The sun-dried tomatoes offer a rich, tangy flavor, while the artichokes add a tender, earthy note. Paired with a simple garlic and olive oil sauce, this dish is a delicious and satisfying gluten-free vegetarian option.

Butternut Squash and Sage Gluten-Free Pasta

A fall-inspired gluten-free pasta featuring roasted butternut squash and fragrant sage. The natural sweetness of the butternut squash pairs beautifully with the earthy, aromatic sage, creating a comforting and warming dish that’s perfect for cooler weather.

Ingredients:

• 8 oz gluten-free pasta (fettuccine or rigatoni)
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp fresh sage, chopped
• 1/4 cup vegetable broth
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and caramelized.
2. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped sage and cook for 1-2 minutes until fragrant.
4. Add the roasted butternut squash to the skillet and toss to combine.
5. Pour in the vegetable broth, stirring to coat the squash. Allow the broth to reduce slightly.
6. Toss the cooked pasta into the skillet with the butternut squash and sage mixture. Stir well to coat.
7. Garnish with grated Parmesan cheese, if desired.

This butternut squash and sage pasta is a comforting and seasonal dish that’s both hearty and flavorful. The roasted squash adds a natural sweetness, while the sage provides a fragrant, earthy flavor. The simple vegetable broth ties everything together, making this gluten-free vegetarian pasta a perfect choice for a cozy dinner.

Chickpea Pasta with Roasted Red Pepper Sauce

A high-protein gluten-free pasta made with chickpea flour, paired with a savory roasted red pepper sauce. This dish combines the nutty flavor of chickpeas with the sweetness of roasted peppers for a filling and flavorful vegetarian meal.

Ingredients:

• 8 oz chickpea gluten-free pasta (penne or spaghetti)
• 2 large roasted red peppers, peeled and seeds removed
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the chickpea gluten-free pasta according to the package instructions. Drain and set aside.
2. In a blender or food processor, combine the roasted red peppers, garlic, and vegetable broth. Blend until smooth.
3. Heat olive oil in a skillet over medium heat. Add the roasted red pepper sauce to the skillet and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
4. Toss the cooked pasta in the roasted red pepper sauce, stirring to coat.
5. Season with salt and pepper to taste and garnish with fresh parsley.

This chickpea pasta with roasted red pepper sauce is a hearty and satisfying dish that’s rich in protein. The chickpea pasta adds a lovely nutty flavor, while the roasted red pepper sauce brings a tangy and sweet flavor profile. This gluten-free vegetarian dish is perfect for anyone looking for a flavorful and filling meal.

Cabbage and Mushroom Gluten-Free Pasta

A rustic and hearty gluten-free pasta featuring sautéed mushrooms and cabbage. The earthy mushrooms and the slightly sweet cabbage come together in a savory garlic sauce for a satisfying vegetarian meal.

Ingredients:

• 8 oz gluten-free pasta (penne or fusilli)
• 2 cups cabbage, shredded
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes, until golden brown.
3. Add the garlic and shredded cabbage to the skillet. Sauté for 5-6 minutes, until the cabbage is tender.
4. Pour in the vegetable broth, stirring to combine. Let the broth reduce slightly.
5. Toss the cooked pasta into the skillet with the cabbage and mushroom mixture. Stir well to coat.
6. Season with salt and pepper to taste and garnish with fresh thyme.

This cabbage and mushroom pasta is a comforting, earthy dish full of savory flavors. The cabbage adds a lovely sweetness that balances the rich mushrooms, creating a satisfying meal. It’s a great option for a simple, gluten-free vegetarian dinner that’s both filling and nutritious.

Note: More recipes are coming soon