20 Delicious Gluten Free Pasta Recipes Easy to Make

Unleash the joy of gluten-free cooking with our roundup of 20 delicious pasta recipes that promise ease and flavor in every bite! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal dishes, we’ve got you covered. Dive into this collection and discover how simple and satisfying gluten-free pasta can be. Your next favorite meal is just a recipe away—let’s get cooking!

Creamy Garlic Parmesan Gluten Free Pasta

Moments like these call for a dish that feels like a warm embrace, something simple yet deeply satisfying. This creamy garlic parmesan gluten free pasta is just that—a comforting bowl of tender noodles swirled in a rich, garlicky sauce, with a hint of nutty parmesan to round it all out.

Ingredients

• 8 oz gluten free pasta (like a couple of handfuls)
• 2 tbsp olive oil (just a drizzle)
• 4 cloves garlic, minced (that’s about a small spoonful)
• 1 cup heavy cream (a generous pour)
• 1/2 cup grated parmesan (a good handful)
• Salt and pepper (just a pinch or two)
• A splash of pasta water (saved from cooking)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the gluten free pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a splash of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds—be careful not to let it burn.
4. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it thicken slightly, about 2 minutes.
5. Stir in the grated parmesan until melted and smooth. If the sauce is too thick, loosen it with the reserved pasta water, a splash at a time.
6. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Season with salt and pepper to taste. Tip: Tossing the pasta in the skillet helps it absorb the sauce better.
7. Serve immediately, garnished with extra parmesan if you like. Tip: For a fresh twist, sprinkle with chopped parsley or a squeeze of lemon juice.

Here, the pasta is luxuriously creamy, with the sharpness of garlic and the umami depth of parmesan shining through. Try serving it with a side of roasted vegetables or a crisp salad for a complete meal that feels both indulgent and balanced.

Gluten Free Pasta Primavera with Fresh Vegetables

Kindly imagine a dish that brings the garden’s freshness to your plate, where each bite is a celebration of summer’s bounty. This gluten-free pasta primavera is a canvas of vibrant vegetables, lightly dressed and perfectly al dente.

Ingredients

• 8 ounces of gluten-free pasta
• a couple of tablespoons of olive oil
• a splash of white wine
• 2 cloves of garlic, minced
• a handful of cherry tomatoes, halved
• a small zucchini, sliced into half-moons
• a small yellow squash, sliced into half-moons
• a handful of baby spinach
• a sprinkle of salt and pepper
• a handful of fresh basil, torn
• a sprinkle of grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
3. Add the cherry tomatoes, zucchini, and yellow squash to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are just tender. Tip: A splash of white wine added here can elevate the flavors.
4. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the vegetables.
5. Toss in the baby spinach and a sprinkle of salt and pepper. If the mixture seems dry, add a little of the reserved pasta water to loosen it up. Tip: The starch in the pasta water helps to create a silky sauce.
6. Remove from heat and stir in the torn basil leaves. Serve immediately, with a sprinkle of grated Parmesan cheese if desired.

The texture is a delightful mix of tender pasta and crisp-tender vegetables, with flavors that are bright and herbaceous. Try serving it with a chilled glass of the same white wine used in cooking for a harmonious meal.

Spicy Arrabbiata Gluten Free Penne

As the evening light fades, there’s something deeply comforting about stirring a pot of pasta, especially when it’s as vibrant and spirited as this Spicy Arrabbiata Gluten Free Penne. It’s a dish that carries the warmth of the kitchen and the promise of a satisfying meal, perfect for those nights when you crave a little heat and a lot of heart.

Ingredients

• 8 ounces of gluten-free penne
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A pinch of red pepper flakes, or more if you like it fiery
• A 28-ounce can of crushed tomatoes
• A splash of red wine (optional, but it adds depth)
• A handful of fresh basil leaves, torn
• Salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water well is key to flavorful pasta.
2. Add the gluten-free penne to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
3. While the pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep an eye on the garlic to prevent burning.
4. Pour in the crushed tomatoes and a splash of red wine if using. Stir well and let the sauce simmer for about 10 minutes, allowing the flavors to meld. Tip: A simmer is when small bubbles break the surface gently.
5. Drain the pasta, reserving a cup of pasta water. Toss the penne into the skillet with the arrabbiata sauce, adding a little pasta water if needed to loosen the sauce.
6. Stir in the torn basil leaves and season with salt to taste. Serve immediately.

With its tender pasta coated in a sauce that’s both spicy and sweet, this dish is a celebration of simple ingredients coming together beautifully. Try topping it with a sprinkle of vegan parmesan or serving it alongside a crisp green salad for a complete meal.

Gluten Free Pasta with Lemon Basil Pesto

Mornings like these, when the light filters through the kitchen window just so, I find myself reaching for recipes that feel like a gentle hug. Gluten-free pasta with lemon basil pesto is one such dish—bright, comforting, and effortlessly elegant.

Ingredients

• 8 oz of gluten-free pasta
• 2 cups of fresh basil leaves, loosely packed
• 1/2 cup of grated Parmesan cheese
• 1/3 cup of pine nuts
• 2 garlic cloves
• 1/2 cup of extra virgin olive oil
• The zest and juice of 1 lemon
• A pinch of salt
• A splash of water, if needed

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, combine the basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Add the lemon zest and juice, plus a pinch of salt, blending until combined. Tip: If the pesto is too thick, add a splash of water to loosen it.
4. Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pot.
5. Add the pesto to the pasta, tossing to coat evenly. If the sauce is too thick, stir in a bit of the reserved cooking water until you reach the desired consistency. Tip: The starch in the cooking water helps the pesto cling to the pasta.
6. Serve immediately, garnished with extra Parmesan and a sprinkle of lemon zest if you like.

Rich in flavor yet light on the palate, this dish sings with the freshness of lemon and basil. Try serving it with a side of roasted cherry tomatoes for a pop of color and sweetness.

One-Pot Gluten Free Pasta with Spinach and Tomatoes

Zesty yet comforting, this one-pot gluten-free pasta brings together the simplicity of weeknight cooking with the nourishing goodness of spinach and tomatoes. It’s the kind of meal that feels like a warm hug after a long day, effortlessly coming together in a single pot for minimal cleanup.

Ingredients

• 8 ounces of gluten-free pasta (any shape you like)
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A pinch of red pepper flakes (optional, for a little heat)
• 2 cups of cherry tomatoes, halved
• A big handful of fresh spinach
• A splash of vegetable broth (about 2 cups)
• Salt, just enough to season
• A sprinkle of grated Parmesan cheese (optional, for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant—be careful not to burn the garlic.
3. Toss in the cherry tomatoes, cooking them for 3-4 minutes until they start to soften and release their juices.
4. Pour in the gluten-free pasta and vegetable broth, bringing the mixture to a gentle boil.
5. Reduce the heat to a simmer, covering the pot. Let it cook for about 10 minutes, stirring occasionally to prevent sticking.
6. Once the pasta is al dente and most of the liquid is absorbed, fold in the fresh spinach until just wilted, about 1 minute.
7. Season with salt to taste, and if you’re feeling fancy, a sprinkle of Parmesan cheese before serving.

Delightfully tender with a slight bite, the pasta carries the sweet acidity of tomatoes and the earthy freshness of spinach. Serve it straight from the pot for a rustic family-style meal, or plate it up with an extra drizzle of olive oil for a more polished presentation.

Gluten Free Mac and Cheese with Crispy Breadcrumbs

Comfort comes in many forms, but few dishes wrap you in warmth quite like a bowl of creamy mac and cheese. Today, we’re embracing that comfort with a gluten-free twist, topped with crispy breadcrumbs for that perfect crunch.

Ingredients

• 2 cups of gluten-free elbow macaroni
• 3 tbsp of butter
• 3 tbsp of gluten-free flour
• 2 cups of milk (a splash more if needed)
• 2 cups of shredded cheddar cheese
• 1/2 cup of gluten-free breadcrumbs
• 1 tbsp of olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F and grease a baking dish lightly.
2. Cook the gluten-free elbow macaroni according to the package instructions, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
4. Whisk in the gluten-free flour until smooth, cooking for about a minute to remove the raw flour taste.
5. Gradually add the milk, whisking constantly to prevent lumps. Tip: Adding the milk slowly ensures a smoother sauce.
6. Once the sauce thickens, remove from heat and stir in the shredded cheddar until melted and smooth.
7. Combine the cooked macaroni with the cheese sauce, then pour into the prepared baking dish.
8. In a small bowl, mix the gluten-free breadcrumbs with olive oil, salt, and pepper. Sprinkle evenly over the mac and cheese.
9. Bake for 20-25 minutes, or until the breadcrumbs are golden and crispy. Tip: For extra crunch, broil for the last 2 minutes, but watch closely to avoid burning.

Out of the oven, this mac and cheese boasts a velvety interior with a golden, crunchy top. Serve it straight from the dish for a family-style meal, or portion into ramekins for individual servings that feel extra special.

Gluten Free Pasta Carbonara with Smoked Bacon

Never has a dish felt more like a warm hug on a chilly evening than this gluten-free pasta carbonara with smoked bacon. It’s a simple, soulful meal that turns a few humble ingredients into something truly special, perfect for those nights when you crave comfort without the gluten.

Ingredients

• 8 oz gluten-free spaghetti
• 4 slices of smoked bacon, chopped into little bits
• 2 large eggs, at room temperature
• 1/2 cup grated Parmesan cheese, plus a little extra for serving
• A splash of olive oil
• A couple of cloves of garlic, minced
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Tip: Reserve a bit of the bacon fat for extra flavor.
3. Add the minced garlic to the skillet with the bacon and cook for just 30 seconds, until fragrant. Be careful not to burn the garlic.
4. In a small bowl, whisk together the eggs and grated Parmesan cheese. Season with a pinch of salt and a generous amount of black pepper.
5. Drain the pasta, reserving about 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and garlic, tossing to combine.
6. Remove the skillet from the heat and quickly stir in the egg and cheese mixture, adding a splash of the reserved pasta water to create a silky sauce. The residual heat will cook the eggs safely without scrambling them. Tip: Work fast here to achieve the perfect creamy texture.
7. Serve immediately, topped with extra Parmesan and a sprinkle of black pepper. Tip: For an extra touch of green, garnish with chopped parsley or arugula.

Enjoy the creamy, smoky flavors melding together in each forkful, with the pasta offering just the right amount of bite. This dish shines brightest when served straight from the skillet, perhaps with a side of crisp, green salad to balance the richness.

Mediterranean Gluten Free Pasta Salad

Musing over the quiet hum of the kitchen, I find myself drawn to the simplicity and vibrancy of Mediterranean flavors, especially when they come together in a dish that feels both nourishing and light. This gluten-free pasta salad is a canvas of colors and textures, inviting you to slow down and savor each bite.

Ingredients

• 8 ounces of gluten-free pasta, like a couple of cups worth
• A generous glug of olive oil, about 1/4 cup
• A splash of lemon juice, roughly 2 tablespoons
• A handful of cherry tomatoes, halved
• A small cucumber, diced
• A couple of Kalamata olives, pitted and sliced
• A sprinkle of feta cheese, about 1/2 cup
• A pinch of salt and a dash of black pepper
• A few fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means your pasta will be perfectly seasoned from the inside out.
2. Add the gluten-free pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together the olive oil and lemon juice in a large bowl to create a simple dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing the salad from becoming gummy.
5. Add the cooled pasta to the bowl with the dressing, tossing gently to coat.
6. Fold in the cherry tomatoes, cucumber, olives, and feta cheese, mixing lightly to distribute the ingredients evenly.
7. Season with salt and black pepper, then garnish with torn basil leaves before serving.

You’ll love the way the crisp vegetables contrast with the tender pasta, while the tangy feta and briny olives bring a depth of flavor that’s unmistakably Mediterranean. Try serving it atop a bed of greens for an extra crunch, or as a standalone dish that’s as satisfying as it is colorful.

Gluten Free Pasta with Roasted Red Pepper Sauce

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring together a dish that feels both nourishing and indulgent. This gluten-free pasta with roasted red pepper sauce is a testament to the beauty of simple ingredients coming together to create something unexpectedly rich and vibrant.

Ingredients

• 8 ounces of gluten-free pasta
• 2 large red bell peppers
• a couple of garlic cloves
• a splash of olive oil
• a pinch of salt
• a dash of crushed red pepper flakes
• 1/2 cup of vegetable broth
• a handful of fresh basil leaves

Instructions

1. Preheat your oven to 400°F. Place the whole red bell peppers on a baking sheet and roast them for about 25 minutes, until their skins are charred and blistered.
2. While the peppers are roasting, bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions. Drain and set aside.
3. Once the peppers are done, let them cool slightly before peeling off the skins and removing the seeds. Tip: The skins will come off easier if you place the peppers in a bowl and cover it with plastic wrap for a few minutes.
4. In a blender, combine the peeled peppers, garlic cloves, olive oil, salt, crushed red pepper flakes, and vegetable broth. Blend until smooth.
5. Pour the sauce into a pan over medium heat and let it simmer for about 5 minutes, stirring occasionally. Tip: If the sauce is too thick, you can add a little more vegetable broth to reach your desired consistency.
6. Toss the cooked pasta with the roasted red pepper sauce until evenly coated. Tip: For an extra layer of flavor, sprinkle some freshly torn basil leaves on top before serving.

Now, the pasta carries a sauce that’s velvety and bright, with a gentle heat that lingers just enough to make each bite interesting. Serve it with a side of crusty gluten-free bread to soak up every last drop of that vibrant sauce.

Gluten Free Spaghetti Aglio e Olio

Today, as the clock ticks past midnight, I find myself craving something simple yet profoundly comforting. There’s something about the quiet of the night that makes the simplicity of gluten-free spaghetti aglio e olio feel like a warm hug.

Ingredients

• 8 ounces of gluten-free spaghetti
• a generous 1/4 cup of extra virgin olive oil
• 4 cloves of garlic, thinly sliced
• a pinch of red pepper flakes
• a small handful of fresh parsley, chopped
• salt, just enough to season the pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. The water should taste like the sea.
2. Add the gluten-free spaghetti, stirring occasionally to prevent sticking. Cook according to the package instructions, usually about 8-10 minutes, until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, cooking gently until the garlic is golden, about 2 minutes. Keep an eye on it to prevent burning.
4. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
5. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
6. Remove from heat and stir in the chopped parsley. Taste and adjust the seasoning if necessary.

Comforting in its simplicity, this dish offers a delightful chew from the gluten-free pasta, balanced by the warmth of garlic and a hint of heat. Serve it with a side of crusty bread to soak up any remaining oil, or top with a sprinkle of vegan parmesan for an extra layer of flavor.

Gluten Free Pasta with Mushroom Alfredo Sauce

Mushrooms have a way of grounding us, their earthy aroma filling the kitchen with a sense of warmth and comfort. Today, let’s weave that magic into a gluten-free pasta dish, where each strand is lovingly coated in a creamy Alfredo sauce, a testament to simplicity and flavor.

Ingredients

• 8 ounces of gluten-free pasta
• 2 cups of sliced mushrooms
• 3 tablespoons of butter
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• A pinch of salt
• A splash of olive oil
• A couple of fresh thyme sprigs

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt, sautéing until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Push the mushrooms to the side of the skillet. Add the butter and minced garlic to the center, cooking until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the heavy cream, stirring to combine with the butter and garlic. Let it simmer gently for 2 minutes, allowing the sauce to thicken slightly.
5. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta and mushrooms, tossing everything together until well coated.
6. Garnish with fresh thyme sprigs before serving.

Creamy and rich, this dish wraps you in comfort with every bite. The gluten-free pasta holds its own, offering a delightful chew against the velvety sauce. For an extra touch of elegance, serve it in warmed bowls with a drizzle of truffle oil.

Gluten Free Pasta with Sun-Dried Tomatoes and Olives

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a meal that feels both nourishing and indulgent. This gluten-free pasta, kissed by the sun-dried tomatoes and briny olives, is a testament to simple ingredients coming together in harmony.

Ingredients

• 8 ounces of gluten-free pasta
• A generous handful of sun-dried tomatoes, roughly chopped
• A couple of tablespoons of olive oil
• A small handful of pitted kalamata olives, sliced
• A splash of balsamic vinegar
• A pinch of salt
• A sprinkle of red pepper flakes
• A few fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gluten-free pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
3. While the pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium heat.
4. Add the roughly chopped sun-dried tomatoes and sliced olives to the skillet, sautéing for about 2 minutes until they start to soften.
5. Drain the pasta, reserving a cup of the pasta water, then add the pasta to the skillet with the tomatoes and olives.
6. Toss everything together, adding a splash of balsamic vinegar and a pinch of salt to taste. If the pasta seems dry, add a little of the reserved pasta water to loosen it up.
7. Finish with a sprinkle of red pepper flakes for a bit of heat and torn basil leaves for freshness.

Delight in the way the chewy pasta contrasts with the soft, tangy tomatoes and olives, creating a dish that’s as satisfying to eat as it is to make. Serve it with a crisp white wine or alongside a simple green salad for a meal that feels both special and effortlessly easy.

Gluten Free Pasta with Creamy Avocado Pesto

Under the soft glow of the kitchen light, there’s something deeply comforting about blending the creamy richness of avocado with the fresh, herby brightness of pesto, especially when it clings to tender gluten-free pasta. It’s a dish that feels both indulgent and nourishing, a quiet celebration of simple, wholesome ingredients.

Ingredients

• 8 ounces of gluten-free pasta
• 1 ripe avocado, pitted and peeled
• a couple of garlic cloves
• a big handful of fresh basil leaves
• a splash of olive oil
• the juice of half a lemon
• a pinch of salt
• a sprinkle of black pepper
• a quarter cup of grated Parmesan cheese (optional for topping)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gluten-free pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, combine the avocado, garlic cloves, basil leaves, olive oil, lemon juice, salt, and black pepper in a food processor.
4. Blend until the mixture is smooth and creamy, scraping down the sides as needed. Tip: If the pesto is too thick, add a tablespoon of pasta water to thin it out.
5. Drain the pasta, reserving a cup of the pasta water.
6. Return the pasta to the pot and gently fold in the avocado pesto until the pasta is evenly coated. Tip: Add a splash of the reserved pasta water if needed to loosen the sauce.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Avocado pesto lends a velvety texture to the pasta, with a flavor that’s rich yet surprisingly light. For an extra touch of color and crunch, sprinkle with toasted pine nuts or serve alongside a crisp, green salad.

Gluten Free Pasta with Shrimp and Garlic Butter Sauce

Today feels like one of those evenings where the kitchen becomes a sanctuary, a place to gently stir away the day’s hustle. This gluten-free pasta with shrimp and garlic butter sauce is my go-to when I crave something comforting yet effortlessly elegant.

Ingredients

• 8 oz gluten-free pasta
• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• a splash of olive oil
• 4 garlic cloves, minced
• a pinch of red pepper flakes
• a couple of fresh parsley sprigs, chopped
• salt, just enough to season
• 1/2 cup pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free pasta and cook according to package instructions, usually about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the shrimp, seasoning lightly with salt, and cook until they turn pink and opaque, about 2 minutes per side. Remove and set aside.
3. In the same skillet, melt the butter over low heat. Add the minced garlic and a pinch of red pepper flakes, cooking until fragrant, about 1 minute. Tip: Keep the heat low to avoid burning the garlic.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta and shrimp back to the skillet with the garlic butter sauce, tossing to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
5. Finish by sprinkling chopped parsley over the top and give it one final gentle toss. Tip: The parsley adds a fresh brightness that balances the richness of the butter.

Silky strands of pasta cling to the plump shrimp, each bite infused with the warmth of garlic and the subtle kick of pepper flakes. Serve it with a crisp white wine or alongside a simple green salad for a meal that feels both nourishing and indulgent.

Gluten Free Pasta with Butternut Squash and Sage

Yesterday, as the evening light faded, I found myself craving something that felt both nourishing and indulgent. This gluten-free pasta with butternut squash and sage is my answer to those quiet, reflective dinners where comfort meets a touch of elegance.

Ingredients

• 8 ounces of gluten-free pasta
• 2 cups of butternut squash, cubed
• A couple of fresh sage leaves
• 2 tablespoons of olive oil
• A splash of vegetable broth
• Salt, just a pinch
• Freshly ground black pepper, to your liking
• A handful of grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tablespoon of olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, or until they’re tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sage leaves and fry for about 30 seconds until crisp. Remove them and set aside on a paper towel.
4. Drain the pasta, reserving a splash of the cooking water. Return the pasta to the pot, add the roasted squash, and a splash of vegetable broth. Gently toss everything together. Tip: The broth helps create a light sauce that coats the pasta beautifully.
5. Season with freshly ground black pepper and crumble the fried sage leaves over the top. If you’re using Parmesan, now’s the time to sprinkle it on. Tip: The cheese adds a lovely salty depth, but the dish is just as delicious without it.

Just like that, you’ve got a dish where the sweetness of the squash plays off the earthy sage, all tangled up in perfectly cooked pasta. Try serving it with a side of crispy kale for a bit of contrast, or enjoy it as is, letting the flavors stand on their own.

Gluten Free Pasta with Chicken and Broccoli

Wandering through the kitchen on a quiet evening, I found myself craving something comforting yet light, a dish that would hug my soul without weighing me down. That’s when the idea of gluten-free pasta with chicken and broccoli came to mind, a simple meal that promises warmth and nourishment with every bite.

Ingredients

• 8 oz gluten-free pasta
• A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups of broccoli florets
• 2 cloves of garlic, minced
• A splash of olive oil
• 1/2 cup of grated Parmesan cheese
• A pinch of salt and pepper
• 1/4 tsp of red pepper flakes (optional, for a little kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the gluten-free pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they’re golden brown and no longer pink inside, about 5-7 minutes.
4. Add the minced garlic and broccoli florets to the skillet with the chicken. Cook for another 3-4 minutes, until the broccoli is bright green and tender-crisp. Tip: Cover the skillet for a minute to steam the broccoli slightly if you prefer it softer.
5. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the chicken and broccoli.
6. Toss everything together, adding a little reserved pasta water if needed to loosen the sauce. Sprinkle with Parmesan cheese, salt, pepper, and red pepper flakes if using. Stir to combine.

Here, the tender pasta mingles with the juicy chicken and crisp broccoli, creating a harmony of textures that’s both satisfying and light. For an extra touch of elegance, serve it with a drizzle of good olive oil and an extra sprinkle of Parmesan on top.

Gluten Free Pasta with Vegan Cashew Cheese Sauce

Comfort comes in many forms, and today, it’s a bowl of gluten-free pasta draped in a creamy, dreamy vegan cashew cheese sauce. This dish is a hug in a bowl, perfect for those evenings when you need something gentle yet satisfying.

Ingredients

• 8 oz of your favorite gluten-free pasta
• 1 cup of raw cashews, soaked overnight
• a splash of almond milk, just enough to blend
• a couple of garlic cloves, minced
• 2 tbsp of nutritional yeast
• a pinch of salt
• a drizzle of olive oil
• a squeeze of lemon juice

Instructions

1. Start by boiling a large pot of salted water. Once boiling, add the gluten-free pasta and cook according to the package instructions, usually about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, drain the soaked cashews and add them to a blender with the almond milk, minced garlic, nutritional yeast, salt, and lemon juice. Blend until smooth. Tip: If the sauce is too thick, add a bit more almond milk until it reaches your desired consistency.
3. Heat a drizzle of olive oil in a pan over medium heat. Add the blended cashew cheese sauce and warm it gently, stirring constantly for about 2-3 minutes. Tip: Keep the heat low to avoid the sauce separating.
4. Once the pasta is al dente, drain it and return it to the pot. Pour the warmed cashew cheese sauce over the pasta and toss gently to coat every strand.

Mmm, the pasta is luxuriously creamy with a subtle nuttiness from the cashews, balanced by a hint of tang from the lemon. Serve it topped with a sprinkle of fresh herbs or a dash of chili flakes for a little kick.

Gluten Free Pasta with Spicy Sausage and Peppers

Evenings like these call for something comforting yet vibrant, a dish that wraps you in warmth while teasing your palate with a bit of spice. Gluten-free pasta with spicy sausage and peppers is just that—a harmonious blend of hearty and zesty, perfect for when you crave depth in every bite.

Ingredients

• 8 ounces of gluten-free pasta
• a couple of spicy Italian sausages, casings removed
• a splash of olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• a pinch of red pepper flakes
• 2 cloves of garlic, minced
• a handful of fresh basil, torn
• salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the sliced bell peppers and a pinch of red pepper flakes to the skillet. Sauté until the peppers are soft and slightly charred, about 5 minutes. Tip: High heat helps achieve a nice char without overcooking.
4. Stir in the minced garlic and cook for another minute, just until fragrant.
5. Drain the pasta, reserving a cup of pasta water. Add the pasta to the skillet with the sausage and peppers, tossing to combine. If needed, add a splash of pasta water to loosen the sauce.
6. Finish with torn basil and a final sprinkle of salt, tossing gently to distribute the flavors.

Al dente pasta coated in the rich, spicy sausage and sweet peppers creates a dish that’s both satisfying and lively. Serve it with a crisp green salad or a slice of crusty gluten-free bread to soak up the delicious juices.

Gluten Free Pasta with Pesto and Cherry Tomatoes

Calmly, as the evening light fades, I find myself drawn to the simplicity of a dish that feels both nourishing and effortless. Gluten-free pasta, vibrant pesto, and sweet cherry tomatoes come together in a dance of flavors that’s as easy to make as it is delightful to eat.

Ingredients

• 8 oz of gluten-free pasta
• A generous handful of fresh basil leaves
• A couple of garlic cloves
• A splash of extra virgin olive oil
• A small handful of pine nuts
• A pinch of salt
• A cup of cherry tomatoes, halved
• A sprinkle of grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gluten-free pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
3. While the pasta cooks, blend the basil, garlic, pine nuts, and a pinch of salt in a food processor until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
5. Drain the pasta, reserving a cup of the pasta water, and return the pasta to the pot.
6. Add the pesto and halved cherry tomatoes to the pasta, tossing gently to combine. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
7. Serve immediately, sprinkled with grated Parmesan cheese if desired.

Vividly, the pasta carries the freshness of the basil and the sweetness of the tomatoes, creating a light yet satisfying meal. For an extra touch of elegance, serve it on a warm plate with a drizzle of olive oil and a few whole basil leaves on top.

Gluten Free Pasta with Creamy Pumpkin Sauce

Venturing into the kitchen on a quiet evening, the thought of a comforting, creamy dish feels just right. This gluten-free pasta with a velvety pumpkin sauce is a gentle nod to the season, blending simplicity with a touch of warmth.

Ingredients

• 8 ounces of gluten-free pasta (whatever shape you love)
• a tablespoon of olive oil
• a couple of garlic cloves, minced
• a cup of pumpkin puree (not pie filling)
• a splash of vegetable broth
• half a cup of heavy cream
• a pinch of nutmeg
• salt and pepper, just enough to season
• a handful of grated Parmesan cheese
• a few sage leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions, usually about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Stir in the pumpkin puree and vegetable broth, mixing well to combine. Let it simmer for about 3 minutes to meld the flavors.
4. Reduce the heat to low and gently pour in the heavy cream, stirring continuously. Add the nutmeg, salt, and pepper, then let the sauce thicken slightly for another 2 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
5. Drain the pasta, reserving a little pasta water, and add the pasta to the skillet with the pumpkin sauce. Toss everything together, adding a splash of pasta water if needed to loosen the sauce.
6. Serve the pasta hot, topped with grated Parmesan cheese and a few sage leaves for a pop of color and flavor.

Here, the pasta carries the creamy pumpkin sauce beautifully, each bite a mix of earthy and rich flavors. Try serving it with a side of roasted vegetables for a fuller meal, or enjoy it as is for a simple, satisfying dinner.

Summary

Just like that, you’ve got 20 scrumptious gluten-free pasta recipes at your fingertips! Whether you’re craving something creamy, zesty, or hearty, this roundup has you covered. We’d love to hear which dishes become your go-to favorites—drop us a comment below. And if you found this list helpful, why not share the love? Pin this article on Pinterest to keep these tasty ideas handy for your next pasta night!