This article shares 10 delicious gluten-free pasta recipes that are easy to make and will satisfy your cravings. The recipes range from classic spaghetti to Asian-inspired noodles and include options such as spaghetti with meat sauce, creamy pesto pasta, spicy shrimp pasta, mac and cheese, chicken alfredo, beef stroganoff, zucchini noodles with tomato sauce, Pad Thai, mushroom and spinach pasta, and lasagna. All the recipes are gluten-free and use alternative ingredients such as rice noodles, zucchini, or gluten-free pasta. They are perfect for those who have a gluten intolerance or follow a gluten-free diet.
10 Delicious Gluten-Free Pasta Recipes
Going gluten-free does not mean you have to say goodbye to pasta. With our collection of delicious gluten-free pasta recipes, you can satisfy your cravings while avoiding gluten. From classic spaghetti to Asian-inspired noodles, our recipe guide has something for everyone. Here are 10 gluten-free pasta recipes that will impress your taste buds:
1. Spaghetti with Meat Sauce
Ingredients:
- 1 package gluten-free spaghetti
- 1 pound ground beef
- 1 can tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the spaghetti according to the package instructions.
- In a large skillet, cook the ground beef over medium-high heat until browned.
- Add the onion and garlic, and cook until softened.
- Stir in the tomato sauce, oregano, salt, and pepper. Reduce the heat, and simmer for 10-15 minutes.
- Serve the meat sauce over the cooked spaghetti.
2. Creamy Pesto Pasta
Ingredients:
- 1 package gluten-free pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup prepared pesto sauce
- Salt and pepper to taste
Instructions:
- Cook the pasta according to the package instructions.
- In a saucepan, melt the butter over medium heat.
- Add the garlic, and sauté for 1-2 minutes.
- Stir in the heavy cream and Parmesan cheese, and cook until the sauce thickens, about 5-10 minutes.
- Stir in the pesto sauce, and season with salt and pepper.
- Toss the cooked pasta with the sauce, and serve immediately.
3. Spicy Shrimp Pasta
Ingredients:
- 1 package gluten-free pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine
- 1/4 cup chicken broth
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions:
- Cook the pasta according to the package instructions.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the shrimp, and sauté until pink, about 3-5 minutes.
- Add the garlic and red pepper flakes, and cook for 1-2 minutes.
- Stir in the white wine, and cook until reduced by half, about 2-3 minutes.
- Add the chicken broth and lemon juice, and simmer for 5-10 minutes.
- Season with salt and pepper, and serve over the cooked pasta.
4. Mac and Cheese
Ingredients:
- 1 package gluten-free elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons gluten-free all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Cook the macaroni according to the package instructions.
- In a saucepan, melt the butter over medium heat.
- Add the flour, and whisk until the mixture becomes smooth and bubbly, about 2-3 minutes.
- Gradually add the milk, whisking constantly, and bring to a boil.
- Reduce the heat, and simmer for 1-2 minutes, stirring constantly.
- Stir in the shredded cheddar cheese, and heat until melted and smooth.
- Season with salt and pepper, and serve over the cooked macaroni.
5. Chicken Alfredo
Ingredients:
- 1 package gluten-free fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 pound cooked chicken breast, sliced
- Salt and pepper to taste
Instructions:
- Cook the fettuccine according to the package instructions.
- In a saucepan, melt the butter over medium heat.
- Add the garlic, and sauté for 1-2 minutes.
- Stir in the heavy cream and Parmesan cheese, and cook until the sauce thickens, about 5-10 minutes.
- Stir in the sliced chicken breast, and season with salt and pepper.
- Toss the cooked fettuccine with the sauce, and serve immediately.
6. Beef Stroganoff
Ingredients:
- 1 package gluten-free egg noodles
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions:
- Cook the egg noodles according to the package instructions.
- In a skillet, heat the olive oil over medium-high heat.
- Add the beef sirloin, and cook until browned on all sides, about 5-7 minutes.
- Add the onion and garlic, and cook until softened.
- Stir in the beef broth, and simmer for 5-10 minutes.
- Stir in the sour cream, and season with salt and pepper.
- Serve the beef stroganoff over the cooked egg noodles.
7. Zucchini Noodles with Tomato Sauce
Ingredients:
- 4 medium zucchinis
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Using a spiralizer or vegetable peeler, cut the zucchinis into noodle-like shapes.
- In a skillet, heat the olive oil over medium heat.
- Add the garlic, and sauté for 1-2 minutes.
- Stir in the diced tomatoes and herbs, and simmer for 5-10 minutes.
- Add the zucchini noodles, and cook until tender, about 5 minutes.
- Season with salt and pepper, and serve immediately.
8. Pad Thai
Ingredients:
- 1 package gluten-free rice noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 pound cooked shrimp
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/4 cup chopped peanuts
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Juice of 1/2 lime
Instructions:
- Cook the rice noodles according to the package instructions.
- In a skillet, heat the olive oil over medium-high heat.
- Add the garlic, and sauté for 1-2 minutes.
- Add the cooked shrimp, and sauté for 2-3 minutes.
- Push the shrimp to one side of the skillet, and add the beaten eggs.
- Scramble the eggs until cooked, and then mix with the shrimp.
- Add the bean sprouts and chopped peanuts, and stir-fry for 1-2 minutes.
- In a small bowl, mix together the fish sauce, sugar, and lime juice.
- Pour the sauce over the noodle mixture, and stir-fry until heated through.
- Serve the Pad Thai hot.
9. Mushroom and Spinach Pasta
Ingredients:
- 1 package gluten-free penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound mixed mushrooms, sliced
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Cook the penne pasta according to the package instructions.
- In a skillet, heat the olive oil over medium heat.
- Add the garlic, and sauté for 1-2 minutes.
- Add the sliced mushrooms, and sauté until browned and tender, about 5-7 minutes.
- Add the baby spinach, and cook until wilted, about 2-3 minutes.
- Stir in the grated Parmesan cheese, and season with salt and pepper.
- Serve the mushroom and spinach sauce over the cooked penne pasta.
10. Lasagna
Ingredients:
- 1 package gluten-free lasagna noodles
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can tomato sauce
- 1 can diced tomatoes
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the lasagna noodles according to the package instructions.
- In a large skillet, cook the ground beef over medium-high heat until browned.
- Add the onion and garlic, and cook until softened.
- Stir in the tomato sauce and diced tomatoes, and simmer for 10-15 minutes.
- In a bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, parsley, oregano, salt, and pepper.
- Preheat the oven to 375°F.
- In a 9×13 inch baking dish, spread a layer of the meat sauce, followed by a layer of the cooked lasagna noodles, and a layer of the cheese mixture.
- Repeat the layers, ending with a layer of meat sauce on top.
- Sprinkle the remaining shredded mozzarella cheese over the top.
- Bake the lasagna for 25-30 minutes, until cooked through and bubbly.
- Let the lasagna cool for a few minutes before serving.