One-Pot Creamy Tomato Gluten-Free Pasta
Gluten-free pasta simmered in a creamy tomato-garlic sauce for an easy one-pot dinner.
- Measurements grams + cups
- Cuisine Italian-inspired
Why You'll Like This Recipe
- The pasta cooks in the sauce, so there is one pot and no colander.
- The starch the pasta releases is what makes the sauce cling instead of sitting in a puddle.
- Thirty minutes from cupboard to table.
Gluten-free pasta cooked directly in a creamy tomato sauce, in one pan. The starch that would normally go down the sink with the cooking water stays in the pot instead, which is what thickens the sauce.
Recipe
One-Pot Creamy Tomato Gluten-Free Pasta
Gluten-free pasta simmered in a creamy tomato-garlic sauce for an easy one-pot dinner.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the olive oil and butter in a large deep skillet or pot over medium heat. Add the garlic and cook for 30 seconds.
- Step 2. Stir in the crushed tomatoes, broth, oregano, and salt.
- Step 3. Add the dry pasta and bring to a gentle boil. Reduce the heat to medium-low.
- Step 4. Cook uncovered, stirring often, until the pasta is tender. Gluten-free pasta cooking times vary, so begin checking at the package minimum.
- Step 5. Reduce the heat to low. Stir in the cream and parmesan until smooth.
- Step 6. If the sauce is too thick, loosen it with a splash of hot water or broth. Serve immediately.
Notes
- Naturally gluten-free foods can still pick up gluten through shared equipment or packaged ingredients. If you are cooking for celiac disease or another medically necessary gluten-free diet, use certified or clearly labelled gluten-free products and avoid cross-contact in your kitchen.
- Stir more often than you would with wheat pasta. Gluten-free shapes sink and stick to the bottom of the pan.
- The sauce thickens as it stands, so pull it off the heat looser than you want it.
One-Pot Creamy Tomato Gluten-Free Pasta — Simple Table Recipes · https://simpletablerecipes.com/recipes/one-pot-creamy-tomato-gluten-free-pasta/
Ingredient Notes
- Gluten-free pasta
- Use a sturdy corn-and-rice blend. Pastas made from red lentil or chickpea break down in a simmering sauce and turn the whole pan grainy.
- Heavy cream
- Added at the end over low heat. Cream that boils in an acidic tomato sauce can split.
Equipment
- Large deep skillet or pot
- Wooden spoon
Substitutions
- Gluten-free pasta
- Corn and rice blends work best. Brown rice pasta is acceptable; legume pastas are not recommended in a one-pot method.
- Heavy cream
- Coconut milk for dairy free, or cream cheese for a thicker sauce.
Storage
Storing: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth, since the pasta keeps absorbing sauce.
Frequently Asked Questions
Can you cook gluten-free pasta in the sauce?
Yes, but it needs more attention than wheat pasta. Gluten-free shapes release more starch and sink more readily, so stir often and start checking at the package minimum time.
What gluten-free pasta holds up best?
Corn and rice blends. They keep their shape in a simmering sauce. Red lentil and chickpea pastas break down and turn the whole pan grainy.
Why did my gluten-free pasta turn mushy?
Overcooked, or the wrong type. Gluten-free pasta goes from firm to falling apart in a much shorter window than wheat pasta, so test early and often.
Is all pasta sauce gluten free?
Most jarred tomato sauces are, but not all — some use wheat starch as a thickener. Broth is the more common problem in this recipe, so check that too.
Why is my sauce gluey?
Gluten-free pasta releases more starch than wheat. If it thickens too far, loosen it with hot broth or water rather than letting it sit.
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