If you are looking for gluten-free pasta recipes that also include other healthy ingredients, here we give you the best ones step by step.
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Gluten-free pasta recipes allow you to enjoy the best flavors of pasta, taking care of your health. At Your Spanish Shop we offer you a wide variety of gluten-free pasta, with the confidence offered by leading brands.
What is gluten
Gluten is a complex protein present in some cereals, mainly wheat, but also in barley, rye and their derivatives. It is responsible for the elasticity of flour dough, acting as a glue that holds the food together and gives it that spongy texture so characteristic of bread and other baked products.
However, some people have an intolerance or sensitivity to gluten. Celiac disease is an autoimmune reaction to gluten that damages the small intestine. On the other hand, there are people who do not have celiac disease but experience similar symptoms when consuming gluten, known as non-celiac gluten sensitivity.
For these people, it is essential to follow a gluten-free diet; fortunately, there are currently numerous products and alternatives for those who must avoid it.
Gluten-free pasta recipes
Zucchini spaghetti with garlic and olive oil
Ingredients
2 large zucchini
2-3 cloves of garlic, minced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Grated Parmesan cheese (optional)
Red chili (optional)
Fresh basil or chopped parsley (for garnish)
Using a spiralizer, turn the zucchini into spaghetti. If you don´t have one, you can use a peeler to make thin strips.
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté until golden.
Add the zucchini spaghetti and sauté for 3-4 minutes or until al dente.
Season with salt, pepper, and red chili flakes, if desired.
Serve hot and decorate with basil or parsley and grated Parmesan cheese.
Gluten-free penne (macaroni) with tomato sauce and meatballs
Ingredients
250 g gluten-free penne
400 g minced meat (beef or chicken)
1 egg
2 tablespoons chopped parsley
Salt and pepper
1 tablespoon olive oil
400 g crushed tomato
1 chopped onion
2 cloves of garlic, minced
Mix the minced meat, egg, parsley, salt and pepper. Form meatballs the size of a walnut.
In a large skillet, heat the olive oil and brown the meatballs. Booking.
In the same pan, sauté the onion and garlic until transparent. Add the crushed tomato, salt and pepper, and cook over medium heat for about 10 minutes.
Add the meatballs to the sauce and cook for another 10 minutes.
Meanwhile, cook the gluten-free pasta according to package instructions.
Serve the pasta with the meatball sauce on top.
Gluten-free fettuccine with shrimp and spinach
Ingredients
250 g gluten-free fettuccine
300 g of clean and deveined shrimp
3 cloves garlic, finely chopped
2 tablespoons olive oil
200 g fresh spinach
100 ml of white wine (optional)
Salt and pepper to taste
Juice of half a lemon
Grated Parmesan cheese (optional)
Red chili (optional)
Cook gluten-free fettuccine following package directions until al dente. Drain and reserve.
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté until golden, about 1 minute.
Add the shrimp and cook until they change color and are almost done, about 2-3 minutes.
If you choose to use white wine, add it to the pan and let it reduce by half.
Add fresh spinach and sauté until tender.
Add the cooked fettuccine to the pan and mix well to coat it with the sauce.
Season with salt, pepper and lemon juice. Stir.
Serve hot. You can sprinkle with grated Parmesan cheese and red chili if you wish.
Gluten-free lasagna with ricotta and vegetables
Ingredients
12 sheets of gluten-free lasagna
1 tablespoon olive oil
1 chopped onion
2 cloves of garlic, minced
1 red pepper, chopped
1 zucchini, cut into thin slices
200 g fresh spinach
250g ricotta
1 egg
400 g tomato sauce
200 g grated mozzarella
Salt and pepper to taste
Oregano and basil to taste
Preheat the oven to 180°C (350°F).
In a large frying pan, heat the olive oil and sauté the onion, garlic, pepper and zucchini until tender. Add the spinach and cook until done. Season with salt and pepper.
In a bowl, combine the ricotta with the egg. Add salt, pepper, oregano and basil to taste.
In a baking dish, place a layer of tomato sauce. Then, place a layer of lasagna sheets. Spread a layer of the ricotta mixture and then a layer of the sautéed vegetables. Repeat the layers until you are done with the ingredients.
Cover the last layer of lasagna with tomato sauce and spread the grated mozzarella on top.
Cover the pan with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is golden brown.
Let rest for 10 minutes before serving.
If you need international shipments of gluten-free pasta, at Your Spanish Shop we offer you a wide selection of gluten-free products from top brands, and we also carry out international shipments.