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Gluten-free Friday: Quinoa pasta with creamy vegetable sauce

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Time to twirl dinner!

Not too rich or saucy, quinoa pasta with creamy vegetable sauce hits the spot on a gluten-free Friday!
Quinoa pasta with creamy vegetable sauce
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Mix up your favorite marinara sauce with ricotta cheese, add some vegetables and you have the makings of a great dinner! If you haven't tried quinoa pasta, give it a go! It's a nice alternative to regular pasta that is off-limits to those with a gluten intolerance or allergy.

Quinoa pasta is high in protein and iron, which is a nice benefit. It comes in several different shapes, but we used spaghetti style for this recipe. For a final touch, we popped this pasta dish in the oven to heat it through evenly.

Quinoa pasta with creamy vegetable sauce recipe

Serves 6-8

Ingredients:

  • 8 ounces quinoa pasta (spaghetti style), cooked according to package directions
  • 1 cup sliced zucchini rounds, cut in half
  • 1 cup sliced mushrooms
  • 1/2 cup diced red pepper
  • 1/4 cup diced onion
  • 1 garlic clove, minced
  • 1/2 cup ricotta cheese
  • 12 ounces prepared marinara sauce
  • 1-1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • Nonstick cooking spray

Directions:

  1. Preheat your oven to 350 degrees F. Lightly spray a 2-quart casserole dish with nonstick cooking spray. Cook the pasta according to package directions.
  2. While the pasta is cooking, add the olive oil to a large saute pan and, when it's hot, add the onion. Cook for a few minutes, then add the red pepper, mushrooms, zucchini and garlic. Season with salt and pepper and cook for 2-3 minutes, then remove from the heat.
  3. In a medium-sized bowl, combine the marinara sauce with the ricotta and mix well. Add the red pepper flakes and mix again.
  4. Add the marinara sauce mixture to the vegetable mixture and combine.
  5. When the pasta is cooked, drain it and add it to the sauce mixture. Mix well so the pasta is coated with the sauce.
  6. Add the pasta to the casserole dish and bake for about 15 minutes or until the pasta is heated through.
  7. Serve warm.

Twirl up this tasty dish!

More Gluten-free recipes

Green chili and cheese cornbread
Asian-style noodles and shrimp
Onion soup with herbed crouton

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