This gluten-free fire-roasted tomato and artichoke pasta is packed full of flavor and perfect for a quick, easy weeknight meal! Just make the sauce using a few simple ingredients, combine the sauce with cooked pasta, and serve.
You can also top it with some grated parmesan cheese and shaved Parmigiano Reggiano cheese to add an additional salty rich flavor. If you don't consume dairy, then using nutritional yeast would be an excellent substitution.
Which Type of Gluten-Free Pasta Is Best?
There are many gluten-free pasta options, so feel free to pick your favorite type and shape that makes you happy! I have used rice-based pasta, red lentil pasta, and even chickpea pasta, and they all work well. Rice-based pasta tends to be softer in texture while red lentil and chickpea pastas have a firmer texture and are good choices if you prefer al denté.
Fusilli, penne, bow tie, and spaghetti-style shapes are all a good match for the homemade pasta sauce in this recipe. My all-time favorite is fusilli (or rotini) as it tends to pick up more sauce in each bite!
If you are trying to avoid glucose spikes that come with eating pasta, then I would go with something other than brown rice or other grain-based pasta. Pasta made with lentil or chickpea flour are lower on the glycemic index. They are also higher in protein and dietary fiber.
Tip: You can further reduce glucose spikes significantly with a simple scientifically-proven hack I learned from a book called The Glucose Revolution, by Jessie Inchauspé. Simply mix 1 tablespoon of apple cider vinegar with a tall glass of water and drink it no more than 20 minutes before your meal! Be sure to use a straw as the acidic nature of vinegar can erode your tooth enamel.
Alternatively, you can eat a mixed green salad ahead of your pasta meal. Just make sure you aren't using a salad dressing that contains sugar.
Ingredients
- Onion - any type of onion will work. White onions have the strongest flavor, yellow onions are more mellow, and red onions add a touch of sweetness. I typically prefer to use a small yellow onion.
- Diced fire-roasted tomatoes (canned) - Trader Joe's carries an organic version. If you are avoiding lectins, you can use Testa's Tomato Basil Pasta Sauce instead.
- Fresh baby spinach
- Artichoke hearts (canned) - choose the kind that is packed in water. The ones packed in vegetable oil are harmful to your health as they are highly processed and cause cellular damage.
- Olive oil - use extra-virgin for the best flavor and organic cold-pressed for health benefits. The California Olive Ranch brand is good quality.
- Spices (basil, oregano, and ground tumeric) - use a high-quality brand for your spices, such as Frontier Co-Op for more potent health benefits.
- Kosher salt - any kind of salt works in this recipe. I typically use kosher salt for most purposes in my cooking.
- Fresh ground peppercorn - fresh-ground peppercorn is always more flavorful than regular black pepper.
- Grated parmesan cheese - European brands are often made of raw cow's milk, which is healthier.
- Shaved Parmigiano Reggiano cheese - this is the authentic Italian version of parmesan cheese. It has a sharper and somewhat nutty/fruity flavor.
- Gluten-free pasta - I have tested this recipe using brown rice, red lentil, and chickpea flour pasta and they all work well.
Instructions
Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions. Drain and add 2 tablespoons of olive oil to prevent sticking.
While the pasta is cooking, chop the onion and drained artichokes. Be sure to squeeze out any excess liquid from the artichokes before chopping.
Heat 1 tablespoon of olive oil in a large saucepan on medium-high heat. Sauté the onions until softened, about 3 minutes.
Lower the heat to medium. Add the chopped artichokes, oregano, turmeric, salt, and fresh ground peppercorns. Fold the ingredients together until well combined.
Add the diced fire-roasted tomatoes and stir to combine. Simmer for about 10 minutes on medium heat. Add the chopped spinach and combine, stirring occasionally until the spinach has wilted, about 5 minutes.
Combine the pasta sauce with the cooked pasta and stir in the parmesan cheese.
Divide pasta into individual bowls, top with shaved Parmigiano Reggiano cheese and serve immediately.
Substitutions
- Dairy-free option - If you don't consumer dairy, then skip the cheeses and sprinkle with nutritional yeast instead.
- Dark leafy greens - if you prefer not to use baby spinach, fresh basil leaves are also an excellent option. Any type of dark leafy greens will work.
Variations
- Make it spicy - add a teaspoon or more of red pepper flakes.
- Ways to add more flavor:
- If you love garlic, mince a few large garlic cloves (about 3) and sauté them at the same time as the onions. Garlic is one of my favorite ingredients, but I exclude it on weeknights to be kind to my co-workers the next day!
- If you like olives, add some pitted Kalamata olives into the sauce or as a topping.
- Add some chopped sun-dried tomatoes.
- Add some protein - Adding some cooked cubed chicken breast or cooked ground Italian sausage is a great way to balance out the vegetables.
Storage
This pasta dish or the sauce itself can be stored in an airtight container for 3-5 days in the refrigerator.
Recipe
Fire Roasted Tomato and Artichoke Pasta
INGREDIENTS
Prep
- 1 small yellow onion or white onion, diced
- 28 ounces canned diced and fire-roasted tomatoes Trader Joe's carries an organic version
- 2 cups baby spinach packed, chopped
- 15 ounces canned artichoke hearts packed in water drained, chopped
Measure
- 3 tablespoon extra virgin olive oil
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoon ground tumeric
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces red lentil pasta chickpea or brown rice pasta also works
- ½ cup grated parmesan cheese
- ½ cup shaved Parmigiano Reggiano cheese
INSTRUCTIONS
- Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions. Drain and add 2 tablespoons of olive oil to prevent sticking (see note).
- Meanwhile, chop the onion and drained artichokes.
- Heat 1 tablespoon of olive oil in a large saucepan on medium-high heat. Sauté the onions until softened, about 3 minutes.
- Lower the heat to medium. Add the chopped artichokes, basil, oregano, turmeric, salt, and black pepper. Fold the ingredients together until well combined.
- Add the fire-roasted tomato sauce and stir to combine. Simmer for about 10 minutes on medium heat.
- Add the spinach and combine, stirring occasionally until the spinach has wilted, about 5 minutes.
- Combine the pasta sauce with the cooked pasta and stir in the parmesan cheese.
- Divide pasta into individual bowls, top shaved Parmigiano Reggiano cheese and serve immediately.
NOTES
- If the pasta sauce is ready before the pasta is cooked, you do not need to add olive oil to the pasta to prevent sticking. Instead, combine the pasta sauce with the cooked pasta immediately.
- Dairy-free option - If you don't consume dairy, then skip the cheeses and sprinkle with nutritional yeast instead.
- Dark leafy greens - if you prefer not to use baby spinach, fresh basil leaves are also an excellent option. Any type of dark leafy greens will work.
- Make it spicy - add a teaspoon or more of red pepper flakes.
- Ways to add more flavor:
- If you love garlic, mince a few large garlic cloves (about 3) and sauté them at the same time as the onions.
- If you like olives, add some pitted Kalamata olives into the sauce or as a topping.
- Add some chopped sun-dried tomatoes.
- Add some protein - Adding some cooked cubed chicken breast or cooked ground Italian sausage is a great way to balance out the vegetables.
Leave a Comment