Gluten-Free Veggie Pasta

This quick and easy Gluten-Free Veggie Pasta is a family favorite and perfect for busy evenings. This is also a great meal prep recipe that can be easily reheated or even eaten cold. Gluten-free with dairy-free options.

Gluten-Free Veggie Pasta
  • 6 cups water (to cook the pasta)
  • 1 8–ounce package gluten-free pasta(rotini, elbows, shells, spaghetti, or penne)
  • 1 teaspoon sea salt (for pasta water)
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 cup button mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 6 ounces marinated artichoke hearts, drained and coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 4 ounces vegan feta cheese or regular feta cheese, crumbled

 

 

  1. In a large stock pot, bring the water to a rolling boil. Carefully pour in the pasta and sea salt and cover the pot.
  2. Turn the heat to medium-low and simmer for 8-9 minutes, or according to the directions on the package.
  3. While the pasta is cooking, heat the oil over medium heat in a large skillet. Add the onion, garlic, mushrooms, tomatoes, and artichoke hearts, and cook for 3-4 minutes, or until the vegetables have softened. Turn off the heat and set the skillet aside while the pasta finishes cooking.
  4. When the pasta is done cooking, carefully drain it in a colander, reserving about ½ cup of the pasta water.
  5. Transfer the cooked pasta to a large serving bowl. Add the cooked vegetables and balsamic vinegar and toss with the pasta. Add a splash of the pasta water to help moisten the cooked pasta.
  6. Divide the pasta and vegetables between four serving bowls and top with feta cheese.
  7. Serve warm.
Courtesy of

Carrie Forrest, MPH

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