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Gluten Free Spaghetti Hoops

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You don’t need to miss out!

To my knowledge, you STILL can’t buy gluten free spaghetti hoops in the supermarket… but not one to miss out, I’ve made my own!!

Good news – its super easy. (1) Blend some tinned tomatoes, herbs, and veg if you’re feeling fancy (2) Cook your pasta (3) Combine the two. Done!

What pasta should I use for my Gluten Free Spaghetti Hoops?

Garofalo Gluten Free Anellini. Garofalo is the best gluten free pasta brand in the whole entire world – big claim but its 1000% true.

Even my non-gluten- free boyfriend says you absolutely cannot tell the difference between “normal” pasta & this one. So much so, he’s even swapped to gluten free Garofalo himself. We’re a totally gluten free pasta household now… wahooo!! (The same cannot be said about “normal” bread…boo!)

Here’s a link to the exact pasta I’ve used to make my gluten free spaghetti hoops.

Want an alternative pasta shape?

Garofalo Gluten Free Spaghetti. Cook it as normal, chop into smaller bits and you’ve got yourself regular Spaghetti on toast.

Want to make my “grown up” version?

This is DELICIOUS with chopped up crispy bacon added to the mix. Also, if you squeeze the sausage out of their skins, add to a frying pan and cook so it breaks down into small parts then stir that through too!

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Gluten Free Spaghetti Hoops

Childhood fav, right?! Here's how to make it.
Course Breakfast, Main Course
Cuisine Italian
Keyword breakfast, gluten free pasta, spaghetti, spaghetti hoops
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 cans worth

Ingredients

Essential

  • 120 grams Anellini pasta mine was from Garofalo
  • 1 tin tomatoes
  • 1 carrot optional but yummy
  • 1 pepper optional but yummy
  • 1 stalk of celery optional but yummy
  • 3 tbsp milk/mylk any flavour. Sounds weird, just trust me haha!

Seasoning

  • 2 tsp paprika
  • 1 tsp mixed herbs/italian herbs/basil/oregano whichever you've got!
  • At least 3 tbsp Worcestershire sauce (to taste) Lee Perins is coeliac safe! If you need one without ANY barley (even at coeliac safe levels), you can find it in the gf aisle.
  • 3 tbsp tomato puree
  • Very generous sprinkle of salt & pepper

Instructions

  • Chop the veg into small cubes. Add to a frying pan.
  • Cook down until very soft (medium heat for about 10 mins). If the veg starts to stick to the pan, add a dash of oil or water.
  • Add the "seasoning" ingredients to the pan and leave to cook for further 2-3 mins.
  • Add the tinned tomatoes and boil until the sauce reduces by about half.
  • Whilst this is reducing, cook the pasta until it is JUST soft – takes approx 4-5 mins. Drain and set aside. 
    >KEEP the pasta water for now.
  • When the sauce is ready, blend until its a smooth consistency
    >Use a smoothie maker, soup blender, whatever you have! If you're putting into a smoothie maker that hasn't got a steam valve, leave to cool before blending otherwise the lid will get suctioned onto the pot!
  • Mix together the pasta & sauce. Stir in the milk/mylk if you're using it. Taste and add more salt and pepper if necessary.
    >Don't worry if it looks a little saucy to start (mine was like this picture to start with). Allow to cool for 5-10 mins and the pasta will absorb some of the liquid.
    >If the sauce is looking too thick, add some of that pasta water!
  • Eat!!!

Notes

If you’re saving your hoops until later, wait for them to cool and then transfer to a jar/tightly sealed container. Store in the fridge until you want them! Will keep for 3-5 days. 
They also freeze pretty well. When you want to defrost them, microwave place into a pan with about 1cm of water on a very very low heat. They will break up a little but they taste just as good! You could obviously just freeze the sauce and add the pasta as and when you fancy it if you’d rather 🙂 

Want some other Breakfast Ideas? 12 At Home Breakfasts will help! Or keep scrolling for the link to some more suggestions…

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