Gluten Free Nandos Pasta Recipe

14th May 2021
Blog post

My Gluten Free Nandos Pasta Recipe:

Who doesn’t love a cheeky Nandos? And Garofalo is my all time fave gluten free pasta.. so Nandos x Garofalo pasta has to be a winner, right?!

If I think Nandos, I think beautifully tender chicken, yummy peri-peri flavours, grilled halloumi, peas and chips. Replace with chips with pasta and taaa dahhh… you literally get all of my favourite things in one bowl!!!

The base of the sauce is made from cream (dairy free for me) and cherry tomatoes with a dash of Nando’s sauce. Nando’s sauce is quite strong so the cream takes off the edge perfectly, without losing any of that delish peri-peri flavour. The tomatoes and peas add freshness to the bowl and I don’t think I need to explain what the chicken and halloumi adds – just look…!!

Nandos Pasta Recipe

Which Pasta Brand Should I Buy?

I LOVE Garofalo.

Nothing compares if you ask me. It cooks perfect, there’s never any stickiness and I love their range of shapes. Available on Ocado or on Amazon (affliate link). Its not the cheapest around but I really think the price makes a massive difference when it comes to gluten free pasta.

So why is it better? Garofalo pasta is formed through a metal forming die which gives the pasta a rough surface that allows the sauce to stick- they’re one of few manufacturers that use this method for gluten free and I really think you can tell. Its also created in a separate factory from their regular pasta so we haven’t got to worry about cross contamination!

**Just to mention: I work with Garofalo on occasion but all the views, pictures, etc etc all my own… I’ll always be 100% honest with you guys 😉

* 5 Gluten Free Pasta Tips * to help you cook it perfectly!!

(1) Use DOUBLE the amount of water

Use double the amount you’d use for “normal” gluten free pasta. It makes the pasta less sticky/gloopy if you know what I mean?! I believe this works because gf pasta is starchier 

(2) Only add the pasta to the water once its *properly* boiling.

Its easy to get impatient and put it in when the water has jussttt started to simmer. Don’t!!!! haha

(3) Do the wiggle!!

As soon as your pasta is in the boiling water, reduce to a simmer and move the pasta around with a fork. Repeat this every couple of minutes to prevent it from sticking. Gluten free pasta is a clingy so-and-so.

(4) Don’t overcook it.

Over-cooked gluten free pasta tastes way worse than over-cooked “normal pasta”. Don’t test it by the time on the packet – eat it!

(5) Add a little of your pasta water to the sauce.

Literally take 2-3 tbsp of the water your pasta has cooked in and add it to your sauce – sounds weird, tastes delicious!

Gluten Free Nandos Pasta

Prep Time35 minutes
Servings: 2 people
Course: Main Course


  • 2 servings of your favourite gluten free Garofalo Pasta
  • 16 cherry tomatoes
  • 1 onion
  • ½ tsp garlic granules
  • 3-4 tbsp of Nandos medium sauce
  • 1 tbsp tomato puree
  • 200 ml dairy free soya single cream/200g soft cream cheese
  • 2 skin-on chicken thighs - or any alternative you’d prefer
  • 4 chunky slices of halloumi
  • Handful of peas
  • Handful of basil leaves
  • Dash of sunflower oil


  • Pre-heat your oven to 180oC
  • Place the chicken into an ovenproof dish, cover with 2-3tbsp of Nandos sauce and place into the oven for 30-35mins or until browning ontop.
  • With 15 mins left on the timer, bring a large pan of water to the boil. Add your pasta and reduce to simmer.
    >Have you read my Garofalo gluten free pasta cooking tips before? If not, click here!
  • Roughly chop your cherry tomatoes and onion into small chunks
  • Add the sunflower oil, tomatoes, onion and garlic granules to a pan. Bring to a medium temperature and leave for 5 mins to soften.
  • Reduce to a low temperature. Add the peas, cream/cream cheese, 1/2 tbsp of Nandos sauce and tomato puree to the pan and stir through until warm.
  • Taste. If you’d like it to be a little stronger, add more Nandos sauce
    >I recommend starting with ½ tbsp as its quite strong!
  • Remove the chicken from the oven.
  • Bring a griddle pan to a high temperate. Place your chicken onto the griddle pan for 30 seconds, skin side down. Remove and slice the chicken into chunky pieces.
    >During the 30 seconds, do not be tempted to move any of the pieces around in the pan – to get the beautiful blackened stripes, it needs to sit in one place!
    >If you haven’t got a griddle pan, use a frying pan (you just won’t get the lines but it’ll taste almost identical
  • Place the halloumi slices onto the griddle pan. Flip them over after 30 seconds and repeat.
    >Same as above, don't move it!
  • Drain the pasta… this sounds strange but do not drain it thoroughly. Tip the pasta and a little bit of the pasta water into the sauce. Stir together.
    >This takes the pasta sauce to another level!! If you need to thicken the sauce a little, just bring the pan back up to a medium temperature (with the pasta in it) and let it bubble away until thick again.
  • Plate up. Either stir the chicken and halloumi through the pasta or place ontop of the bowl if you prefer (like I have… yum!). A little sprinkle of pepper tastes great too.
Print Recipe

Want some more pasta recipes?

Here’s my favourites: 5 Gluten Free Pasta Tips & My 5 Favourite Recipes

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