Gluten Free Creamy Tomato Pasta: dairy free too!
Well hello, Gluten Free Creamy Tomato Pasta… where have you been all my life?!? This dish is the perfect combo of silky and rich but fresh and full of flavour. It takes 5 mins to make and you only need a few basic ingredients. Perfect week night dinner.
Before I was diagnosed with coeliac disease & a dairy intolerance, when I fancied a big bowl of pasta I’d make either (1) Bolognese (2) Carbonara or (3) some kind of Creamy Tomato/Mascarpone sauce.
Post diagnosis, number 3 completely disappeared from my life… I guess that’s because I used to buy the little tubs of pre-made sauce in the supermarket that were now off the cards and I’d never have thought to make my own. 3 years later and the cravings just became too much… you know what that means in Jessica’s Kitchen… I had to make my own!!
WHY haven’t I been making this before?!? The sauce takes literally 5 mins, it’s absolutely delicious, uses basic ingredients, it’s cheap, there’s not much washing up and it satisfies all of those cravings and them some.
If, like me, pasta = Bolgonese or Carbonara, add this one to your repertoire. You won’t regret it!!!! It’s on my menu now EVERY week. Who am I kidding, I keep ignoring the weekly menu and making this. I’ve had it 3 times this week already.
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 in Waitrose, Ocado or on Amazon (affliate link). Its not cheap but I really think the price makes a massive difference when it comes to gluten free pasta.
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!
AND ITS GOOD COLD – I know, doesn’t sound believable with gluten free pasta, right?!
* 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!
Creamy Tomato Pasta: gluten and dairy free
- 2 portions of Gluten Free Pasta - I like Garofalo Penne for this recipe
- 1/2 onion
- 4 sundried tomatoes
- 10 cherry tomatoes
- 1/4 tsp paprika
- 1/8 tsp garlic granules
- 200 ml single/double/vegan cream
- Salt and pepper to taste
- Dash of oil - sunflower oil/frylight/whatever you normally use!
- Start cooking your pasta (tips in the blog post above) and whilst that’s cooking…
- Add the oil, diced onion, halved cherry tomatoes, garlic granules, paprika to a pan and fry until the onions are golden and the tomatoes have softened
- Optional: place into a blender and whizz until smooth >I prefer the base of this pasta sauce to be really smooth and creamy so I like to whizz it up at this stage but if you haven't got a blender/prefer it chunky, that will work fine too!
- Cut the sundried tomatoes into thin slices
- Place the sundried tomatoes into a frying pan with the onion/tomato/herb mix and warm through
- Add single/double cream and warm through
- Add your portions of cooked pasta, along with a dash of the water the pasta has been cooking in (approx 75-100ml) and stir through. >Adding the pasta water takes your sauce to another level! Don't miss this step!
- If your sauce is a little thin, let it simmer for a few minutes on a low heat until it reaches your desired consistency.
- Season with salt and pepper to taste.
This recipe is part of paid ad but as ALWAYS the views, pictures etc are my own.
Want some more pasta recipes? Here’s some of my faves: