Description
Gluten free pasta doesn’t have to be mushy! This penne pasta with creamy tomato sauce is the ultimate in gluten free, dairy free comfort food.
Scale
Ingredients
- 3 tbsp olive oil (divided)
- 1/2 cup diced white onion
- 1 tsp minced garlic
- 10 oz gluten free pasta {See notes for the kinds that work best}
- 8 oz canned Italian stewed tomatoes (drained) * Diced or halves
- 1/4 cup paleo mayo
- 1 egg yolk
- 1/4 tsp each kosher salt and black pepper
- Optional 1/2 tsp crushed red pepper flakes
- Fresh basil and cracked pepper
optional add-ins
- diced chicken or chicken sausage.
- 1/4 cup diced bell pepper
Instructions
- In a small pan, sauté onions and garlic in 1 tbsp olive until fragrant, about 2 minutes. Once they are almost cooked, set aside.
- In a large pot, cook your gluten free pasta according to directions.
- Drain, rinse the pasta, and place pasta back into pot. Keep on low heat.
- Mix in the remaining 2 tbsp olive oil and mix well. Mix gently.
- In a separate bowl, whisk together the mayo and egg yolk. Add this mix to your pot with the pasta, coating until creamy. Gently mix in the sauteed onion/garlic.
- Toss the pasta with the tomatoes, kosher salt and pepper.,
- Stir gently over low to medium low heat until creamy and combined.
- If using a cooked protein, add it in here.
- Plate pasta into bowls. Garnish with fresh basil and cracked pepper.
Notes
Gluten Free Pasta Options
- Buckwheat Pasta options – penne or spirals
- For lentil penne pasta, check out chickapea pasta
Vegan Recipe Option
- If you are looking to make this vegan, just replace 1/4 cup mayo with my vegan cashew cream sauce and add 1 tbsp nutritional yeast. YUM!
- Category: main, dinner
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 353
- Sugar: 4.8g
- Sodium: 186mg
- Fat: 17.1g
- Saturated Fat: 2.7g
- Unsaturated Fat: 5.2g
- Trans Fat: 8.2g
- Carbohydrates: 42.2g
- Fiber: 3.7g
- Protein: 9.2g
- Cholesterol: 77mg
Keywords: gluten free pasta, gluten free pasta recipe, meatless, dairy free dinners
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