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.

a bowl of gluten-free pasta with feta

Simple and fresh, this gluten-free veggie pasta makes a filling and satisfying meal or side dish. It’s the perfect combination of comforting and healthy.

Salty feta, flavorful artichokes, meaty mushrooms, and sweet cherry tomatoes come together for a drool-worthy veggie pasta!

Why You Need This Recipe

  • It’s a delicious way to eat your veggies! If you’re looking for more ways to pack in heart-healthy vegetables, this recipe is perfect for you. You can also add in other fresh produce you have on hand, such as chopped sweet bell peppers or broccoli florets.
  • It makes delicious leftovers and even tastes good cold. I love delicious leftovers because you get a fantastic meal with absolutely no work.
  • It’s gluten free! Check out my guide to the best gluten-free pasta brands if you’re unsure which ones taste great.

Key Ingredients

Gluten-free pasta is the hearty base for this veggie pasta. You can use your favorite type of pasta and favorite brand. I used brown rice pasta.

Feta adds a creamy and salty finish that complements the sautéed veggies perfectly. My dairy-free and vegan friends can use a dairy-free feta option, or just leave it out.

Marinated artichoke hearts add an acidic bite which pairs well with the creaminess of the feta cheese.

Vegetables including cherry tomatoes, diced onion, button mushrooms, and artichoke hearts bulk up this pasta with tasty feel-good nutrients! Feel free to also add red onion if you like it.

ingredients for gluten free pasta with veggies

Recipe Steps

Step One

In a large pot bring the water to a boil. Carefully add the pasta and sea salt then cover with a lid.

Step Two

Turn down the heat to medium-low and cook for 8 to 9 minutes or follow the directions on the package.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

photo with process shots on how to make pasta with veggies

Step Three

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the vegetables and garlic and cook until they start to soften. Turn off the heat and set aside.

Step Four

Once the pasta is done, carefully drain the water reserving about 1/2 cup of the pasta water.

Step Five

Transfer the pasta to a large bowl and add the cooked vegetables and balsamic vinegar. Add a splash of the pasta water and stir together.

Step Six

Divide the pasta between four serving bowls and top with feta. Serve warm.

I hope your whole family loves this vegetarian gluten-free pasta dish.

Pasta with feta and tomatoes

Recipe Tips & Substitutions

  • Gluten-free pasta can be a little trickier to cook than regular pasta. If it’s overcooked it gets mushy which is why it’s always best to check for doneness a few minutes early rather than later. You want the pasta to be al dente, cooked but still a little firm.
  • Don’t let the pasta sit in a bowl by itself or it will stick together. Add the vegetables and reserved water as soon as the pasta is done cooking.
  • There are quite a few options for gluten-free pasta available including ones made from corn, beans, rice, lentils, and even buckwheat flour.
  • If you’re on a dairy-free diet, look for a dairy-free feta option in the refrigerator section of your local health food store. Or, just leave out the cheese in this recipe.

FAQs

What is gluten-free pasta made of?

It depends on the type of the pasta and brand you are purchasing. Gluten-free pasta can be made from brown rice, chickpeas, millet, buckwheat, corn, or beans. Each one has different ingredients and therefore nutritional value. Check the package’s ingredient list to know exactly what’s in the pasta.

Does gluten-free pasta take longer to cook?

Each type of gluten-free pasta will cook differently. Check the package instructions and be sure to check for doneness earlier than it says to. Overcooked gluten-free pasta has a tendency to become mushy and gummy.

Can I use regular pasta in this recipe?

If you don’t need to follow a gluten free diet you can substitute regular pasta for gluten-free pasta in this recipe.

two bowls of vegetarian pasta with parsley on top

Other Gluten-Free Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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gluten free veggie pasta

Gluten-Free Veggie Pasta


Description

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.


Ingredients

Units Scale
  • 6 cups water (to cook the pasta)
  • 1 8ounce 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

Instructions

  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.

Notes

  1. Gluten-free pasta can be a little trickier to cook than regular pasta. If it’s overcooked it gets mushy which is why it’s always best to check for doneness a few minutes early rather than later.
  2. Don’t let the pasta sit in a bowl by itself or it will stick together. Add the vegetables and reserved water as soon as the pasta is done cooking.
  3. Check out my guide to the best gluten-free pasta brands if you’re unsure which ones taste great.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American

Keywords: pasta with vegetables, clean eating pasta dish, gluten-free pasta dish

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