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We love zoodles, veggie noodles, shirataki, and kelp noodles as pasta substitutes, but sometimes you just want something a little closer to the original. Or the kids scoff at a meal made up entirely of vegetables. Whatever the reason, gluten-free pasta that’s made with chickpeas, lentils, or corn has a similar toothsome bite and neutral flavor as traditional pasta. Sauced luxuriously with our dairy-free pesto, this dish will make vegetarians and vegans feel welcome at the table. Serve with farm-fresh ricotta (or a vegan substitute) for those who wish to add creamy, soft decadence.


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