Gluten-Free Creamy Tomato Pasta

Gluten-Free Creamy Tomato Pasta

This recipe for Gluten-Free Creamy Tomato Pasta uses chickpea pasta, but you can use any gluten-free pasta of your choosing. For the creamy tomato sauce, we offer you two sauce recipes, one that’s vegan and one that is for dairy lovers.


Serves: 4 Time: 35-40 minutes

Gluten-Free Creamy Tomato Pasta

  • 1 Box Banza Chickpea Spaghetti Pasta or other gluten-free pasta
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 small zucchini, julienned
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp salt & black pepper
  • Olive oil

For a vegan sauce:

  • 16 oz. canned tomato sauce
  • 3 Tbs nutritional yeast
  • 2 Tbs vegan mayo

For a dairy sauce:

  • 16 oz. canned tomato sauce
  • 1/2 cup heavy cream
  • 1/2 Tbs parmesan cheese


  1. In a pot, begin boiling water for your pasta. Cook the pasta for the duration instructed on the box.
  2. Meanwhile, prepare your vegetables and sauce ingredients.
  3. In a skillet, heat a splash of olive oil on high heat.
  4. Once hot, cook the onion, garlic, bell pepper, and zucchini. Cook until the onions are translucent and vegetables are tender.
  5. Add in the seasoning to the vegetables.
  6. Then, add the sauce ingredients (vegan or dairy) to the skillet with vegetables. Stir in well.
  7. Reduce heat to low, cover the skillet and simmer for 10-12 minutes.
  8. When your pasta has cooked, drain the water.
  9. Serve pasta with sauce, top with a sprinkle of nutritional yeast or parmesan and enjoy!

Nutrition Information

Nutrition Disclaimer

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