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The majority of my diet is gluten and dairy-free. It makes me feel energetic, vibrant, healthy, and amazing, but at the same time, I am fortunate enough to have the flexibility to eat a slice of NY pizza when that special occasion presents itself (and you bet it does!). This is because I don’t have a true gluten or dairy allergy, but have found myself feeling much better if I avoid both.When I tell people about how I eat, they often think I’m depriving myself, but nothing could be further from that! I’ve been making this gluten and dairy-free baked pasta for myself and the boys for a while now. The first time I made it, they had no idea it was GF and DF and I’ve tweaked the recipe since then to make it even better. When I’m in the mood, I’ll often use Pecorino Romano cheese as well. This is made from sheep’s milk so even though it’s not vegan, it’s easier to digest for many people. I tend to do just fine with it and highly recommend it if you want some extra pizzaz in this bake. I thought I’d share this recipe on the blog today in case you’ve got that pasta craving going on (I know you feel me on this one!). Please let me know what you think of it if you decide to make it!

Print Recipe

Gluten & Dairy-free Pasta Bake

Ingredients

This recipe makes about 8 servings and is GF, DF (if using vegan cheese), and refined sugar free.

1 12 oz package of Jovial gluten free farfalle
28 oz can of whole, peeled San Marzano tomatoes **
16 oz Miyokos liquid plant-based mozzarella
1/2 cup of dairy-free milk of choice (I really like Elmhurst unsweetened milked cashews – only 2 ingredients!)
1 cup grated Violife vegan Parmesan OR (NOT dairy-free:) freshly grated Pecorino Romano cheese
2-3 Tbsp extra virgin olive oil
1 large white or yellow onion, diced
5-6 garlic cloves, minced
1 cup shredded carrots
2 cups zucchini, diced
Optional: 1 pack of organic chicken sausage, sliced into rounds – I like Bilinski’s spicy Italian with red pepper
2 Tbsp Italian seasoning – I like the Frontier brand
Himalayan pink salt or sea salt and pepper to taste
Avocado oil cooking spray

Process

  1. Slightly undercook your pasta. For Jovial gluten free farfalle, that means cooking it for about 7 minutes.
  2. Preheat your oven to 375 degrees F.
  3. While the pasta cooks, chop your onion, garlic, veggies, and slice your chicken sausage, if using. Are you blasting your favorite tunes while doing this?! Don’t miss out!
  4. Toss the tomatoes, vegan mozzarella, and dairy-free milk in a blender and blend away. Toss in either the vegan Parmesan or Pecorino Romano, if using. You don’t need to blend again.
  5. Heat a large skillet with the extra virgin olive oil in it. Add your onions and sauté until translucent. Add the Italian seasoning + salt and pepper.
  6. Add the garlic, carrots, and zucchini and cook for about 5 minutes.
  7. Finally, add your chicken sausage, if using, and cook for about 3 minutes. Turn off the heat.
  8. Get your baking dish ready! Spray a 9 x 13 oven-safe dish with avocado oil cooking spray.
  9. Are you ready for this magic?? You’re tossing ALL of these goodies, pasta, sauce, and veggie / sausage mixture together in your baking dish.
  10. Bake the whole thing uncovered at 375 degrees F for 30 minutes. You excited?
  11. Take it out after about 30 minutes, allow it to cool for a few, and enjoy!

** Although I try to avoid canned food items as much as I can (due to the plastic lining, which may contain BPA and the aluminum of the can itself, which can lead into your food), I still purchase some tomatoes, coconut milk, tuna / salmon, and sometimes beans in canned form. It’s not ideal, but I find that you can reduce your toxin risk by purchasing organic items, which usually don’t have the BPA in the lining. It’s not a perfect solution and I would avoid cans as much as possible. However, I’m just keeping it real because canned foods do come with a ton of convenience and I’m over here living that busy #momlife, so if you’re reading this, don’t stress yourselves out too much, mamas!

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