Shortcut Gluten Free Pasta with Meat Sauce

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This gluten free pasta dish is one of my go-to meals when I’m not in the mood to cook, and everyone in my house loves it. I use this often in my meal prep rotation because it’s easy to double the recipe, and we have half leftover for a quick lunch throughout the week.

I take a shortcut to make this by using a store bought marinara sauce, but you can also use homemade sauce if you have it. If I have homemade sauce in the freezer, I’ll just defrost it the night before I know I’m going to be whipping this together. I also like to cook a double batch of the meat sauce from this recipe and freeze half for later. It’s a great option to have on hand for when you need to cook something up quick.

I like to serve this with a side of gluten free garlic bread, some roasted veggies or a garden salad, and a generous helping of freshly shredded Just Like Parmesan from Violife. In these photos I’m using a gluten free baguette that I get from Whole Foods, which has become a staple for me. It bakes for 7 minutes, then you have a delicious gluten free loaf hot out of the oven. After it bakes I cut it in half, spread it with some Earth Balance buttery spread, then top with some minced garlic and fresh parsley. I broil that for a couple of minutes until it browns, and it is fantastic.

Also pictured here are my roasted brussels sprouts. I like mine well done, or in the opinion of some members of my household, “basically burnt”. You can roast them to your desired doneness, or use roasted broccoli, green beans, cauliflower, or any vegetable you prefer.

5 from 1 vote

Easy Weeknight Pasta – Gluten Free, Dairy Free

This is my go-to weeknight meal when we need something quick and I don't have the energy for much cooking. Make a double batch and you'll have leftovers for lunch!
Servings 6
Prep Time 10 mins
Cook Time 30 mins


  • 1 lb ground chicken beef, turkey, pork, or bison can be used
  • 1 onion peeled and diced
  • 1 green bell pepper diced
  • 50 oz marinara sauce
  • 12 oz gluten free pasta I used farfalle
  • 1 tbsp olive oil
  • parsley (optional) chopped, for garnish


  • Heat your olive oil in a large skillet over medium heat.
  • Add in your vegetables and meat. Break up the meat in to small, bite sized pieces. Stir occasionally and continue to cook until the meat is cooked through. This usually takes me about 7 minutes. Salt and pepper to taste.
  • Set the heat to low and stir in your marinara. Continue to simmer for about 20 minutes, covered. Be sure to stir it occasionally so the bottom doesn't burn. Taste for seasoning and add more salt and pepper if needed.
  • While the sauce is simmering, cook and drain your pasta according to the packaging directions.
  • Once the pasta is cooked and the sauce has simmered for about 20 minutes, add your drained pasta back to the cooking pot and carefully pour in your sauce. Fold your sauce in to the pasta gently so you don't break the pasta up in to pieces.
  • Garnish your pasta with some freshly chopped parsley or basil, and serve hot.
Calories: 392kcal
Course: Main Course
Cuisine: Italian


Calories: 392kcal | Carbohydrates: 57g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 898mg | Potassium: 1238mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1097IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 4mg
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