Gluten Free Pasta w/ Veggie Marinara Sauce

28 02
vegetarian gluten free pasta recipe

Recipe Details

Happy Sunday, guys! Coming at you with one of my favorite vegetarian meals that I make frequently for dinner. Luke and Ford scarf this down… and I do too! 🙂 I found a legit protein plant-based protein pasta that tastes delicious. It is from the brand Ancient Harvest and has only two ingredients: lentil and quinoa flour! It’s a great alternative if you want to eat more healthy.

I pair this pasta with a quick and easy veggie marinara sauce! I use onions, portobello mushrooms, zucchini and spinach however you could use whatever vegetables you have in your fridge! Leave off the parmesan cheese if you’d like this meal to be vegan!!

See below for the ingredient list and recipes steps. Enjoy!


1 box of Ancient Harvest Protein Pasta (green lentil penne)

1 jar of Thrive Market Organic Marinara Tomato Sauce

2 Tablespoons of olive oil

1 cup of diced yellow onion

2 chopped zucchinis

2 portobello mushrooms cleaned and diced

2 cups of packed spinach (2 large handfuls)

Salt & pepper

Shredded parmesan


[1] Sauté onions and olive oil in a medium skillet/pan until lightly brown – about 5 minutes.

[2] Boil water and cook pasta (follow directions on box).

[3] Add zucchini to the onions and cook for about 3 minutes.

[4] Add mushrooms to the veggie mixture and cook for another 5ish minutes – until vegetables are almost cooked (not mushy).

[5] Fold in spinach and continue cooking for about 2 minutes until it’s lightly wilted.

[6] Pour in marinara tomato sauce. Cook until sauce is heated back up.

[7] Strain pasta when it is done.

[8] Time to dish up! Place arugula in the bottom of a bowl (optional). Layer on pasta, vegetable marinara tomato sauce and sprinkle with shredded parmesan. Enjoy!

vegetarian gluten free pasta recipe

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