Summer’s Harvest: Farmers Market One-Pot Gluten-Free Pasta

We know just what to make for dinner tonight…this super easy and fresh pasta recipe!

This post is part of our restricted diet series from Beth of Tasty Yummies.

I am not even going to try to claim any bit of this whole one-pot pasta thing as my idea. If you have spent more than 5 minutes on Pinterest you will know that this phenomenon has swept the internet in the past few years and it’s definitely not going away. In fact, you can even read about the back story and learn where the trend originated.


But, just because I can’t have gluten and I prefer to avoid dairy, doesn’t mean I shouldn’t be able to partake. In fact, I took it all a step further after a trip to the farmers market, adding as many end-of-summer veggies as I could, because duh – veggies are the best!!

This hearty, creamy, one-pot pasta dish can be made in just about 20 minutes, from start to finish, with just one pot to clean. It’s gluten-free and naturally vegan, plus you can easily adapt it to what is most in-season and highlight your favorites! I love that without any dairy this pasta is creamy and rich. Of course, if you are a cheese-eater, go to town and top it with your favorite shredded cheese.


For my paleo and grain-free friends, you can head over to Tasty Yummies today where I am sharing a version of this one-pot pasta dish featuring zucchini pasta (aka zoodles).

Summer’s Harvest Farmers Market One-Pot Gluten-Free Pasta (vegan)
serves 6

  • 12 ounces organic brown-rice spaghetti-style pasta (gluten-free)
  • 1 pound cherry or grape heirloom tomatoes, halved or quartered
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 sprigs basil, plus additional, roughly torn for serving
  • 2-3 zucchini, thinly sliced and quartered
  • 2-3 large handfuls kale, roughly chopped or torn, stems removed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 red pepper flakes (optional)
  • 4 cups water
  • for topping: zest from 1 lemon

top with Parmesan or Romano cheese, shredded
sprinkle nutritional yeast on top for vegan cheesy flavor
opt for leeks or shallots instead of onion
try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc
if not dairy-free, add cream at the end for even more rich, creaminess
if you are a meat-eater, you can add also add sausage or pepperoni



Combine all of the ingredients in a large high-sided pan, a stock pot or Dutch oven. Cover and bring to a boil over a high heat. Reduce the heat, remove the lid and simmer uncovered for about 9-12 minutes, until the pasta is cooked through and the liquid reduced. While it’s bubbling away, be sure to stir often to keep it from sticking. The pasta will continue to absorb the liquid as it sits. Serve immediately topped with fresh basil, shredded cheese or nutritional yeast.

PLEASE NOTE: The amount of water called for in this recipe was calculated using brown rice spaghetti. If you use normal pasta or a different gluten-free pasta, please be aware that it may alter the amount of liquid required. It is best to start with a smaller amount and add more, as needed.


Follow Beth of Tasty Yummies on InstagramPinterest and Facebook and check out her website full of healthy recipes.


Leave a Reply

Your email address will not be published.