5 Delicious Gluten-free Pasta Options that Will Bowl You Over

By Marie-Antoinette Issa.

Going gluten-free doesn’t have to mean passing on a plate of penne or skipping out on a bowl of Mum’s signature spaghetti Bolognese!

The good news is whether you’re coeliac, gluten-sensitive or simply looking for wheat-free ways to indulge like an Italian (minus the bloat), there are now countless gluten-free pasta options available. Try these delicious gluten-free pasta alternatives - which are packed with nutrients, flavour and variety to ensure that everyone can enjoy this classic carb without compromise. 

Quinoa is a powerhouse grain, rich in protein, fibre and essential amino acids. As a base for gluten-free pasta, it holds its shape well and has a slightly nutty flavour that works beautifully with all kinds of sauces, from creamy Alfredo to light olive oil and garlic dressings.

One of quinoa pasta’s standout qualities is its high protein content, making it an excellent choice for anyone looking to increase their protein intake, especially those following a plant-based diet. It cooks quickly, so keep an eye on the pot to avoid overcooking, but once you’ve mastered it, quinoa pasta is a fantastic gluten-free alternative.

 

Brown rice pasta has a mild flavour and a texture that’s remarkably close to traditional wheat pasta, making it a popular gluten-free option. Made from wholegrain brown rice, it’s packed with fibre and has a satisfying chewiness that pairs perfectly with both hearty Bolognese and lighter veggie-based sauces.

Brown rice pasta is versatile and comes in a variety of shapes - from spaghetti and penne to fusilli and macaroni - while its subtle flavour also makes it a great base for experimenting with different herbs, spices and sauces. This alternative is an easy swap for those who are new to gluten-free eating but still crave a familiar pasta experience. 

If you’re craving a change from traditional pasta shapes, gluten-free potato gnocchi offers a soft, pillowy alternative. These Italian dumplings are made with mashed potatoes and gluten-free flour, creating a delicate, melt-in-your-mouth texture that works well with rich, creamy sauces or simple butter and sage.

 

Gluten-free potato gnocchi is incredibly satisfying and a wonderful comfort food option. Whether you toss them in pesto or coat them in a light tomato sauce, they’re sure to become a favourite for gluten-free and non-gluten-free eaters alike. Just be sure to follow the cooking instructions carefully to avoid ending up with soggy gnocchi.

Chickpea pasta is not only gluten-free but also high in protein and fibre, making it a great choice for those looking to balance their meals with plant-based nutrition. Made primarily from chickpea flour, this pasta has a slightly nutty flavour and a firmer texture than traditional wheat pasta.

It’s perfect for holding thicker, chunkier sauces like a vegetable-packed marinara or a robust meat sauce. Another bonus? Chickpea pasta is low on the glycaemic index, meaning it can help keep you full and energised for longer. It’s a great way to enjoy a hearty pasta dish without feeling weighed down.

 

For those who want a super-light and low-carb alternative to traditional pasta, zucchini noodles (or ‘zoodles’) are a fresh and fun option. Made by spiralising fresh zucchini into thin, noodle-like strands, zoodles are a great way to sneak more vegetables into your meals. They’re naturally gluten-free, low in calories and rich in vitamins A and C.

Zoodles work best with light sauces, such as a garlic and olive oil drizzle or a zesty lemon and basil pesto. Since zucchini noodles cook quickly, they’re perfect for a fast, weeknight meal when you want something healthy and easy. Just be sure not to overcook them, as they can get mushy if left in the pan too long.