Easy Linguine for Meatless Monday

A quick and easy recipe for gluten-free Meatless Monday linguine made in the time it takes to cook the best gluten-free pasta from Bionaturae!

gluten-free linguine with oil, ghee, pepper, Italian seasonings

Quick & Easy Linguine Perfect for Meatless Monday

This has been one of our go-to Meatless Monday dishes.  And to be honest, it is a quick back up if I ever mess up something I’m cooking or a recipe turns out to be un-savable.  

And it really only takes a few ingredients.  It’s a simple combo of Spaghetti Aglio e Olio and Cacio e Pepe.  Made with the best gluten-free pasta I’ve tried so far.  

I really love the texture and taste of this Bionaturae gluten-free pasta!  

It is made with organic rice flour, organic rice starch, organic potato starch, and organic soy flour.  The soy flour comes from non-GMO soybeans so we are keeping it clean.  

I try to always have Parmesan, bionaturae pasta, ghee, olive oil and spices on hand in the pantry.  

Recently I started adding the marinated artichoke hearts and loved the way it added a little acid and flavor to break up the richness of the pasta.  

And this organic olive oil from Trader Joe’s makes it so easy to add garlic flavor to a dish without having to peel and chop a clove of garlic.  

It’s just so simple.  Start boiling the salted water and add the pasta when ready.  Then cook until al dente.

Meanwhile, I prep the rest of the dish.  It contains ghee, olive oil, garlic flavored olive oil, Italian seasoning and crushed red pepper.  

I used to make this as a dip for fresh bread but I haven’t been baking a whole lot lately.  Anyway, it is great with the pasta, too!

Then when the pasta is done, drain and add the hot pasta to the oil and spices.  Toss until well coated.  

Then you can add whatever you want.  I like to add Parmesan cheese both grated and sliced.  And a handful of Cento marinated artichoke hearts.  

quick and easy recipe for gluten-free Meatless Monday linguine

Simple and delicious!  Quick and easy.  Clean eating comfort food for sure.  🙂  So here is the recipe!

Gluten-Free Meatless Monday Linguine

A simple pasta dish made with Bionaturae gluten-free linguine, oil, ghee, spices, Parmesan and marinated artichoke hearts for a quick and delicious Meatless Monday option.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients

  • 1 package Bionaturae gluten-free linguine
  • 1/4 cup organic extra virgin olive oil
  • 1/4 cup ghee
  • 1/2 tbsp organic garlic flavored olive oil
  • 1 tsp organic Italian seasoning
  • 1 tsp organic crushed red bell pepper
  • 1 cup marinated artichoke hearts
  • 1/4 cup freshly grated Parmesan cheese plus extra slices
  • salt & freshly ground black pepper

Instructions

  1. Boil salted water in a large pot.  Add the pasta and cook until al dente.  Check pasta for the texture you like but for us it takes about 8 minutes.  

  2. Meanwhile, add the oils, ghee and spices to a large bowl.   Or split between several smaller bowls.

  3. When pasta is done, drain and add the hot pasta to the oil and spices.  Toss until well coated.  Add the Parmesan cheese and artichoke hearts.  Toss again.  Then add salt & freshly ground black pepper to taste.  Serve immediately.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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