Gluten-Free Red Wine Pasta
Ready to pop the cork off your favorite bottle of red vino and make an easy, elegant dish? This gluten-free red wine pasta is made from chickpea pasta and seasoned with delicious ingredients...like 6 cloves of garlic (or more, if you like 😉), fresh parsley, and extra virgin olive oil.
Plus, this recipe only calls for 1 1/2 cups of red wine (instead of many that need a bottle...or two), so you can sip AND cook without guilt. Or, save some for our popular - and healthy - red wine brownies.
If you follow a vegan diet, you can substitute with a vegan Parmesan garnish, or omit altogether. Healthy and flavorful never had more fun together.
Check out more about the gluten-free red wine pasta at: https://inspiredepicurean.com/gluten-free-red-wine-pasta/.
Cheers to your hearth, health, happiness!
Whip up enough for 4 people in less than 30 minutes! Speedy, delicious, and elegant makes this a trifecta!
Don’t allow the pasta to sit for more than 30 minutes in the skillet, if you are using a non-enameled cast iron due to the acidity in the wine.
Gluten-Free Red Wine Pasta
- 8 cups water
- 8 oz. chickpea pasta linguine (I use Banza brand)
- 1 1/2 cups gluten-free red wine (I use a dry wine, like Cabernet or Merlot)
- 6 large cloves garlic, minced
- 1/2 large shallot, minced (approx. 2 tbsp.)
- 1/4 cup freshly-grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly-chopped parsley
- 3 pinches kosher salt
- 1 pinch freshly-ground black pepper
- 1 pinch coarse sea salt for garnish
- Bring 8 cups of water to a rolling boil. Add noodles and stir occasionally for about 5 minutes.
- If the pasta water foams, add a drizzle of olive oil to the water and continue stirring. You can also turn the heat down just a bit.
- While the chickpea pasta is cooking, add garlic, shallot, and 2 tbsp olive oil to a nonstick skillet and sweat until the edges of the garlic and shallot start to darken.
- Add red wine and bring to a boil over medium heat.
- Drain the pasta and add to the noodles to the red wine "sauce" in the skillet. Add kosher salt and pepper. Stir until the noodles are thoroughly coated and cook until al dente and the noodles adopt a purple hue.
- Stir in the last tbsp of olive oil. When ready, garnish with Parmesan cheese flakes, chopped parsely, and coarse sea salt. Add additional garnish or pepper, if desired.
- Chickpea pasta tends to cause the cooking water to foam. Use a large saucepan and stir continuously, adding a drizzle of olive oil to the water, if needed.
- I use a carrot peeler to create large Parmesan shavings as garnish. Use finely-grated Parmesan if that is all you have handy, or omit altogether.
- Use a good quality red wine, since this red wine pasta relies on just a few ingredients to create the flavor profile.
- Kosher salt is used within the dish for even distribution, but coarse sea salt makes a great garnish when serving.
- Add 1 tbsp dried parsley instead of 2 tbsp fresh, if you only have dried in your pantry.