Gluten-Free Pasta, Sundried Tomato, Kale, Creamy,

Gluten-Free Creamy Kale and Sun-dried Tomato Pasta

This recipe is the perfect recipe when you need to whip up a meal in 15 minutes. It is comforting, creamy and fills your belly.  Even though it is a vegetarian pasta dish it has a nice balance of carbohydrates, fats, and protein. I also love the bold and tangy flavour that the sun-dried tomatoes provide to the dish.

For this recipe I used a gluten-free pasta from GoGo Quinoa that is a blend of amaranth and brown rice. I really enjoy this brand because their noodles taste great and hold their texture. Nothing worse than mushy noodles. By now, quinoa has become pretty popular, but not as many people have heard of amaranth. It is also an Aztec grain that is high in vitamins and minerals such as calcium, magnesium, iron and potassium. It is also a great source a protein, especially the amino acid lysine, which is typically low in most grains like wheat.

For some veg, I used some baby kale in this recipe. Kale is a great source of antioxidants particularly vitamin A and C. Kale is also a great source of calcium.  We often hear the word calcium and immediately think of dairy products, but there are so many other amazing sources of calcium like kale.

To get the creaminess, I used some cashew cheese. I often buy a block and freeze my cashew cheese and defrost pieces as I need it. That way when I want to throw it in a recipe like this, I always have some handy in the freezer. For this recipe I used a “brie” type cashew cheese to keep it mild.

Top it all off with some yummy sun-dried tomatoes to provide that perfect bold flavour and enjoy!

Gluten-Free Creamy Kale and Sun-dried Tomato Pasta

Gluten-Free Creamy Kale and Sun-dried Tomato Pasta


  • 1 1/2 cups of gluten-free pasta
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp of olive oil
  • 3 tbsp of ghee
  • 1/4 cup of sun-dried tomatoes, chopped
  • 1 1/2 cups of baby kale
  • 2-inch block of cashew cheese, add more or less to your liking
  • Salt and pepper to taste


  1. Bring water to a boil, season with salt and pour your pasta in. Cook until al dente.
  2. While your pasta is cooking, heat some olive oil on low-medium heat in a skillet. Once warm add in the onion and cook for five minutes until translucent.
  3. Add in the garlic and sun-dried tomatoes to the pan and cook for another 2 minutes.
  4. Add in 2 tbsp of ghee along with the cashew cheese. You can also choose to add in a splash of broth to add in some liquid.
  5. Drain the pasta and add it to the sauce with the last tbsp of butter and baby kale.
  6. Stir to combine and make sure all the butter and cashew cheese is melted. Taste the pasta and add more cashew cheese, salt and/or pepper to your liking.
  7. Serve warm!

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