Gluten-Free Pasta with Creamy Sun-Dried Tomato Sauce

Single-pan roasted recipes are good for so many reasons — ease of preparation and cleanup, the healthy cooking method, versatility. This recipe is an ideal fit for paleo diets with its whole-food ingredients, healthy fats and minimal use of salt.


  • 8 oz Gluten-free pasta
  • 2 tbs Butter
  • 3 cloves Garlic, minced
  • 1 Shallot, diced
  • 4 Shitake mushrooms, sliced thin
  • 2 tbs Sun-dried tomatoes, roughly chopped
  • ¼ cup Broth
  • ¾ cup Milk
  • 2 cups Baby spinach, roughly chopped, large stems removed
  • ¼ cup Parsley, chopped (plus more for serving)
  • 1 tbs Thyme, freshly chopped
  • Fresh basil
  • Salt & pepper, to taste


  1. Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente — pasta will continue to cook in the sauce.
  2. While the pasta is cooking, melt the butter in a pan over medium heat. Add the garlic, shallot, salt and pepper and cook for 1 minute. Add the mushrooms and sun-dried tomatoes and cook for 3-5 minutes, or until the mushrooms have browned slightly.
  3. Add the broth and milk and bring to a boil. Lower heat and simmer for 3 minutes.
  4. Add the spinach, parsley and pasta to the sauce. Toss together with tongs for 2-3 minutes, or until the spinach is wilted, the sauce has thickened and the pasta has finished cooking.
  5. Taste and add more salt and pepper as needed.
  6. Serve immediately with more fresh parsley, thyme and basil.

Serves 4 | Prep Time 10-15 mins