Pasta has been a beloved weeknight dinner staple for all 28 years of my life, and that didn’t change when I was diagnosed with non-celiac gluten sensitivity in 2015. While gluten-free breads and beers can be a bit more tricky to source, there are tons of delicious and affordable gluten-free pastas out there.
“Gluten-free products aren’t always known for being the most nutritious, but gluten-free did have a positive impact on the pasta category,” says Rachel Begun, M.S., R.D.N., a culinary nutritionist and gluten-free lifestyle expert. “The use of whole grains and beans in gluten-free pastas changed what consumers come to expect from pasta.” That means you can find plenty of gluten-free pasta alternatives that actually taste good—and often contain more protein and fiber than whole wheat options.
There are a couple of things to look out for when you’re cooking gluten-free pasta. Some options have an unpleasant mushy texture, and others don’t retain their shape and fall apart during cooking (think: fusilli turning into sad worms, penne splitting apart). To avoid all that, make sure you cook using a rolling boil, and stir regularly to prevent the pieces from sticking together. I also find it helpful to use the cooking instruction time as a guideline rather than a rule, and I start tasting the pasta at least three minutes earlier than recommended to help prevent a mushy outcome.
Here are seven options that really do taste great, and hold up to all manners of sauces and storage.
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