Quick Gluten Free Veggie Pasta

As a student you have to have your “go-to” quick meals. This quick and easy pasta is one of my go-tos because I usually have all of the ingredients on-hand and it is incredibly quick to make. I can literally whip this up in ten minutes flat.

I love that it contains protein, vegetable carb and healthy fats all in one bowl because that makes for less dishes! Even when I am running out the door to work after my yoga sculpt class I can make this and toss it in a pyrex container and take it with me and it is the only thing I need for a full meal.

What’s in it?

  • Banza chickpea pasta. I love this stuff. I switched to gluten free chickpea pasta about a year ago and I don’t think I’ll ever go back. It cooks so quick, the texture is essentially the same compared to regular pasta, and it is a great source of plant protein.
  • Diced up turkey bacon. If you read my post: 5 foods that are ALWAYS in my fridge, you know that I always keep some cooked turkey bacon in a Stasher bag in my fridge. I am even known to start cooking it up at 11:00pm. LOL. I use it on its own for a snack, as a side to my breakfast, or in dishes like this for a quick protein source. Not to mention it goes great with the tomato sauce in this recipe.
  • Sliced mushrooms, onions, and baby spinach. I try to pack all the veggies I can into this dish and I usually have these three already prepared in my fridge so in they go!
  • Pasta sauce. Any kind works. I typically choose organic if it isn’t ungodly expensive. If you choose a conventional brand of pasta sauce look for added sugar! Many brands add sugar to make their sauces taste better. You don’t need that in your life. Look for ones that contain spices like garlic, basil, and oregano and they will be just as flavorful without raising your blood sugar. Organic tomato sauces can contain added sugar too, but from what I’ve seen its not as often. They must know that their customers are label savvy.


  • 1 serving Banza Chickpea pasta (GF)
  • 2 sliced cooked turkey bacon
  • About 1/4 each of: diced onions, sliced mushrooms
  • 1/2 tsp minced garlic
  • 1 large handful baby spinach
  • About 1/2 cup pasta sauce
  • 1 tbsp olive oil


  • Cook pasta according to package directions.
  • Meanwhile, in another small pan, sautee mushrooms and onions in olive oil. Once onions are translucent, add spinach, garlic, and bacon. Sautee until spinach is wilted. Add pasta sauce and heat through.
  • Drain pasta and top with sauce. Stir and enjoy!

This recipe is inspired by my roommate Bridget Erickson, fellow food lover, amazing cook and friend. Thanks for inspiring me.




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