Gluten Free Pasta with Scallops and Mussels

There’s no need to worry being picky at an Italian restaurant to enjoy this classic Italian pasta dish–gluten-free. You can prepare it in minutes with the convenience of gluten-free pasta at, as well as frozen seafood that you may have delivered to your home. 

200 g Gluten Free Yellow Soy Bean Pasta (you can also pick  rice & corn, edamame pasta)
1/2 cup reserved pasta water
1 pack scallops (roe off)
1/2 pack mussels (shell off)
3/4 cup dry white wine
1/4 cup frozen chopped parsley
2-3 tbs garlic herb butter
4 cloves garlic, chopped
2-3 tbs. gluten-free flour (rice flour is an option)
2 tbs. olive oil
Salt and fresh ground pepper to taste
1.In a large pot, cook pasta until al dente or tender to the bite. Drain and set aside some pasta water.
2. Lightly dredge each scallop in a bowl full of gluten-free flour and season with a bit of salt and pepper. Shake off the excess. In a skillet over medium-high heat, add olive oil and half of the garlic herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes.
3. Add chopped garlic into the skillet and saute for 30-40 seconds – do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add mussels and cover for 3-4 minutes. Stir.
4. Add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Voila, a delightful pasta dish!

Gluten Free Smoked Salmon Spaghetti with Arugula

Gluten Free Pasta dishes are easy to make. All you need is gluten-free pasta–can be rice and corn pasta, edamame pasta. And hand picked ingredients that you know are gluten-free: avoiding ones with barley, wheat and rye and their sub forms. For instance, try this simple yet flavorful gluten-free dish for your next family lunch!


250 grams Smoked Salmon, chopped (now at 20% off!)
250 grams Spaghetti
2 tbsp olive oil
2 tbsp capers
2 tsp lemon rind
3 cloves of garlic, chopped
100 grams rocket arugula
Salt and pepper


Take out salmon slices from packaging and chop.

Cook pasta in a pot, according to package directions, until tender. Drain water and set the pasta aside. In the same pot, add olive oil and sauté the garlic until soft. Add in the pasta, salmon, capers, lemon rind, and rocket arugula.

Continue to cook under low heat for 2 to 3 minutes or until rocket arugula starts to wilt. Add salt and pepper to taste. Serve and enjoy!

Gluten Free Sweet Potato Spinach Recipe

Try this meat-free (and gluten-free!) main  for a filling, nutritious, and fiber-packed complete meal. It’s so full of flavor that you won’t be missing the meat. You can also use frozen spinach in place of the baby spinach.


4 teaspoons extra-virgin olive oil, divided
2 medium sized sweet potato, cut into 1/2-inch cubes
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
3-4 tomatoes, diced
1 bunch cilantro , chopped
1/2 teaspoon paprika
1 15-ounce can garbanzos beans (chickpeas), rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded firm tofu
2 teaspoons sherry vinegar
Salt and pepper to taste


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook stirring occasionally 8 to 10 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion , tomatoes and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in garbanzos, spinach , cilantro and broth; cook, stirring, until the garbanzos are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in tofu and vinegar. Sprinkle with paprika, if desired.