Overhead of Gluten Free Rotini in a Tomato Cream Sauce

Gluten Free Rotini in a Tomato Cream Sauce

Gluten Free Rotini in a Tomato Cream Sauce
Course Main Course
Cuisine American, Italian
Keyword gluten free, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Veg Life Staff


  • Olive Oil
  • 1/2 medium Onion diced
  • 1 clove Garlic minced
  • 1/4 c White Wine
  • 16 oz Diced Tomatoes including liquids
  • 1 can Coconut Milk
  • 1 c Baby Spinach
  • Vegan Parmesan to taste
  • Salt to taste
  • Pepper to taste
  • 1 box MODERN TABLE Gluten Free Pasta I used ROTINI
  • Fresh Parsley for garnish


  • In a pan over medium high heat, add olive oil and diced onions. Saute until onions are both tender and slightly golden.
  • Add minced garlic, cooking for just 1 minute.
  • Add the white wine to deglaze the pan cooking until the alcohol burns off. If for some reason you didn't want to use wine, use vegetable broth instead.
  • Add the diced tomatoes and cover for about 10 minutes until the tomatoes start to thicken a bit.
  • Season with salt and pepper.
  • Add Coconut Milk. Alternately, you could use a dairy free milk or creamer. Cook (uncovered) until thickened.
  • Meanwhile, boil the MODERN TABLE Rotini until it's almost cooked. It will finish cooking in the sauce.
  • Add the pasta to the sauce, adding more salt (or pepper) if necessary.
  • Add the spinach to the pasta and sauce, stirring until just wilted.
  • OPTIONAL: Top with a vegan parmesan (be sure to check the label if you are gluten free).
  • Garnish with fresh parsley.