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    Home » Recipes » Gluten-Free

    June 17, 2021 Fall

    Dairy-Free Margherita Pasta

    Jump to Recipe - Print Recipe

    This post may contain affiliate links. See my disclosure for more info.

    This fresh Margherita pasta comes together quickly. It's full of juicy tomatoes, fresh basil, and a couple more simple ingredients to yield the most flavorful summertime dish. Plus, it's dairy-free, vegan, and can easily be made gluten-free.

    Margherita pizza is great and all, but have you ever had Margherita pasta?

    There's not much that compares to ripe, juicy summer tomatoes, fresh basil, and mozzarella. Add these ingredients to a bowl of spaghetti drizzled with olive oil and a hint of balsamic and you've just created magic.

    It's fresh and light yet comforting, and it's a great reminder that less is often more when it comes to food. Especially when you cook with seasonal produce.

    It doesn't take much effort to create loads of flavor. Just a few simple ingredient pairings and light seasoning, and you're well on your way to an incredible dish.

    Ingredients

    • spaghetti - regular or gluten-free depending on your needs
    • pasta sauce - any you like
    • fresh basil
    • mozzarella - (for dairy-free, I highly recommend making my vegan mozzarella cheese ahead of time)
    • juicy ripe tomatoes - cherry, grape, heirloom, etc.
    • extra virgin olive oil
    • balsamic vinegar (optional, but recommended)
    • flakey salt

    How to Make Margherita Pasta

    Cook

    Cook your spaghetti according to the package's directions. Set aside a couple of tablespoons of the cooked pasta water and drain the noodles.

    Assemble

    Add the drained noodles back in the pot along with a couple tablespoons of the pasta sauce. Toss together until lightly coated. If your sauce is too thick, you can add a little of the saved pasta water, mix, and add to your serving bowls.

    Season

    Freely top each bowl of pasta with pieces of fresh mozzarella, sliced fresh tomatoes, and torn basil leaves. Drizzle extra virgin olive oil over the top and add a splash of balsamic vinegar. Season with flakey salt, and enjoy!

    Helpful Tips & Notes

    Don't forget to salt your pasta water

    It helps infuse flavor into your pasta instead of just sitting on top of it.

    Not Too Saucy

    You want just enough pasta sauce to coat the noodles so they aren’t dry, but it shouldn’t be saucy. How much you add will depend on how much pasta you cook, so just eyeball it and start small with a couple of tablespoons and add more as needed.

    Use your hands

    When it comes time to add the basil and mozzarella, use your hands to tear them both. Sometimes using a knife can bruise the basil causing it to blacken. Using your hands will also give it that more rustic look.

    I prefer to break the cheese up with my hands as well. This helps to better disperse it throughout the pasta.

    Save Some Pasta Water

    The pasta water is full of starchy goodness that you can use to thin out the pasta sauce if you need a more cohesive sauce. Use about a tablespoon or two at most.

    Just a splash of vinegar

    Although this is totally optional, I recommend using just a splash of high-quality balsamic vinegar. This helps to really enhance the flavors.

    No Measurements Needed

    There are no measurements because it's all based on taste and how much pasta you're using. Plus it's more fun to cook this way. One pound of pasta serves 4 large-sized servings, so cook accordingly.

    More Italian Recipes

    • Healthy Italian Pasta Salad
    • The Best Gluten-Free Chicken Parmesan
    • 'Ricotta' Stuffed Shells
    bowl of Margherita pasta
    Print Recipe Pin Recipe
    5 from 2 votes

    Margherita Pasta (Dairy-Free)

    This fresh Margherita pasta comes together quickly. It's full of juicy tomatoes, fresh basil, and a couple more simple ingredients to yield the most flavor summer time dish. Plus, it's dairy-free, vegan, and can easily be made gluten-free.
    Prep Time5 mins
    Cook Time10 mins
    Author: Lindsey Jenkins

    Ingredients

    • ¼-1 pound spaghetti noodles see notes above
    • pasta sauce
    • fresh basil leaves, torn
    • vegan mozzarella, broken into pieces or regular
    • tomatoes, cut into small pieces cherry, grape, heirloom, etc.
    • extra virgin olive oil, drizzle
    • balsamic vinegar, splash

    Instructions

    • Cook your spaghetti according to the package's directions. Set aside a couple tablespoons of the cooked pasta water and drain the noodles.
    • Add the drained noodles back in the pot along with a couple tablespoons of the pasta sauce. Toss together until lightly coated. If your sauce is too thick, you can add a little of the saved pasta water, mix, and add to your serving bowls.
    • Freely top each bowl of pasta with pieces of fresh mozzarella, sliced fresh tomatoes, and torn basil leaves. Drizzle a little extra virgin olive oil on top and add a splash of balsamic vinegar.
    • Season with flakey salt, and enjoy!

    More Gluten-Free Recipes

    • Almond Ricotta
    • A spoonful of homemade granola oat butter on top of a jar.
      Granola Butter (Nut-Free, Oat Spread)
    • A bowl of homemade spicy honey mustard.
      Spicy Honey Mustard
    • A platter of roasted carrots and dates with chopped pistachios.
      Roasted Carrots and Dates With Pistachios

    Reader Interactions

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      Recipe Rating




    1. Brooky Sherwood says

      July 30, 2021 at 9:01 pm

      This pasta dish was as stellar as it was simple. Delicious and satisfying and so easy and enjoyable to make tomatoes and basil are overflowing from my garden right now, I used dairy mozzarella and a sprinkling of Parmesan on each plate. Will be making this frequently throughout August. Thanks Lindsey!!

      Reply
      • Lindsey says

        August 03, 2021 at 10:46 am

        I'm so glad you loved it as much as we do!

        Reply

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    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

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