This one-pot Mediterranean pasta recipe is warm and cozy and the perfect dish for feeding the family on a cold winter’s day. Everything cooks in one pot and is ready in about 20 minutes flat. This post contains affiliate links. Please see my disclosures.
You’ve come to the right place if you’re on the hunt for a one-pot gluten-free pasta meal. This pasta recipe is loaded with onion and garlic flavors and is complemented with brined foods such as capers and kalamata olives.
It becomes creamy thanks to the starch from the pasta and the pearled fresh mozzarella that you add at the end.
This beautiful dish is ready in about 20 minutes. My entire family loves it – kids and adults!
Ingredients Needed
This one-pot Mediterranean pasta requires a few ingredients, which include some that you may need to add to your grocery list. You’ll need the following:
- 3 Tbsp avocado oil (or other vegetable oil)
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp oregano, dried
- 1/2 tsp red pepper flakes, dried
- 1/2 tsp kosher salt
- 10 ounces grape tomatoes
- 1/2 cup kalamata olives, pitted and sliced
- 2 tbsp capers (from a jar with brine)
- 3 cups brown rice pasta (10 ounces) – see below
- 1 can chickpeas, drained and rinsed
- 3 cups vegetable stock – or chicken stock if not vegetarian
- 1 12-ounce jar of roasted red peppers, sliced
- 2 handfuls spinach, fresh
- 8 ounces of pearled fresh mozzarella
Please note that I used Tinkyada brown rice elbow macaroni for this recipe. You could use another gluten-free pasta, although the results may vary. Measure about 10 ounces of the pasta, which is about 3 cups of elbow-sized macaroni.
How to Make this Warm Mediterranean Pasta Dish
Start by heating 3 tablespoons of oil over medium-high heat inside a 5-quart non-stick deep saute pan with a lid. Alternatively, you could use a large stockpot or Dutch oven.
Add the finely diced onions and cook until soft, about 2 minutes. Add the garlic, oregano, chili flakes, and salt—Cook for another 1 minute.
Add the grape tomatoes, olives, and capers and cook for 3 minutes or until the tomatoes soften.
Add the brown rice pasta, chickpeas, and stock, and bring the mixture to a boil (the stock should be bubbling). Once the mixture comes to a boil, add the sliced red peppers and cover the pot. Reduce the heat to a simmer (roiling boil).
The pasta will cook in about 6-8 minutes. Check the pasta and add more broth if needed. The pasta should be soft and slightly al dente.
Add two handfuls of spinach and mix until the spinach wilts. Add the pearled mozzarella and gently mix to incorporate. Allow the mozzarella to warm slightly, then turn off the heat and serve immediately.
This gorgeous dish will fuel your family with delicious Mediterranean flavors and a warm and cozy pasta meal.
FAQ and Substitutions
Cheese: This recipe needs cheese, but of course, if you’re dairy-free, you could omit the cheese. It’s a delicious recipe, even without it. You could also use feta cheese instead of pearled mozzarella. And if you can’t find pearled mozzarella cheese, you can use chunks of any fresh mozzarella.
Pasta: I used Tinkyada brown rice elbow macaroni for this recipe. You could use another gluten-free pasta, although the results vary by brand and shape. Measure 10 ounces of the pasta, which is about 3 cups of elbow-sized macaroni.
Vegetable Stock: If you don’t have vegetable stock, you can use chicken stock (if you’re not vegetarian) or water. You may want to add more seasoning or 1-2 boullion cubes for flavor if using water.
About the Pot: You want to use a large non-stick skillet pan, so there’s plenty of room for all the ingredients. I recommend this T-Fal 5.5-quart non-stick deep saute pan with a lid. Alternatively, you could use a large stockpot or Dutch oven.
More One-Pot Recipes
Try these tasty one-pot gluten-free recipes:
- Gluten-Free One-Pot Taco Pasta
- Hearty Slow Cooker Chicken Enchilada Soup
- Gluten-Free Turkey Meatballs and Spaghetti Squash (Slow Cooker)
- Slow Cooker Teriyaki Pineapple Chicken Bowls
One-Pot Mediterranean Pasta
Equipment
- 1 5.5 large non-stick deep pot with lid or large stock pot or Dutch oven
Ingredients
- 3 Tbsp avocado oil or other vegetable oil
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 1 tsp oregano dried
- 1/2 tsp red pepper flakes dried
- 1/2 tsp kosher salt
- 10 ounces grape tomatoes
- 1/2 cup kalamata olives pitted and sliced
- 2 tbsp capers from a jar with brine
- 3 cups brown rice pasta 10 ounces – see below
- 1 can chickpeas drained and rinsed
- 3 cups vegetable stock – or chicken stock if not vegetarian
- 12 ounce jar of roasted red peppers sliced
- 2 handfuls spinach fresh
- 8 ounces of pearled fresh mozzarella
Instructions
- Start by heating 3 tablespoons of oil over medium-high heat inside a 5-quart non-stick deep saute pan with a lid. Alternatively, you could use a large stockpot or Dutch oven.
- Add the finely diced onions and cook until soft, about 2 minutes. Add the garlic, oregano, chili flakes, and salt. Cook for another 1 minute.
- Add the grape tomatoes, olives, and capers and cook for 3 minutes or until the tomatoes soften.
- Add the brown rice pasta, chickpeas, and stock, and bring the mixture to a boil (the stock should be bubbling). Once the mixture comes to a boil, add the sliced red peppers and cover the pot. Reduce the heat to a simmer (roiling boil). The pasta will cook in about 6-8 minutes. Check the pasta and add more broth if needed. The pasta should be soft and slightly al dente.
- Add two handfuls of spinach and mix until the spinach wilts. Add the pearled mozzarella and gently mix to incorporate. Allow the mozzarella to warm slightly, then turn off the heat and serve immediately.
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