Gluten Free Vegetable Spaghetti Bowl

Gluten free and vegan spaghetti bowl! Loaded with fresh vegetables and spicy pasta sauce. Packed full of flavour, gluten free pasta has never tasted so incredible!

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4


  • 340g Barilla Gluten Free Spaghetti or San Remo Pulse Pasta for extra protein!

  • 400g can Barilla Arrabbiata Pasta Sauce

  • 1 Tbsp coconut oil

  • 1 red onion, peeled and chopped

  • 1 garlic clove, peeled and crushed

  • 2-3 spring onion stalks, chopped

  • 2 large celery stalks, chopped

  • Half a red capsicum, chopped

  • Half a yellow capsicum, chopped

  • 1 cup broccoli florets

  • Fresh parsley, roughly chopped

  • Fresh cherry tomatoes, cut in half


  1. Fill a large pot with filtered water half way, bring to the boil, when water is boiling, add spaghetti and stir until completely covered.

  2. Cook according to packet instructions. I cooked my spaghetti for 9 minutes.

  3. Once pasta is cooked, drain off and set aside.

  4. Meanwhile, in a large frypan, heat coconut oil on high.

  5. Add onion and garlic, sauté until translucent.

  6. To the pan, add spring onion, celery, capsicum and broccoli, cook for 10 minutes on medium-high or until vegetables are tender.

  7. Add pasta sauce to the pan and cook for a further 2 minutes until heated through.

  8. Stir though parsley and tomatoes.

  9. Toss pasta through sauce and vegetables for 2 minutes.

  10. Serve with extra tomatoes and a sprinkle of fresh parsley.


Store leftovers in an airtight container, refrigerated, for 3-4 days.