Gluten Free Pasta + Meatballs

I’ve recently been put on a Gluten Free diet, which for me is terrifying because let’s face it, gluten is my life. But when I saw San Remo’s Pulse Pasta online, I thought I would give it a crack (I am forever searching for food that doesn’t taste like cardboard).

This pasta is actually really delicious, has a good consistency and tastes fab with some pork and veal meatballs. I whipped this up mid week as it was quick and easy to make and even froze the leftovers. This recipe can be modified as you please, I just used a tomato base as it’s what we had in. YAY for Gluten Free pasta that tastes good!


  • 2/3rds of a box of San Remo Spiral Pulse Pasta made from Chickpeas
  • 1 jar pasta sauce (I used Barilla Bolognese sauce)
  • 1 can of tinned tomatoes
  • Handful of fresh basil leaves
  • Parmesan cheese


  • 500grams pork and veal mince
  • Heaped teaspoon of crushed garlic
  • Mixed herbs
  • Salt and pepper
  • Gluten free breadcrumbs (if required)
  • 1 egg


Preheat a large frypan with a good dose of olive oil.

Mix the mince, garlic, egg, mixed herbs and salt and pepper thoroughly in a mixing bowl. If needed, add some breadcrumbs to the mince to make it stick. Form balls with the mince and place into the pan on a medium heat.

Constantly turn the meatballs so they are evenly cooked (my meatballs turned into ‘meatsquares’ rather than balls, but they still tasted delish).

Once browned, add the jar of pasta sauce and tinned tomatoes. Give the sauce and meatballs a stir, and let it all simmer for approximately 20 minutes (or a little longer, I just let it thicken it up and stirred it often).

Whilst the meatballs are cooking, cook the pasta according to the directions on the pack.

Once the pasta is cooked, drain and add to the meatballs and sauce. Stir well.

Serve with fresh basil leaves and some parmesan cheese and devour.

Written by Jess

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