Date: 17 Feb 2015 Author: Jacqui Categories: Food, Main Dishes, Pastas 0


Perfect comfort food! Nothing better than a deliciously cheesy baked pasta! You can opt for a milder blue cheese, like the Dolcelatte which is also known as the Gorgonzola Dolce if you find other Blue Cheese too strong. But it is this type of cheese that makes a difference in this dish!


(2-3 servings)

  • 320g Gluten Free Tortiglioni
  • Olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 3 Zucchini
  • 1/2 cup white wine
  • 1 tsp Gluten Free Vegetable Stock Powder
  • 200g Smoked Pancetta
  • 150g Gorgonzola or any other blue veined cheese (check label to ensure it is gluten free)
  • 1/4 cup grated Parmesan Cheese
  • 250ml fresh cream
  • Salt & Pepper
  • Dash of Nutmeg
  • Flaked Almonds


Grate the zucchini coarsely. Set aside.

Heat a little olive oil in a pan and sauté the onion until translucent. Add the pancetta, followed by the minced garlic and cook for a further few minutes.  Pour in the white wine and the gluten free stock powder and cook for another minute.  Pour in the fresh cream and the chopped Gorgonzola,  cooking until the cheese melts.  Add the grated zucchini, combining it with the sauce and then add the Parmesan, a dash of nutmeg and season with salt and pepper.  Take off the heat and set aside.

Boil the pasta but leave very firm. Drain and add the pasta to the Gorgonzola and zucchini sauce. Combine gently as gluten free pasta breaks easily. Pour this into a greased oven proof dish and sprinkle the top with more freshly grated Parmesan and some flaked almonds.

Bake in a preheated oven at 150 C until the top starts browning.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Translate »