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gluten free red wine pasta on counter with scattered ingredients

Gluten-Free Red Wine Pasta

Melanie Lorick
Dry, fruity notes from a delicious red wine create a simple and delicious pasta recipe seasoned with a few simple ingredients. This dish is both elegant and easy to make in less than 30 minutes!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 325 kcal


  • Skillet
  • Large saucepan


  • 8 cups water
  • 8 ounces chickpea pasta linguine I use Banza brand
  • cups gluten-free red wine I use a dry wine, like Cabernet
  • 6 large cloves garlic minced
  • ½ large shallot minced
  • ¼ cup freshly-grated parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly-chopped parsley
  • 3 pinches kosher salt
  • 1 pinch freshly-ground black pepper
  • 1 pinch coarse sea salt for garnish


Chickpea Pasta

  • Bring 8 cups of water to a rolling boil. Add noodles and stir occasionally for about 5 minutes.
  • If the pasta water foams, add a drizzle of olive oil to the water and continue stirring. You can also turn the heat down just a bit.
    chickpea pasta in saucepan


  • While the chickpea pasta is cooking, add garlic, shallot, and 2 tablespoon olive oil to a nonstick skillet and sweat until the edges of the garlic and shallot start to darken.
    cast iron skillet with garlic and shallot
  • Add red wine and bring to a boil over medium heat.
  • Drain the pasta and add to the noodles to the red wine "sauce" in the skillet. Add kosher salt and pepper. Stir until the noodles are thoroughly coated and cook until al dente and the noodles adopt a purple hue.
    gluten free red wine pasta in a cast iron skillet
  • Stir in the last tablespoon of olive oil. When ready, garnish with Parmesan cheese flakes, chopped parsely, and coarse sea salt. Add additional garnish or pepper, if desired.


Chickpea pasta tends to cause the cooking water to foam. Use a large saucepan and stir continuously, adding a drizzle of olive oil to the water, if needed. 
I use a carrot peeler to create large Parmesan shavings as garnish. Use finely-grated Parmesan if that is all you have handy, or omit altogether. 
Use a good quality red wine, since this red wine pasta relies on just a few ingredients to create the flavor profile. 
Kosher salt is used within the dish for even distribution, but coarse sea salt makes a great garnish when serving. 
Add 1 tablespoon dried parsley instead of 2 tablespoon fresh, if you only have dried in your pantry. 


Serving: 2ozCalories: 325kcalCarbohydrates: 37gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 437mgPotassium: 124mgFiber: 8gSugar: 5g
Keyword chickpea pasta, gluten free, red wine
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