Small Farm Big Life logo
menu icon
subscribe
search icon

Gluten Free Blueberry Oat Muffins

These easy gluten free blueberry oat muffins make an amazing breakfast or snack. This healthy recipe includes oatmeal, frozen blueberries, applesauce and almond flour. These dense muffins are great for those new to gluten free baking too!

a gluten free blueberry oat muffin broken in half on a white plate next to a bottle of milk and a small plate with a pat of butter

Blueberry muffins are one of my favorite portable snacks. They are perfect for breakfast when I need to get out of the house in a hurry. I love them heated up with some ghee in the afternoons. They are easy to pack in lunches and they freeze well for later.

These Gluten Free Blueberry Oat Muffins combine delicious blueberries with oats to give a more substantial snack. I love to use frozen wild blueberries to give a burst of flavor.

If you are looking for more gluten free muffin recipes try my Gluten Free Banana Oat Muffins, my Gluten Free Apple Carrot Muffins, my Gluten Free Blackberry Oat Muffins or my Gluten Free Chocolate Chip Banana Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a white plate with a gluten free blueberry oat muffin next to a tin of muffins
[feast_advanced_jump_to]

Ingredients

Instructions

Set oven to 350 degrees. Line a twelve muffin tin with paper liners.

Combine apple sauce, vanilla, eggs, sugars and honey in a stand mixer. Add melted coconut oil and blend. Add baking powder, sea salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just combined. 

Add the blueberries and mix until just blended together. It may be easier to do this by hand especially if you have fresh blueberries so they don't break up too much.

Bake at 350 degrees for 35 minutes. Let cool completely before storing in an air tight container for up to 5 days. If the muffins aren't going to be eaten within 5 days you can freeze them.

Supplies

Frequently Asked Questions

Can you make gluten free blueberry muffins with almond flour?

Yes. These muffins are made with a mix of almond flour, regular gluten free flour and rolled oats. Make sure you use rolled oats that are certified gluten free! Some oats are processed with regular gluten flour and are not gluten free.

Can I freeze these gluten free muffins?

Yes! I love to freeze these muffins in a freezer safe container to have them for later. You can make two batches and freeze one or freeze half of these.

It makes life so much easier when I don't have time to bake to have muffins in the freezer for breakfast or snacks. I like to freeze them individually so I can pull out one at a time. This works great for when I need something to put in lunches also.

More Gluten Free Recipes to Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Blueberry Oat Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These are quick and easy to make and freeze well.

Ingredients

Scale

Instructions

Set oven to 350 degrees. Line a twelve muffin tin with paper liners.

Combine apple sauce, vanilla, eggs, sugars and honey in a stand mixer. Add melted coconut oil and blend. Add baking powder, sea salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just combined. 

Add the blueberries and mix until just blended together. It may be easier to do this by hand especially if you have fresh blueberries so they don't break up too much.

Bake at 350 degrees for 35 minutes. Let cool completely before storing in an air tight container for up to 5 days. If the muffins aren't going to be eaten within 5 days you can freeze them.

  • Prep Time: 15
  • Cook Time: 35
  • Category: Muffins
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

These healthy muffins are very dense and do not rise a lot. They will be cooked all the way through, but will not have a large muffin top like gluten muffins do. You may also notice that they will deflate a bit after they start to cool. This is totally normal and happens with dense gluten free baking.

a small white plate with a gluten free blueberry oat muffin sitting next a muffin tin with six muffins and a bottle of milk

Gluten Free Slow Cooker Meatloaf

This easy recipe for gluten free slow cooker meatloaf is a great way to use hamburger. It makes a healthy dinner option in your crockpot. I love a simple meal using ground beef! This is the best gluten free meatloaf I've had.

gluten free slow cooker meatloaf in a black crockpot with three white plates of meatloaf next to it

This gluten free slow cooker meatloaf is a great gluten free main dish for those following a celiac-safe diet or simply wanting a comforting meal. The slow cooker brings out the best flavors, and the ground beef mixture is packed with savory seasonings, making it a delicious choice for family dinner.

This is the best meatloaf for anyone craving a moist, hearty meal without gluten, and it's so simple to prepare. With this easy meatloaf recipe, you can enjoy a delicious, comforting dinner that fits right into your gluten free lifestyle.

If you are looking for more beef recipes try my Easy Ground Beef Nacho Casserole, my Gluten Free Ground Beef Pasta Casserole, my Gluten Free Cheesy Tater Tot Casserole or my Gluten Free Enchilada Skillet.

You can find all of my meal recipes here: Gluten Free Meal Recipes

gluten free slow cooker meatloaf on white plates
[feast_advanced_jump_to]

Ingredients

Instructions

In a large mixing bowl mix together the ground beef, onion, garlic, rice crumbs, parmesan cheese, egg, tomato paste, salt, basil, pepper, oregano and parsley until all the ingredients are combined. I use my hands to mix the ingredients together, but you could use a large spoon.

Place the ground beef mixture in the pan of your slow cooker and cook on low for 3 to 4 hours.

At 2 ½ hours check the temperature of the meatloaf using a meat thermometer. The finished meatloaf needs to be at least 170 degrees. Cooking time will vary by slow cooker type and size.

When the meatloaf is done spread the ketchup over the top before serving.

Supplies

Frequently Asked Questions

How do I keep the bottom of my meatloaf from burning?

If you use ground beef that is too lean there may not be enough fat in the meat to keep it from burning. You will either need to use a less lean meat or pour some olive oil on the bottom of the slow cooker dish prior to adding your meatloaf mixture.

How long does a 2 to 3 pound meatloaf take to cook?

It will typically take 3 to 4 hours on the low setting. You will want to check your meatloaf at the 2 ½ hour mark to determine how much longer it will need to cook. This will depend on your slow cooker and the thickness of your meatloaf.

You will want to internal temperature of your completely cooked beef meatloaf to be 170 degrees.

Can I prepare this meatloaf a day ahead of time?

Yes. You can prepare this gluten free slow cooker meatloaf the day before and then after it has cooled store it in our refrigerator. My husband actually prefers day old meatloaf to fresh. He likes it reheated or cold on a sandwich.

To reheat you can microwave the meatloaf. Sprinkle some water over the meatloaf and then place a very wet paper towel over the meatloaf before heating. This will keep your meatloaf from drying out while you are reheating it.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Slow Cooker Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free slow cooker meatloaf is a great way to use hamburger. It makes a healthy dinner option in your crockpot. I love a simple meal using ground beef! This is the best gluten free meatloaf I've had.

Ingredients

Scale

Instructions

In a large mixing bowl mix together the ground beef, onion, garlic, rice crumbs, parmesan cheese, egg, tomato paste, salt, basil, pepper, oregano and parsley until all the ingredients are combined. I use my hands to mix the ingredients together, but you could use a large spoon.

Place the ground beef mixture in the pan of your slow cooker and cook on low for 3 to 4 hours.

At 2 ½ hours check the temperature of the meatloaf using a meat thermometer. The finished meatloaf needs to be at least 170 degrees. Cooking time will vary by slow cooker type and size.

When the meatloaf is done spread the ketchup over the top before serving.

Notes

You can use either gluten free dried bread crumbs or rice crumbs. I like to use the dried rice crumbs from Trader Joe's.

  • Prep Time: 10 minutes
  • Cook Time: 180
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Gluten Free

Top Tip

I had seen someone use parchment paper in their slow cooker to make it easier to remove the meatloaf. I tried it, but the parchment paper fell apart. You could do tinfoil or there was plenty of juices so the meatloaf came out of the slow cooker on its own just fine.

I finely chop the onion and then mix all the ingredients together in a large bowl with my hands. You want to get the dry ingredients and wet ingredients mixed together really well.

Instant Pot Beef and Vegetable Soup

This healthy, gluten free beef and vegetable soup in made in the Instant Pot. This is the best recipe for a quick and hearty meal! Using frozen vegetables it's easy and inexpensive to make this soup.

three white bowls of gluten free instant pot beef and vegetable soup sitting on a round wooden cutting board next to yellow onions

The Instant Pot Beef and Vegetable Soup recipe is a quick and easy dish that combines ground beef and an assortment of fresh and frozen vegetables. This flavorful soup, often referred to as hamburger vegetable soup, is perfect for busy weeknights.

Using the Instant Pot, you can prepare a hearty and comforting meal in no time, making it an ideal option for those looking for veggie beef soup recipes. With its rich flavors and nutritious ingredients, this soup is a delicious addition to your collection of easy Instant Pot soup recipes!

You can also replace the ground meat with stew meat or even venison. It's easy to keep the ingredients for this recipe on hand for the nights when I run out of time to make something and we need dinner fast.

You might also enjoy these soup recipes: My Favorite Gluten Free Soup Recipes

If you are looking for more beef recipes try: 10 Easy Gluten Free Beef Recipes

three white bowls of gluten free instant pot beef and vegetable soup sitting on a round wooden cutting board next to yellow onions
[feast_advanced_jump_to]

Ingredients

Instructions

Pour the olive oil in the bottom of your Instant Pot. Add the onion, frozen vegetables, garlic, diced tomatoes and tomato paste. Crumble the ground beef on top. Pour the vegetable broth over these ingredients.

Add the salt, pepper, thyme, basil and parsley. I don't stir the soup so the tomato paste doesn't stick to the bottom.

Seal the lid on your Instant Pot and check your valve so the steam doesn't release. Set on Manual to cook for 24 minutes. Let the steam release naturally.

After the steam has released remove the lid carefully and let cool a bit before serving.

Supplies

Frequently Asked Questions

Can this beef and vegetable soup be frozen?

Yes! This soup is perfect to make ahead and freeze or to freeze your leftovers to have a quick meal to reheat. Be sure to use a freezer safe container so it doesn't get freezer burnt and this soup will last for up to a month in your freezer.

How do I make this soup in an Instant Pot?

This soup is super simple to make in your Instant Pot! I literally put all the ingredients in and then set manual pressure for 24 minutes. The meat goes in raw and comes out tender and juicy.

I put the ingredients into the Instant Pot and then set to cook while I do my evening exercise or clean my kitchen. By the time I'm done dinner is ready!

Do I have to use ground beef in this recipe?

No. You could easily use beef stew meat or ground turkey. This recipe would also be delicious with venison or elk steak. Just be consistent when you cut or break up the meat so you have similar sized pieces. This will allow all of the meat to cook completely.

More Recipes You Might Enjoy

Gluten Free Ground Beef Pasta Casserole
Easy Ground Beef Nacho Casserole
Gluten Free Creamy Beef and Mushroom Pasta
Instant Pot Mexican Style Beef & Rice
Gluten Free Slow Cooker Meatloaf

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Beef and Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 34 minutes
  • Yield: 7 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy, gluten free beef and vegetable soup in made in the Instant Pot. This is the best recipe for a quick and hearty meal! Using frozen vegetables it's easy and inexpensive to make this soup.

Ingredients

Scale

2 Tbsp. Olive Oil
1 pound Ground Beef
1 - 32 ounce bag Frozen Mixed Vegetables (corn, carrots, peas, green beans
1 medium Yellow Onion, chopped
2 Tbsp. Garlic, minced
2 - 14.5 ounce cans Diced Tomatoes
1 - 6 ounce can Tomato Paste
1 - 32 ounce carton Vegetable Broth
1 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
1 tsp. Dried Thyme
½ tsp. Dried Basil
2 tsp. Dried Parsley

Instructions

Pour the olive oil in the bottom of your Instant Pot. Add the onion, frozen vegetables, garlic, diced tomatoes and tomato paste. Crumble the ground beef on top. Pour the vegetable broth over these ingredients.

Add the salt, pepper, thyme, basil and parsley. I don't stir the soup so the tomato paste doesn't stick to the bottom.

Seal the lid on your Instant Pot and check your valve so the steam doesn't release. Set on Manual to cook for 24 minutes. Let the steam release naturally.

After the steam has released remove the lid carefully and let cool a bit before serving.

Notes

You can replace the ground beef with stew meat, ground turkey, venison or elk meat if you would like.

  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Gluten Free

Top Tip

This is the quickest meal to put into your Instant Pot and have dinner in a hurry. The recipe uses a bag of frozen vegetables, so you won't need to cut or peel anything. Just dump the ingredients into the pot and cook it!

Gluten Free Pumpkin Cake with Cream Cheese Frosting

This gluten free Pumpkin Cake with Cream Cheese Frosting is an easy made from scratch treat. The layered cake is moist and a simple fall dessert. I used five mini pans, but you could use two nine inch pans for this recipe.

a gluten free pumpkin cake with cream cheese frosting on a plate with a slice and an orange pumpkin next to it

This gluten free pumpkin cake with cream cheese frosting is the perfect cozy treat to celebrate fall's warm, spiced flavors.

With its rich pumpkin spice aroma, tender moist cake texture, and dreamy cream cheese frosting, this easy pumpkin spice dessert brings comfort and indulgence to any autumn gathering or weeknight sweet tooth moment.

Perfect as a holiday recipe, a simple fall dessert, or a crowd-pleasing pumpkin layer cake. This easy pumpkin cake idea combines familiar fall ingredients into a show stopping treat.

You might also enjoy my Gluten Free Baked Pumpkin Donuts with Chocolate Glaze, my Gluten Free Pumpkin Oatmeal Cake, my Gluten Free Pumpkin Gingersnap Parfait or my Gluten Free Pumpkin Spice Bundt Cake.

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

a gluten free pumpkin cake with cream cheese frosting on a plate with a slice and an orange pumpkin next to it
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat oven to 350 degrees.

Grease two nine inch or 5 six inch cake pans with butter or coconut oil.

In a mixing bowl whisk together the flour, xanthan gum, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.

In a stand mixer add the eggs, sugar and pumpkin puree. Mix until well blended together. Add the dry mixture ½ cup at a time until all is blended smoothly together. 

Pour into greased pans and bake for 30 - 45 minutes or until a toothpick inserted in the center comes out clean. Baking time will be effected by whether you use mini pans or 9-inch cake pans.

For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth.

I suggest waiting a day for the cakes to cool before frosting. Add a crumb coating of frosting between each layer and on the outside of the layered cake. Place in the freezer for at least one hour. When the crumb coating is set use the rest of the frosting to completely frost the cake.

I garnished the cake with flowers, but toasted walnuts would also be a delicious option.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Pumpkin Cake with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 5 minutes
  • Yield: 2 - 9 inch layers 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free Pumpkin Cake with Cream Cheese Frosting is an easy made from scratch treat. The layered cake is moist and a simple fall dessert.

Ingredients

Scale

Cake:

Frosting:

Instructions

Preheat oven to 350 degrees.

Grease two nine inch or 5 six inch cake pans with butter or coconut oil.

In a mixing bowl whisk together the flour, xanthan gum, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.

In a stand mixer add the eggs, sugar and pumpkin puree. Mix until well blended together. Add the dry mixture ½ cup at a time until all is blended smoothly together. 

Pour into greased pans and bake for 30 - 45 minutes or until a toothpick inserted in the center comes out clean. Baking time will be effected by whether you use mini pans or 9-inch cake pans.

For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth.

I suggest waiting a day for the cakes to cool before frosting. Add a crumb coating of frosting between each layer and on the outside of the layered cake. Place in the freezer for at least one hour. When the crumb coating is set use the rest of the frosting to completely frost the cake.

I garnished the cake with flowers, but toasted walnuts would also be a delicious option.

Notes

  • Make sure you are using room temperature cream cheese and butter for the frosting so you don't get lumps.
  • I like to use full-fat cream cheese for the frosting. I think the texture is better.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

The combination of pumpkin and cream cheese is one of my favorite fall treats. This gluten free Pumpkin Cake would be perfect for a fall birthday or for a gathering. The cake is easy to make ahead and then frost the day of your event.

Frequently Asked Questions

How long will pumpkin cake last?

I would suggest making the cake a day in advance of when you want to serve it. Then the next day your cakes will be completely cooled and ready to frost. This cake is best eaten the same day but will last for three days before getting dry. Store the leftover cake in an air tight container in the refrigerator.

Can I freeze pumpkin cake?

You can freeze the cake itself, but I would not freeze it once it has been frosted. The cream cheese frosting will not hold up to being frozen. You could make the cakes in advance, freeze them and then get them out the day before you want to frost them.

To freeze, wrap the cooled cakes in plastic wrap and then again in aluminum foil. Place the cakes in the freezer for no more than one month. This is a great way to have the baking done for the holidays or a gathering.

Gluten Free Creamy Pumpkin Pasta Sauce

This healthy recipe for gluten free creamy pumpkin pasta sauce is so easy to make! You can have a simple homemade sauce ready for dinner quickly. With a few healthy ingredients and gluten free pasta you can have a weeknight meal on the table in no time!

Two plates of gluten free creamy pumpkin pasta sauce with extra parmesan cheese

This Creamy Pumpkin Pasta Sauce is the ultimate fall comfort dish! It's rich, velvety, and surprisingly healthy, thanks to the use of pumpkin puree instead of heavy cream.

Whether you're after a quick weeknight dinner or a cozy autumn pasta recipe, this sauce delivers big flavor with minimal effort. This is a must-have easy pumpkin pasta dinner.

If you are looking for more gluten free pasta recipes try my Simple Stovetop Tomato Pasta Sauce, my Gluten Free Creamy Beef and Mushroom Pasta, my Gluten Free Chicken Parmesan Pasta Casserole or my Gluten Free Sloppy Joe Casserole.

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

You can find all of my meal recipes here: Gluten Free Meal Recipes

[feast_advanced_jump_to]

Ingredients

Pumpkin Puree
Vegetable Broth
Cream Cheese
Parmesan Cheese
Olive Oil
Dried Rosemary
Sea Salt
Ground Black Pepper
Gluten Free Shells Pasta

Instructions

In a saucepan on medium heat add the pumpkin puree, vegetable broth, cream cheese, olive oil, dried rosemary, sea salt and pepper. Heat until lightly boiling while stirring constantly. 

Once the ingredients have all melted together and creamy smooth sauce has formed add the parmesan cheese and stir in until melted completely.

Take the sauce off of the heat.

In a stockpot boil water with a teaspoon of sea salt. Cook the pasta per the instructions on the package.

Drain the pasta and then add it to your pasta. Stir thoroughly to coat the pasta with sauce.

Serve immediately while hot. You can add some extra grated parmesan cheese as a topping.

Supplies

Frequently Asked Questions

Can you freeze pumpkin pasta sauce?

Yes! I love to double this gluten free creamy pumpkin pasta sauce recipe so I have enough for dinner that night and some to freeze for a quick meal another night. I let the sauce cool completely. Then I put half in a freezer safe bag or container. If I'm using a bag I lay it flat on a cookie sheet to freeze so I can stack it in my freezer.

When I want to use the frozen pasta sauce I get it out and put it in the fridge the night before. Then I reheat it in a saucepan to pour over my gluten free noodles after they have cooked. It makes an easy and quick weeknight meal!

What can you do with leftover canned pumpkin?

Make this gluten free creamy pumpkin pasta sauce! This recipe calls for one cup of pumpkin puree so it's perfect to use up what's left in a large can of pumpkin puree. If you are using a 15 ounce can of pumpkin puree you could double this recipe and use the entire can.

When you just have a few tablespoons of leftover pumpkin I like to add it to my morning oatmeal with chopped walnuts or to my breakfast smoothie. If you are making another pasta dish you can add in the leftover pumpkin for a creamy texture to your sauce.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Creamy Pumpkin Pasta Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 2 cups sauce 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for gluten free creamy pumpkin pasta sauce is so easy to make! You can have a simple homemade sauce ready for dinner quickly. With a few healthy ingredients and gluten free pasta you can have a weeknight meal on the table in no time!

Ingredients

Units Scale

Instructions

In a saucepan on medium heat add the pumpkin puree, vegetable broth, cream cheese, olive oil, dried rosemary, sea salt and pepper. Heat until lightly boiling while stirring constantly. 

Once the ingredients have all melted together and creamy smooth sauce has formed add the parmesan cheese and stir in until melted completely.

Take the sauce off of the heat.

In a stockpot boil water with a teaspoon of sea salt. Cook the pasta per the instructions on the package.

Drain the pasta and then add it to your pasta. Stir thoroughly to coat the pasta with sauce.

Serve immediately while hot. You can add some extra grated parmesan cheese as a topping.

Notes

I like to use full fat cream cheese. I find it melts easier and more consistently.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: Gluten Free