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Gluten-Free Garlic Knot Pasta

Classic garlic knot bread flavors and smells bring back memories of gluten in this gluten-free garlic knot pasta dish. Easy to make, fragrant, healthy, gluten-free, dairy-free and allergy-friendly.
Prep Time6 mins
Cook Time8 mins
Total Time14 mins
Course: Dessert, Main Course
Cuisine: American, Dairy-Free, Gluten-Free, healthy, Italian, Vegan
Keyword: easy, garlic, garlic knot, pasta
Servings: 1 people
Author: Julie Rosenthal


  • 1 box Banza chickpea pasta shapes only
  • 3 tbsp full-fat olive oil
  • ½ tbsp dried garlic powder
  • 3 tbsp fresh Italian parsley chopped
  • ½ tsp pink Himalayan salt or sea salt


  • Cook pasta according to the box directions and set aside.
  • You'll need 1 ½ cups of cooked pasta for this recipe.
  • On low heat in a soup pan simmer olive oil, 1 tablespoon of Italian Parsley, and ¼ of the half of the garlic powder till warmed, about 1 minute. It will start to brown when warmed. Even if it gets too brown and you think you messed it up, keep making it.
  • Once the oil is brown and the garlic starts to stick into clusters, set to the lowest temp possible on your stove. Add the cooked pasta, sprinkle the remaining garlic and Italian Parsley.
  • Remove from heat. Using a large spoon, massage and mix the pasta into the garlic sauce. Keep mixing until it is coated with the sauce. Serve and enjoy.


If you don't have organic, don't worry about it. You do what you can do. The idea is for this recipe is that cooking should be easy. // I have only tested this recipe with Italian Parsley and dried garlic powder. You can alter it, but I cannot guarantee it will taste the same. // Dried garlic powder is found in the dried herb section of the market // If you find this recipe too saucy, use more cooked pasta. // If you want to use more than ½ tsp. pink salt or sea salt go for it. //