Caprese Pasta (Gluten-Free, Lactose-Free)

5 from 6 votes

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This easy caprese pasta recipe features ripe summer tomatoes, fresh basil, and lactose-free mozzarella to highlight the best the season has to offer.

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen. 

bowl of pasta with tomatoes, basil, and mozzarella cream sauce

I wasn’t joking when I wrote that I’ve been completely obsessed with tomatoes lately. I think 3 of the last 4 things I’ve cooked have featured them prominently.

I love that you can find beautiful local and heirloom tomatoes at almost any neighborhood grocery store this time of year!

Besides Greek-inspired tomato and cucumber salads, I’ve practically been living off of caprese salad. It really doesn’t get much better than ripe tomatoes, creamy mozzarella, and fresh basil – especially when you can use GO VEGGIE’s lactose-free mozzarella.

I could probably make a whole meal out of caprese salad, but serving it over a tangle of gluten-free pasta and zucchini noodles really takes it to the next level. That’s what I call a meal!

Ingredients for Gluten Free Caprese Pasta

For this caprese pasta recipe, I lightly salted the tomatoes and let them sit while the pasta cooked. It helps draw the moisture out of them. I’d never tried that before, but it really makes a huge difference in the texture of the tomatoes!

To cut carbs and add nutrients, I used half gluten-free pasta and half zucchini noodles.

If you place the zucchini noodles in the bottom of your colander before you strain your pasta, the residual heat will cook them the perfect amount.

I used the angel hair setting on my spiralizer, but thicker, store-bought zucchini noodles also work perfectly fine.

Three blue bowls filled with caprese pasta

When I was dreaming up this recipe, the biggest thing I kept going back and forth on was if I should use the cheese to make a creamy sauce or if I should keep it cold and mix it into the tomato topping.

GO VEGGIE melts so beautifully that keeping it all cold seemed like a shame, so I decided to do both.

More is more, right?

I ended up with a creamy, garlic-cheese situation that lightly clings to each strand of pasta. It was definitely the right call.

I really love GO VEGGIE’s shredded lactose-free cheeses, but they’ve been more difficult to find lately. Here’s a link to their store locator so you can find your favorite variety at a store near you!

bowl of pasta with tomatoes, basil, and mozzarella cream sauce

bowl of pasta with tomatoes, basil, and mozzarella cream sauce

Gluten-Free Caprese Pasta

5 from 6 votes
Print Pin Rate
Course: Gluten-Free
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Lauren Keating


  • ½ pound gluten-free thin spaghetti
  • 1 medium zucchini
  • 2-3 large ripe tomatoes
  • 2 tablespoons olive oil
  • 4 garlic cloves thinly sliced
  • 1 tablespoon gluten-free flour
  • 1-1/4 cup GO VEGGIE lactose-free mozzarella shreds divided
  • ¼ cup fresh basil thinly sliced


  • Bring a large pot of heavily salted water to a boil. Follow the directions on the pasta box for al dente pasta. 
  • Meanwhile, use the thinnest setting of your spiralizer to spiralize the zucchini. Place the zucchini in your colander. 
  • Roughly chop the tomatoes. Sprinkle with a generous pinch of salt. 
  • Reserve 1 cup of pasta water. Pout the rest, along with the pasta, into the colander with the zucchini. 
  • Return the pot to the stove and set to medium heat. Add the garlic and cook 2-3 minutes, or until the garlic is fragrant but not brown. Stir in the flour to form a thick paste. Whisk in half of the reserved pasta water. Slowly sprinkle in 1 cup of the mozzarella, allowing it to melt completely. If needed, add the remaining pasta water to thin the cheese to a sauce-like consistency. 
  • Return the pasta and zucchini the to pot and stir to coat with the cheese sauce. Top with the tomatoes, basil, and remaining cheese. Season to taste with cracked black pepper. 

By on September 18th, 2018

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

5 thoughts on “Caprese Pasta (Gluten-Free, Lactose-Free)”

  1. 5 stars
    I LOVE mixing the two kinds of noodles. My daughter is vegan and loves this cheese so I have quite frequently too. Wonderful recipe!

  2. 5 stars
    Great tip about cooking the zucchini noodles! This looks so fresh and delicious. I have not been dairy free, but I’d be willing to give that mozzarella a whirl! I see there are several stores listed to find this product in that I do frequent so I will be checking it out.


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