Gluten Free Roasted Butternut Squash Mac & Cheese


  • 1 fresh butternut squash (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin

  • 1 tbsp butter

  • 2 cup milk

  • 1 cup aged cheddar cheese

  • 1 onion, chopped finely

  • ¼ cup tapioca flour with ½ cup water (mix together in a small bowl)

  • 2 tsp Dijon mustard

  • 1 tbsp garlic powder

  • 1/2 tsp onion powder

  • Salt & pepper, to taste

  • 1 package Beat the Wheat Gluten Free Butternut Squash Penne



  1. Preheat oven to 425F. Mix chopped squash with Olive Oil, salt & pepper. Roast for about 40 minutes, uncovered, or until tender.

  2. Meanwhile, prepare the cheese sauce in a pot on the stove top. Add butter over low-medium heat.  Add the diced onion, cook until opaque and lightly caramelized.  Add milk; cook until the milk comes to a simmer. Add grated cheese, and stir. In a bowl, whisk together water and tapioca flour until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (Dijon, garlic powder, onion powder, S & P) and whisk over low heat until thickened (about 5-7 minutes).

  3. Cook Beat the Wheat Gluten Free Penne in boiling water for 2 minutes, rinse in cold water, let sit until sauce is made.

  4. In a blender, blend 1 cup of roasted squash, then add to the cheese sauce. (If using canned, simply stir 1 cup into the cheese sauce).

  5. Add cooked, drained, and rinsed Beat the Wheat Gluten Free Penne into the pot, along with the cheese sauce mix together then add to a 9×9 casserole dish.  Add grated aged cheddar on top.  Put in oven at 375F for 15 minutes or until cheese is melted and lightly browned.

Buon Appetito!

Gluten Free Harvest Pasta Salad with Butternut Squash and Cranberry


  • 1 package (350g) of Beat the Wheat Gluten Free Penne

  • ¼ Butternut Squash diced to small cubes

  • 3 leaves fresh sage or 1 teaspoon dry

  • ½ cup dried cranberry

  • ½ cup thinly sliced Kale or Spinach

  • ¼ cup olive oil

  • 2 tablespoons of Balsamic vinegar

  • ½ teaspoon garlic poweder

  • ¼ cup toasted sunflower seeds

  • Salt and pepper to taste



  1. Cut Squash into small cubes, and cook in a frying pan with 1 tablespoon of olive oil for 5-10 minutes on medium-low heat, Until the pieces are soft throughout.

  2. Cook penne as directed on the package rinse with cold water and set aside

  3. In a large mixing bowl add cooked squash, sage, Cranberry and Kale

  4. Add cooked Penne and sunflower seeds to the mixing bowl

  5. In a small bowl mix Olive oil and Vinegar and Garlic Powder. Add to the large mixing bowl.

  6. Mix all the ingredients together and Enjoy!

  7. Keep in the fridge for up to 2 days

Gluten Free Asian Pasta Salad with Tagliatelle


  • 1 package Beat the Wheat Gluten Free Tagliatelle 350g

  • 3 large carrots, shredded

  • 1 bunch green onion, sliced

  • ½ cup sunflower seeds

  • 2 tbsp. sesame seeds

  • handful of fresh mint, chopped


Dressing Ingredients:

  • 1 Lime, juice and zest

  • 2 tbsp. sesame oil

  • ¼ cup olive oil

  • 1 tbsp. rice vinegar

  • 1 tbsp. grated ginger

  • Season with salt or gluten-free tamari



  1. Bring a large pot of water to a boil, drop in Beat the Wheat gluten free tagliatelle and cook for 5 minutes or until al dente

  2. Once pasta is cooked, rinse with cold water and set aside in a large bowl

  3. Grate carrots and sliced green onion, set aside

  4. Add all dressing ingredients in a bowl and whisk together

  5. When pasta has cooled, add all ingredients together, toss and serve



  • 1 small butternut squash

  • 250ml ricotta cheese

  • 1tsp cumin

  • 1tsp nutmeg

  • 1 egg

  • 100ml grated parmesan cheese

  • ½ cup butter

  • Handful of fresh sage


  1. Cut butternut squash into chunks with skin removed.

  2. Coat with salt, pepper and olive oil.  Roast squash at 350F for 45 minutes or until the squash is soft all the way through.

  3. Add cooked squash into a mixing bowl and mash with a potato masher.  Add 1 cup ricotta cheese in with the squash.  Season with salt and pepper, Cumin and nutmeg.   Add parmesan cheese and mix together.

  4. Separate 1 egg add the yolk to the mixing bowl.

  5. Dollop filling onto Beat the Wheat gluten free pasta sheets and make a desired size ravioli.  Brush egg around filling on the pasta sheet.  Place another sheet on top and pinch together.

  6. Bring a pot of water to a boil, place ravioli in the water let cook 2-3 minutes.

  7. In a sauce pan add butter on medium-high heat, add sage and cook until butter starts to brown.

  8. Place ravioli in a bowl and spoon sauce on top of ravioli.  Season with Salt and pepper.

  9. Enjoy!



  • 1 Package of Beat the Wheat Gluten Free Penne Rigate

  • 1lb (454g) lean ground beef

  • 3 strips thick cut bacon or pancetta (optional)

  • 1 large onion diced

  • 1 large carrot diced

  • 2 stalks of celery diced

  • 2 cloves of Garlic minced

  • 2 tbsp. olive oil

  • 125ml dry red wine or beef stock

  • 125ml beef stock

  • ½ can or approx. 400ml of crushed Tomato

  • Bay leaf

  • Basil (fresh if possible)

  • Thyme (fresh if possible)

  • Salt and pepper to taste


  1. Dice onion, celery, carrot and bacon as small as you can.

  2. Add onion, celery, carrot and bacon to a hot oil and cook until translucent and slightly golden.

  3. Add minced garlic and ground beef. Cook the beef until fully cooked.

  4. Deglaze the sauce pan by adding wine or beef stock to the pan with all the cooked ingredients and let it simmer until half of the wine is cooked off, now add the beef stock and cook it down by half.

  5. Add the crushed tomatoes, herbs and bay leaf.  Bring to a simmer; turn the heat down to low and let it simmer for 1 ½ hours.  Make sure to occasionally check and stir.

  6. When the sauce is done, season with salt and pepper to your desired taste.

  7. Bring a pot of water to a boil and cook your package of Beat the Wheat Gluten Free Penne Rigate for 2 minutes until al dente. Strain, rinse and then add your sauce.

  8. Top with either Parmesan or Romano cheese.

  9. Eat and enjoy!



  • 300g Beat the Wheat Gluten Free Spaghetti

  • 2 large cloves garlic, chopped

  • handful flat leaf parsley, chopped

  • 4-6 tablespoons of olive oil

  • 1 pinch chili flakes

  • 2 tablespoons chicken stock

  • 4 tablespoons freshly grated Parmesan

  • Salt to taste


  1. Bring a large pot of salted water to a boil

  2. Add Beat the Wheat Gluten Free pasta to boiling water, cook for 2-3 minutes, for el dante

  3. In a pan, sauté the garlic in olive oil

  4. Add the chili flakes and season with salt

  5. Add chicken stock, stir till the sauce emulsifies

  6. Add fresh parsley

  7. Take off heat, add Parmesan

  8. ENJOY!