Quick answer
What makes this recipe work
This recipe keeps the appeal of garlicky spaghetti with artichokes and walnuts but rebuilds it for a gluten-free kitchen: clear label checks, simple supermarket ingredients, realistic timings, and a practical cost per serving.
Research signal
Rebuilt from a popular recipe idea
This is an original basilly version of the garlicky spaghetti with artichokes and walnuts idea researched from Serious Eats. It uses our own gluten-free method, safety checks, cost model, and swaps.
Source researchCook mode
Prep bench
Scaled cost
£6.48
Checked
0/5
Set up safely
Clean the board, pan, and utensils before starting Artichoke Walnut Rice Spaghetti. Check labels on gluten-free spaghetti, artichokes, walnuts, plus any sauces, stock, spice blends, and toppings.
This is the step that prevents most accidental gluten exposure.
- - Check sauces, stocks, spice mixes, sausages, cornflakes, oats, baking powder, and specialist free-from products every time because labels change.
- - Use clean boards, pans, colanders, toaster bags, and utensils if the kitchen also handles wheat.
- - Avoid shared fryers, open bakery bins, and bulk scoop ingredients for coeliac cooking.
Ingredients
- 1 tbsp Olive oil
- 1 pinch Salt and black pepper
- 300 g gluten-free spaghetti
- 180 g artichokes
- 120 g walnuts
Equipment
- Pasta pot
- Colander
- Large frying pan
Method
- 1
Set up safely
3 minClean the board, pan, and utensils before starting Artichoke Walnut Rice Spaghetti. Check labels on gluten-free spaghetti, artichokes, walnuts, plus any sauces, stock, spice blends, and toppings.
This is the step that prevents most accidental gluten exposure.
- 2
Start the sauce
12 minCook gluten-free spaghetti and artichokes in a clean pan until hot and well seasoned.
- 3
Cook gluten-free pasta
9 minBoil the gluten-free pasta in fresh salted water, stirring early so it does not clump.
- 4
Toss
4 minToss pasta with the sauce and walnuts. Loosen with a splash of pasta water if needed.
Budget swaps
- Use own-brand tins, frozen vegetables, and larger gluten-free staple packs where available.
- Stretch the meal with rice, potatoes, beans, lentils, or salad rather than expensive free-from extras.
- Batch-cook the core filling and add fresh toppings only when serving.
Substitutions
- Use a certified gluten-free equivalent for any specialist bread, pasta, wrapper, stock, or sauce.
- Swap the main protein for beans, tofu, chicken, or tinned fish based on budget and dietary needs.
- Use dairy-free yogurt, cheese, or cream where needed; re-check labels on every swap.
Serve with
- Green salad
- Parmesan
- Roasted broccoli
Storage
- Cool quickly and refrigerate in a sealed container for up to three days.
- Freeze in labelled portions for up to three months.
- Reheat until piping hot throughout, adding a splash of water if needed.
FAQs
Is this the same as the garlicky spaghetti with artichokes and walnuts recipe from Serious Eats?
No. It is an original basilly version inspired by the popular recipe idea, rewritten with different ingredients, method, gluten-free safety notes, and budget handling.
What is the main gluten risk?
The risk is the specialist substitute: pasta, bread, flour, pastry, wrappers, oats, crumb, stock, or sauce must be certified gluten-free.
Can I meal prep it?
Yes. Cool quickly, portion, label, and refrigerate or freeze using the storage notes above.
