Gluten-Free Garlic Butter Parmesan Spaghetti

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

Introduction

This gluten-free garlic butter Parmesan spaghetti is rich, comforting, and comes together fast with pantry staples.

The silky butter sauce, fresh garlic, and starchy pasta water coat every strand in creamy, cheesy goodness.

A squeeze of lemon and chopped parsley brighten the dish, while red pepper flakes add an optional spicy kick.

Prep mode (keeps screen active)

Boil the gluten-free spaghetti

Fill a large pot with water and bring it to a rolling boil over high heat.
Salt the water generously, then add the gluten-free spaghetti and cook according to package directions until just al dente.
Stir every couple of minutes so the pasta does not stick or clump.
Reserve pasta water and drain

Before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
Drain the spaghetti, then return it to the empty pot off the heat.

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Make the garlic butter base

In a large skillet, melt the butter over medium heat until it foams but does not brown.
Add the minced garlic and red pepper flakes, then cook, stirring often, until fragrant, about 1 to 2 minutes.
Lower the heat if the garlic starts to brown.
Toss spaghetti with garlic butter and Parmesan

Transfer the drained spaghetti to the skillet with the garlic butter and toss until every strand is lightly coated.
Sprinkle in the grated Parmesan and ½ cup of the reserved pasta water, tossing quickly to form a glossy sauce.
Add more splashes of pasta water as needed until the sauce looks creamy and clings to the noodles.
Finish with lemon, parsley, and seasoning

Turn off the heat, then stir in the lemon juice and chopped parsley.
Taste and season with salt and black pepper, adjusting until the flavors feel bright and balanced to you.
Serve immediately, with extra Parmesan and red pepper flakes on the table for anyone who wants more.

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Butter replaced with extra-virgin olive oil: Use the same amount of good olive oil for a slightly lighter sauce with a fruitier flavor and softer richness.
Parmesan replaced with Pecorino Romano: Swap in Pecorino for a sharper, saltier bite that stands out nicely against the garlic, lemon, and heat.
Red pepper flakes replaced with chili crisp: Stir a spoonful of gluten-free chili crisp into finished bowls for gentle heat plus crunchy texture and savory depth.

Salt the pasta water well: The water should taste pleasantly salty, like a light broth, so the gluten-free pasta absorbs flavor from the start.
Do not rinse the pasta: Rinsing washes away starch that helps the butter, cheese, and pasta water emulsify into a creamy sauce.
Watch the garlic closely: Garlic goes from fragrant to burnt fast, so keep the heat moderate and pull the pan off if it darkens.
Use freshly grated Parmesan: Pre-grated cheese often has anti-caking starches that resist melting, while freshly grated Parmesan melts smoothly into the hot pasta.
Serve the pasta right away: Gluten-free noodles firm up as they cool, so dish the pasta promptly and loosen leftovers with extra hot water.

How do I keep gluten-free spaghetti from turning mushy?: Start checking the pasta several minutes before the package time and pull it when it is just al dente. Gluten-free pasta softens quickly, so avoid letting it sit in hot water after cooking.
What if my sauce looks dry or clumpy?: Add a few tablespoons of hot reserved pasta water at a time, tossing until the sauce loosens and turns glossy. If it still feels thick, drizzle in a little more butter or olive oil for extra silkiness.
Can I make this ahead of time?: This dish tastes best right after cooking, but you can hold it on low heat with splashes of pasta water. For leftovers, reheat gently with more water and a knob of butter or oil to revive the sauce.
How can I make the flavor milder for kids?: Skip the red pepper flakes in the pan and instead offer them at the table for adults. You can also use a little less garlic and add extra butter for a softer, creamier taste.
What kind of gluten-free spaghetti works best?: Brown rice or corn-based gluten-free spaghetti usually holds its shape better than very delicate lentil-only noodles. Choose a brand you already like, since texture and flavor vary a lot between makers.