This super easy Allergy Friendly Sundried Tomato and Bacon Pasta is a fantastic weeknight meal that is made in under 30 minutes and is super easy to put together. Our Dairy Free creamy tomato and spinach pasta recipe is a celebration of both flavour and inclusivity, meticulously curated to be top 9 allergy-friendly, dairy-free, and gluten-free.
- The Quick Lowdown:
- White Wine and Allergens
- The Ingredient Low Down
- How to Make Sundried Tomato and Bacon Pasta
- Low Food Waste Tip
- Like This Recipe?
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- Substitutions, Variations & Adaptations
- Storage and Reheating Instructions
- How to Send Allergy Friendly Sundried Tomato and Bacon Pasta as Leftovers for Lunch
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The Quick Lowdown:
Flavour/Taste: Layers of tomato flavour and fresh garlic in a tangy sauce.
Texture: The Creamy tomato spinach pasta sauce will cling to the noodles but not be overly saucy or soupy. The different tomatoes will add firmness from the sun dried tomatoes and melt in your mouth goodness from the canned tomatoes.
Speed: Under 30 minutes, comes together quickly, dinner for busy nights. Multitasking by cooking the pasta while the sauce cooks will speed things up.
Difficulty: Beginner level effort.
Return for effort: Is this recipe worth the effort?
White Wine and Allergens
The last thing anyone wants to do is more homework, especially when we are at the age where homework has long since passed us. It is extremely important, however, to contact the wineries about their wines and make sure they are safe for you and your family. Labelling laws for alcohol are different from those for food. At the time of writing this recipe, the Alcohol, Tobacco, Tax and Trade Bureau (TTB) does not require food allergens to be listed on the labels but they may be listed under the Federal Alcohol Administration Act (FAA Act).
If one allergen is on the label with the contains statement then all the major allergens must be declared. For more information on the FAA ACT and TTB see this US government site. It is worth checking out the site to see all the ins and outs of the allergen statements and how they are to be used, if declared.
It may seem odd to most but there are some common allergens that are used in certain parts of the processing of wine. The fining of wine is done to improve the clarity of the wine. To do this there are agents added to help with the process. The most common fining agents are Albumin (egg whites), gelatine, isinglass (made from fish), casein (milk protein), bentonite and carbon. Vegan wines are often fined with clay, plant casein, silica gel and more. For a more complete list please see this list on the Peta site.
The fining agents are filtered out of the wine and doesn’t stay in the wine, but for those of us that are more sensitive to allergens if there is any protein that can cause a reaction that is remaining in the wine it needs to be known. By contacting the winery and asking what is used to fine the wine you are considering or by choosing a vegan wine, still contact them to make sure that other top allergens aren’t present.
There are also flavours added to alcohol after the distillation process. In most countries those do have to be declared, but double check with the governing body for alcohol allergy labelling in your area to be certain.
Just like any food company, it can be tough to get a straight answer. We have had the best success when we contacted smaller wineries, local vineyards, and vegan wine producers. This isn’t to say that larger wine companies should be avoided, it just means it may take a bit longer to get an answer or they may have a blanket statement to protect their processes.
If you love a certain wine, please reach out to the company and let them know which allergens you are concerned about and be direct in your questions. Ask if the ingredients are used in the fining and flavouring, if the wines are made on shared lines, how the lines are cleaned for allergens, if allergens are used in any step of the winemaking process from cleaning the barrels/ grape growing to selling it to you and all other questions about if their product is safe for you.
How Can I Make This Dish if I Cannot Find a Safe Wine or Don’t Like to Use Alcohol?
That is easy. You can substitute the wine with soy and gluten free vegetable broth. If you find there isn’t the same tang as you’d get from white wine in the sauce add a small dash of rice vinegar, start with ¼ tsp, mix well, taste the sauce and add more as needed. The Sun Dried Tomato and Bacon Pasta tastes just as fabulous when made this way.
Never take the risk if you are unable to get an answer from the wine manufacturer before making this dish. Use a broth or stock instead that you are certain is safe with your food restrictions. Always consult your medical team for more information regarding if alcohol and wines are safe for your allergies.
- Olive Oil
- Yellow Onion
- Sun Dried Tomatoes in oil
- White Wine, vegan and allergen friendly
- Lemon Juice
- Diced Tomatoes
- Barista Style Oat Milk, gluten free
- Roma Tomatoes
- Gluten Free Pasta
See recipe card for quantities.
The Ingredient Low Down
It is important to check with the bacon manufacturer to make sure that the meat isn't cured with allergens such as milk. Allergen labels are complicated. In the United States the Food and Drug Administration (FDA) is who sets the food labelling regulations. Meats, poultry, and eggs though fall under the United States Department of Agriculture (USDA). The Food Allergens Labelling and Consumer Protection Act (FALCPA) was not amended to include the meat, poultry and eggs that fall under the USDA.
This means that it is encouraged to list the top 9 allergens but not required, so ALWAYS check with the manufacturer. For more information on Food Allergens and meat and poultry check out this link to USDA statement.
Many people find that Applewood products are safe for them but contact the manufacturer to double check they are safe for you.
Time Saving Tip - use top 9 free real bacon bits instead of bacon pieces, if they are safe for you. They crisp up quicker and will help make this recipe in even less time.
The olive oil is used to saute the sauce ingredients. If a different oil such as avocado is your preferred oil it is fine to substitute the olive oil.
Yellow Onion and Garlic
Fresh onion and garlic is needed for this Dairy Free Creamy bacon tomato pasta recipe. Please do not swap it for granulated or dehydrated versions. Yellow onions or sweet vidalia onions work best in this recipe. Garlic scapes can be used in place of garlic for a more subtle garlic aroma.
Sun Dried Tomatoes in oil
A jar of sun dried tomatoes and a bit of the oil they have been stored in. The tomatoes in oil won’t be as chewy as those stored dried. The oil also gives a fabulous depth to the sauce.
White Wine, vegan and allergen friendly
For more information on choosing wines contact the manufacturer of local wineries to find one that is suitable for you. Some wines use Isinglass (fish products), milk, or eggs in their manufacturing. See our section above about what to keep in mind when looking for allergen friendly wines. This ingredient can be replaced with soy free vegetable broth.
We opt for freshly squeezed lemon juice in this Sundried Tomato and Bacon Pasta. The kind in a bottle can be used but the manufacturer needs to be contacted for cross contact with allergens during bottling and manufacturing. We find it easier to remove any wax from the citrus fruit or peel it , and squeeze it ourselves.
Canned diced tomatoes work best in this recipe but frozen ones could be used. Swap out the 28 oz can of diced tomatoes for two 14 or 15 ounce cans. If using 15 ounce cans only use ¾ of the watery tomato liquid from the second can. Do not throw out the juice or water in the can. It is used in the recipe to flavour the sauce.
Salt and Pepper
Always check that the spices are gluten and allergen friendly with the manufacturer. Spices, including salt and pepper, can be a source of cross contact in manufacturing and packaging.
Barista Style Oat Milk, gluten free
The barista style oat milk is a high fat content oat milk that is super creamy. If preferred a dairy free heavy cream, such as country crock can be used instead.
Fresh is what we usually use in this Dairy Free creamy tomato and spinach pasta recipe but if frozen is preferred or cheaper, it will work as well. When using frozen spinach squeeze the excess water from it after thawing. To thaw the frozen spinach, use a water bath. Then press the spinach in a clean towel or paper towel to release the excess water.
Roma tomatoes have a different water content than other tomatoes, like hot house or beefcake. Usually romas are used to make sauces as they thicken a bit better. It is not necessary to remove the skins or seeds, unless it is done for personal preference.
Gluten Free Pasta
In a light pasta sauce like this, a corn or lentil pasta works well, though any gluten free pasta is suitable. The rice based gluten free pasta should be slightly al dente to help the rice pasta from falling apart.
Pro-tip: Don’t toss out the water in the diced tomato can, use it to add liquid and extra flavour to the sauce. For a bit more liquid or to thin out the sauce at any time use a bit of the water the gluten free pasta noodles were cooked in.
How to Make Sundried Tomato and Bacon Pasta
Chop up the 5 rashers or pieces of bacon into ½ inch pieces. Boil a pot of lightly salted water and cook the gluten free spaghetti pasta as per the package while cooking the sauce. It will need draining before being added to the sauce.
Over medium high heat cook the bacon until the diced slices are crispy and cooked through. Stirring often with a spatula so the bits don’t burn or stick to the pan.
Once all the bacon is fully cooked, remove it to a plate lined with a paper towel to drain. Set aside.
Add the olive oil to the pan and heat it. Saute the diced yellow onions in the olive oil until translucent. When the onions are almost cooked add the garlic and saute until translucent as well. Cooking the onions and garlic will take about 5 minutes.
Add 1 tablespoon of oil from the sun dried tomatoes jar and the s undried tomatoes and continue to saute for 1-2 mins.
When the onions, garlic and sun dried tomatoes are cooked add in vegan white wine, lemon juice, the diced tomatoes including the liquid from the tomato can, salt and pepper. Stir well.
Reduce the heat to low heat. Let the sauce simmer for 10 minutes. Stir occasionally.
Sauce before reducing:
Stir in the barista style gluten free oat milk, diced roma tomatoes, sun dried tomatoes, and spinach. Simmer the sauce for 3-5 mins or until the spinach has just wilted. Stir occasionally.
Sauce After simmering to reduce slightly. Notice the spinach has wilted more.
Toss the cooked and drained gluten free pasta in the sauce and serve.
Low Food Waste Tip
If your garlic or onions need to be used up, dice and mince them. Freeze them in ice cube trays that are 1 tablespoon size for minced garlic, or ¼ cup sized cubes for diced onions. Use these in place of fresh garlic and onions. This also can save time during the week as the prep is done. All you need to do is pull them out and saute them in the pan to thaw.
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Substitutions, Variations & Adaptations
- Tomato-free - instead of sundried tomatoes and roma tomatoes use roasted peppers and replace the diced tomatoes with diced fresh sweet bell peppers and roasted pepper sauce or puree.
- Alcohol Free - Instead of vegan, gluten free and allergen friendly white wine use vegetable broth or chicken stock that doesn’t contain soy products.
- More Protein - use chickpea or lentil noodles to quickly and easily increase the protein in the dish.
- Vegan - replace the bacon with chickpeas or vegan bac’n bits that are top 9 allergen friendly and gluten free.
- Spicy - finish with a drizzle of chilli oil to add a pop of spice or dice up a chilli to add as garnish.
- Extra Creamy - blend water and cooked cauliflower in a blender and blitz until smooth and add it to the sauce as it cooks.
- Add Chicken - Add a chicken breast to the recipe, cooked in the bacon fat to add more protein and meat to the dish.
The usual equipment is needed for this Creamy tomato and spinach pasta recipe.
- A pasta boiling pot - usually a larger pot.
- A colander or sieve for draining the noodles.
- A large deep frying pan or wok-style pan for the Sundried Tomato and Bacon Pasta sauce.
- Utensils to stir the sauce and cooking noodles.
- A knife and cutting board as well as a can opener.
Storage and Reheating Instructions
If there are Allergy Friendly Sundried Tomato and Bacon Pasta leftovers they can be stored in an airtight container for up to 3 days. We do not recommend freezing the leftover Gluten Free Creamy bacon tomato pasta.
For best food safety practices we recommend to only reheat the Dairy Free creamy tomato and spinach pasta once. With this in mind only reheat what will be eaten that meal, if wanting to eat the leftovers for more than one meal within the recommended storage period.
When we heat up pasta we use a large frying pan with deep sides. A couple of teaspoons of olive heated over medium high heat. When the oil is hot, put in the Allergy Friendly Sun Dried Tomato and Bacon Pasta. Stirring it and moving it around to coat it with the oil and fry it up. Keep turning and moving it so it doesn't burn but instead gets slightly crispy. It will take 3-4 minutes to crisp up. Reheat until heated through.
Alternatively, the pasta can be put in a pan with 2-3 tablespoons of water over medium-high heat. Cover the pan with a lid and let the pasta steam for 2-3 minutes. Remove the lid. Stir the pasta and let the extra water cook off. Once the extra water has evaporated the pasta can be eaten as it is or fried up, like above for a more crispy texture.
In a Microwave safe bowl place one portion of the leftover Dairy Free creamy tomato spinach pasta. Place 1 tablespoon of water in the bowl and stir it into the pasta. Microwave the bowl of PASTA for 1 minute and 10 seconds. Stir and check that the pasta has heated through evenly. If it is not hot, microwave it for another 25 seconds, stir and recheck it. Repeat the extra microwaving time as needed. Do not eat the pasta straight after microwaving. It may have hot spots that can burn the mouth. It is always best to stir it and let it rest for at least a minute or two.
How to Send Allergy Friendly Sundried Tomato and Bacon Pasta as Leftovers for Lunch
The best way to send this Dairy Free creamy tomato and spinach pasta to school or work for lunch is in an insulated container already heated up or in a microwave safe container that can be popped in the microwave at scholl or work.
Warm up an insulated container by filling it with hot water. Follow the stove top reheating instructions. We find that reheating foods and popping them in an insulated container doesn’t keep the food as warm for as long. When the Gluten Free creamy bacon tomato pasta is ready to go in the container, dump the hot water out of the container and give it a quick wipe to dry it inside.
It is important to make sure the kids can open the thermos themselves and that the Dairy Free creamy tomato spinach pasta isn’t too hot when they open the container, for safety. Don’t forget to throw utensils in the kids’ lunch kits.
What To Serve With Gluten Free Pasta Meals
This Allergy Friendly Sundried Tomato and Bacon Pasta is a really quick dinner that is best when served with gluten and dairy free garlic bread or a fresh and tasty side salad.
Some of our favourite side salads to serve with Dairy Free creamy tomato spinach pasta:
Allergy Friendly Sundried Tomato and Bacon Pasta - GF/DF, Top 9 FreePrint Recipe Pin Recipe Rate Recipe
- Large Pot
- Colander, or Sieve
- Large Deep Frying Pan, or wok-style pan
- Utensils, for stiring
- Knife and Cutting Board
- 5 pieces Bacon diced
- 1 teaspoon Olive Oil
- 1 Cup Yellow Onion finely diced
- 5 Cloves Garlic minced
- ½ Cup Sliced Sun Dried Tomatoes in oil use 1 tablespoon of the oil from the jar
- ¾ Cup White Wine vegan and allergen friendly
- 1 tablespoon Lemon Juice freshly squeezed
- 28 Oz can Diced Tomatoes also use the tomato water from the can
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 ½ cup Barista Style Oat Milk gluten free
- 2 Roma Tomatoes large diced
- 2 Cups Spinach fresh/raw
- 1 Package Pasta Noodles gluten free
- Chop up the 5 rashers or pieces of bacon into ½ inch pieces. Boil a pot of lightly salted water and cook the gluten free spaghetti pasta as per the package while cooking the sauce. It will need draining before being added to the sauce.
- Over medium high heat cook the bacon until the diced slices are crispy and cooked through. Stirring often with a spatula so the bits don’t burn or stick to the pan.
- Once all the bacon is fully cooked, remove it to a plate lined with a paper towel to drain. Set aside.
- Add the olive oil to the pan and heat it. Saute the diced yellow onions in the olive oil until translucent. When the onions are almost cooked add the garlic and saute until translucent as well. Cooking the onions and garlic will take about 5 minutes.
- Add 1 tablespoon of oil from the sun dried tomatoes jar and the s undried tomatoes and continue to saute for 1-2 mins.
- When the onions, garlic, and sun dried tomatoes are cooked add in vegan white wine, lemon juice, the diced tomatoes including the liquid from the tomato can, salt and pepper. Stir well.
- Reduce the heat to low heat. Let the sauce simmer for 10 minutes. Stir occasionally.
- Stir in the barista style gluten free oat milk, diced roma tomatoes, and spinach. Simmer the sauce for 3-5 mins or until the spinach has just wilted. Stir occasionally.
- Toss the cooked and drained gluten free pasta in the sauce and serve.
Have You Made Our Dairy Free Creamy Sundried Tomato and Bacon Pasta?
Rate our Recipe and Leave a Comment Below.
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Other Recipes You May Enjoy
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove