Van's Gluten Free Rotini & Red Sauce Pasta Review

Amber Bracegirdle | Bluebonnet Baker Updated
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Van's Gluten Free Rotini & Red Sauce is an easy way to dinner on a weeknight. With a robust sauce and perfectly al dente pasta, everyone will love it.

Van's Gluten Free Rotini & Red Sauce Pasta

Van's gluten free pastas  include everything you need to make a delicious dinner or side dish - sauce too! 

The truth is, we're not a gluten free family. And I thought this boxed pasta and sauce might be a hard sell to my hubby. He tends to view any good-for-you alternative to wheat with a little bit of suspicion, and a snarky, "it'll never replace real food" comment.

No such snark when it comes to Van's gluten free rotini and red sauce. The noodles have a perfect al dente bite when cooked to the package directions. And the red sauce is robust and flavorful - way more than I expected from a packaged sauce. 

We topped our pasta and sauce with sautéed chicken, fresh zucchini, yellow squash and mushrooms. It made a complete meal with only two pots dirtied. That's something I can get behind.

Like I said, we're not a gluten-free household. But I would gladly buy Van's rotini and red sauce again. I can see using it as a hot side dish to go with grilled chicken caesar salad, or making it the main star again with some added protein. We're always looking for ways to get more whole grain in our diet, and these pasta sets are an easy way to do it.

Pros:

  • Cooks up in 10 minutes
  • Easy preparation, only one pan needed
  • Lots of protein and whole grain
  • Real ingredients, nothing you can't pronounce

Cons:

  • Doesn't reheat well (most gluten free pasta doesn't)
  • Servings sizes are a little small - 2 boxes needed for 4 servings

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Van's Gluten Free Rotini & Red Sauce Pasta Review

Editor Rating: 4.0 / 5.0
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User Rating:

Rating: 5.0 / 5.0 (2 Votes)
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Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".