Gluten-free marinara spaghetti

Spaghetti seafood marinara recipe

Bring classic Italian flavours to the table with this easy seafood marinara recipe. Also called spaghetti allo scoglio, traditional seafood pasta includes mussels, squid, and fish pieces. For this gluten-free seafood marinara pasta, we’ve used spaghetti that’s made from soybeans instead of durum wheat but has the same delicious taste and texture.

What makes this recipe super simple and accessible is using seafood marinara mix, which you can pick up from the deli section at Coles. This seafood marinara mix combines fresh, seasonal favourites like squid, mussels, white fish, and prawns together for a seamless cooking experience (no fishing rod required). Full of sweet tomato, peppery rocket, and a bunch of other mouth-watering flavours, this seafood pasta is ready to serve in just half an hour.

How to cook seafood marinara mix

It’s important to recognise that Coles Seafood Marinara Mix contains raw fish and squid that needs to be properly cooked. Fortunately, this is really easy to do. Simply oil a fry pan set on medium-high heat. Add your thawed marinara mix and cook for 3 to 4 minutes, turning occasionally (or toss to impress your dinner guests) until all ingredients are cooked through and steaming. For this recipe, the seafood marinara mix will be cooked last with the rest of the ingredients.

If your seafood marinara mix has been frozen, allow it to thaw. Cooking directly from frozen can result in inconsistency as the marinara ingredients are different shapes, textures, and thicknesses. Also, frozen food releases excess water, which may make your fish and prawns soggy, and the squid and mussels chewy. Cook thawed for best results.

How to make gluten-free seafood marinara pasta

After you have prepped your vegetables, add olive oil to a large, deep frying pan. Heat to medium, then add the onion. Cook for 3 minutes or until the onion is translucent and fragrant. Reduce the heat to low and add the garlic, zucchini, and tomato. Continue cooking, stirring occasionally, for about 10 minutes or until the tomato begins to soften.

Meanwhile, fill a large saucepan with water and season with salt. Bring to a rolling boil and add the soybean spaghetti. Cook, following packet instructions or until al dente (about 5 minutes). Drain the spaghetti well, then cover to keep warm.

In a separate, small pan, toast your pine nuts over medium heat, stirring occasionally until coloured and fragrant. This should only take a few minutes. Remove from the heat and set aside for serving.

Add the seafood marinara mix to the large frying pan with the vegetables. Cook while stirring occasionally for 5 minutes, or until the seafood is cooked through. Add the cooked spaghetti to the pan as well as the lemon zest and juice, parsley, and rocket. Stir until all ingredients are incorporated, then remove from the heat.

To serve, use tongs to twirl the loaded spaghetti into a nest. Do this for each plate, adding extra seafood and vegetables where desired. Season with freshly cracked pepper and the toasted pine nuts. Optionally, sprinkle with grated parmesan cheese, if available.

Now get cooking

This spaghetti seafood marinara recipe is colourful, flavourful, and done in no time at all. It’s a great choice for dinner parties and entertaining, it’s loaded with protein and dietary fibre, and it’s gluten free! This salmon pasta is also gluten-free and heroes delicious Tasmanian salmon. For another quick and easy win that celebrates Italian cuisine, try this one-pan bolognaise pasta or this alfresco-ready antipasto pasta. For more gluten-free recipes, head to our gluten-free Collections page.