On the bright side I can confirm that gluten-free pasta has not been noticed by the giant or I as being different in texture compared to normal pasta, however it is lacking in taste, so I think thick flavourful sauces will work better than simple garlic, herb and olive oil dressings.
Vegetable Pasta sauce
1 large white onion
1 red pepper
1 green pepper
large handful mushrooms
1-3 cloves garlic (depends on how much you like garlic)
1 carton passatta
2 Tb tomato puree
salt and pepper
Heat a large saucepan over medium heat, with a little olive oil in it.
While the oil heats, dice the onion, then add to the pan.
Dice the peppers, keeping an eye on the onions so they don't burn.
Add the peppers to the pan and allow everything to colour while finely mincing the garlic.
Add garlic and herbs, if using dried herbs 1/2 tsp each, if using fresh herbs then a small handful leaves finely chopped.
Once garlic is fragrant add passatta and tomato puree, give it all a thorough mix.
Let simmer for 20-30 mins , stirring occasionally.
Salt and pepper to taste, and serve.
Can be eaten hot or cold, and best served with a little Italian hard cheese sprinkled over the top.