This is a trickier substitution than simply swapping pasta shapes. Like I discussed earlier in this article, a key to what makes one-pot pastas like this work so well is that wheat pastas release a certain amount of starch during cooking. That starch acts as a thickening agent to help create a silky, creamy sauce for this recipe. But, depending on what they're made of, various types of gluten-free pasta can actually contain even u003ca href=u0022https://savorysaver.com/2020/08/25/how-to-cook-gluten-free-pasta/#:~:text=Gluten%20free%20pastas%20contain%20more,boil%20overs%20to%20a%20minimum.u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eMORE starchu003c/au003e. I haven't tested the full range of different gluten-free pasta options, and can't vouch for how you may need to adjust this recipe (and specifically the amounts of liquids) when subbing gluten-free pasta.