When the days grow shorter and the breeze turns crisp, there’s something about a warm bowl of pasta that brings instant comfort. For me, that feeling comes alive in this Gluten Free & Dairy Free Pesto Pasta a recipe that feels like a gentle hug after a long day. It’s bright from the fresh basil, creamy without the dairy, and filling without the heaviness. This dish became a staple in my home not long after I had to give up both gluten and dairy. I remember testing batch after batch in my tiny kitchen, blending different nuts and oils, trying to recreate that rich pesto flavor I loved back in Tuscany.
Turns out, it’s not just possible it’s delicious. And today, I’m thrilled to share it with you.
Whether you’re whipping this up for a weeknight dinner, packing it in a lunchbox, or serving it alongside roasted veggies like in these Sweet Potato and Black Bean Bowls, it’s a go-to recipe you’ll make on repeat.
Gluten Free & Dairy Free Pesto Pasta
Equipment
- large pot
- food processor or blender
- skillet
- mixing spoon or tongs
- strainer
- cutting board and knife
Ingredients
- 2 cups fresh basil leaves, packed
- 1/3 cup raw cashews or pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 lemon, juiced
- 1/3 cup extra virgin olive oil
- Salt, to taste
- 2 tbsp water (to thin, if needed)
- 12 oz gluten-free pasta (brown rice or chickpea pasta)
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Fresh basil leaves, for garnish
- Optional: sautéed zucchini or mushrooms
Instructions
- Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions. Reserve about 1/4 cup of pasta water before draining.
- While the pasta cooks, blend basil, cashews, garlic, nutritional yeast, lemon juice, and salt in a food processor. With the motor running, drizzle in olive oil until smooth. Add water to thin if needed.
- In a skillet, heat olive oil over medium. Add halved cherry tomatoes and cook for 4–5 minutes, until they blister and soften.
- Toss cooked pasta with pesto and a splash of reserved pasta water to help coat evenly. Add the sautéed tomatoes and garnish with fresh basil. Serve warm.
Notes
Nutrition
Ingredients for Gluten Free & Dairy Free Pesto Pasta
This pesto pasta comes together with just a few pantry staples and fresh herbs. It’s quick, simple, and ideal for busy fall evenings.
For the pesto:
- 2 packed cups fresh basil leaves
- 1/3 cup raw cashews or pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast (for cheesiness)
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil
- Salt to taste
- 2 tablespoons water (to thin, if needed)
For the pasta:
- 12 oz gluten-free pasta (brown rice or chickpea pasta works well)
- 1 cup halved cherry tomatoes
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish
- Optional: sautéed zucchini or mushrooms for extra veggies
You can also try this pesto tossed into spiralized noodles, like in the Zucchini with Pasta and Tomatoes recipe it’s light but totally satisfying.
How to Make Gluten Free & Dairy Free Pesto Pasta
Follow these easy steps, and you’ll have dinner on the table in under 30 minutes.
1. Cook the pasta
Bring a large pot of salted water to a boil and cook your gluten-free pasta according to the package directions. Reserve about 1/4 cup of the pasta water, then drain.
2. Make the pesto
While the pasta is cooking, add basil, cashews, garlic, nutritional yeast, lemon juice, and salt to a food processor. Pulse until combined. With the motor running, stream in the olive oil and process until smooth. Add water if you want a thinner consistency.
3. Sauté tomatoes
In a skillet, warm 1 tablespoon of olive oil over medium heat. Add cherry tomatoes and cook for 4–5 minutes until they soften and blister.
4. Combine and serve
Toss the cooked pasta with the pesto and a splash of pasta water to help coat it. Add sautéed tomatoes and garnish with fresh basil.
This dish pairs beautifully with a side like Simple Beef and Broccoli – Gluten-Free for added protein.
Tips for Pesto Pasta Success
Here are a few tips to help your pesto pasta shine:
- Toast the nuts for deeper flavor, but keep an eye on them they burn fast.
- Use a high-powered blender if you want ultra-smooth pesto.
- Add veggies like roasted bell peppers or sautéed zucchini to bulk it up.
- Stir in shredded chicken, shrimp, or crispy tofu for a more complete meal. Try the protein idea from these Easy Gluten-Free Dinner Recipes.
For a comforting one-pot variation, check out the Gluten-Free One-Pot Green Chili Chicken Rice, which also follows the gluten- and dairy-free rule.
Flavorful Variations You Can Try
This dish is endlessly customizable. Here are some fun variations:
- Nut-Free Pesto: Swap cashews for sunflower seeds if allergies are a concern.
- Extra Creamy: Blend in 1/2 an avocado for a creamier texture.
- Roasted Veggies: Toss with roasted sweet potatoes or butternut squash for a fall spin.
- Zoodle Version: Make it low-carb by replacing the pasta with spiralized zucchini noodles like in this 15-Minute Garlic Butter Shrimp with Zucchini Noodles.
For a pasta-free version, this pesto is also amazing spooned over roasted salmon or used as a spread inside wraps, similar to this Cottage Cheese Wrap.
Storage Tips
Pesto pasta stores well for up to 4 days in an airtight container. Here’s how to keep it fresh:
- Refrigerator: Store in a glass container with a tight lid.
- Freezing: You can freeze the pesto sauce alone for up to 2 months.
- Reheating: Warm gently in a pan with a splash of water or olive oil to revive the sauce.
Make it ahead and pair with easy prep items like in these Easy Chicken and Veggie Lunch Boxes for busy weeks.
Final Thoughts
This Gluten Free & Dairy Free Pesto Pasta is one of those recipes that tastes like it came from a trattoria but it’s easy enough for a Tuesday night. Made with whole ingredients and packed with flavor, it’s proof that comfort food doesn’t need gluten or dairy to be deeply satisfying.