Easy Gluten Free Pesto Pasta with Cherry Tomatoes
This quick and comforting gluten free pesto pasta is packed with flavor, combining fragrant basil, juicy roasted cherry tomatoes, and al dente gluten free noodles. Ideal for busy weeknights, this one-bowl dish is light, fresh, and satisfying with easy swaps for dairy free or nut free versions.
Equipment
- sheet pan for roasting tomatoes
- pot for boiling pasta
- blender or food processor to make the pesto
- colander to drain pasta
- large bowl for tossing pasta
Ingredients
- 12 oz gluten free pasta (brown rice or lentil preferred)
- 1.5 cups cherry tomatoes, whole
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/3 cup olive oil
- 1/4 cup Parmesan cheese (or vegan alternative)
- 1/4 cup pine nuts, toasted
- 1/2 tsp salt (plus more to taste)
- to taste black pepper
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 400°F. Toss cherry tomatoes with olive oil, salt, and pepper. Roast for 15 minutes until blistered.
- Cook gluten free pasta according to package directions. Reserve ½ cup of pasta water before draining.
- In a blender or food processor, blend basil, garlic, toasted pine nuts, Parmesan, olive oil, and salt until smooth.
- Toss hot pasta with pesto and a splash of the reserved pasta water to create a silky sauce.
- Gently fold in the roasted cherry tomatoes. Serve warm or cold.
Notes
Toast pine nuts for deeper pesto flavor. For dairy-free, use nutritional yeast instead of Parmesan. To make it nut-free, substitute sunflower seeds. Optional toppings include vegan Parmesan, baby spinach, or a drizzle of balsamic glaze. This dish stores well and tastes great hot or cold, making it perfect for meal prep.
Nutrition
Calories: 450kcalCarbohydrates: 52gProtein: 10gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 5mgSodium: 300mgPotassium: 480mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 18mgCalcium: 110mgIron: 2mg
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