Gluten Free & Dairy Free Pesto Pasta
This cozy, weeknight-friendly pesto pasta is both gluten free and dairy free made creamy with cashews and bright with lemon and basil. It’s the kind of bowl that feels like a warm hug without weighing you down.
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
Toast the nuts for deeper flavor. Use a blender for a smoother pesto. Add sautéed mushrooms or zucchini to bulk it up, or toss in protein like shredded chicken or tofu. Leftover pesto works great on wraps or fish!
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 11gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 14gSodium: 180mgPotassium: 420mgFiber: 5gSugar: 3gVitamin A: 1400IUVitamin C: 15mgCalcium: 60mgIron: 2.5mg
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