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Gluten Free & Dairy Free Pesto Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520
A vibrant, dairy-free pesto pasta perfect for a quick, wholesome meal that caters to gluten-free and vegan diets.

Ingredients

Pesto

  • 2 cups fresh basil leaves, packed
  • 1/3 cup raw cashews or pine nuts
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1 lemon lemon, juiced
  • 1/3 cup extra virgin olive oil
  • to taste Salt
  • 2 tbsp water (to thin, if needed)

Pasta

  • 12 oz gluten-free pasta (brown rice or chickpea pasta)
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • for garnish Fresh basil leaves
  • optional sautéed zucchini or mushrooms

Instructions 

  • Cook gluten-free pasta in salted boiling water, reserving 1/4 cup of pasta water before draining.
  • Blend basil, cashews, garlic, nutritional yeast, lemon juice, and salt; drizzle in olive oil until smooth. Add water to thin if needed.
  • Heat olive oil in a skillet, cook cherry tomatoes for 4–5 minutes until blistered.
  • Toss cooked pasta with pesto and a splash of reserved pasta water; add sautéed tomatoes and garnish with basil. Serve warm.

Notes

Use fresh basil for the best flavor and adjust salt to taste.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Fusion
Keyword: Gluten-Free, Pesto, Vegan