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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 made with fresh basil and nuts, perfect for a quick and healthy meal.

Ingredients

Pasta

  • 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
  • Salt 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

Garnish

  • Fresh basil leaves Fresh basil leaves, for garnish

Optional

  • sautéed zucchini or mushrooms Optional: sautéed zucchini or mushrooms

Instructions 

  • Cook pasta in salted boiling water, reserve 1/4 cup pasta water, then drain.
  • Blend basil, nuts, 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 pasta with pesto, add reserved water, then mix in tomatoes. Garnish with fresh basil and serve warm.

Notes

Use fresh basil for the best flavor and adjust water for desired consistency.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: International
Keyword: Gluten-Free, Pasta, Vegan