Gluten Free Dairy Free Pesto Pasta
We've got a basil forest growing in our front yard, so we eat a lot of pesto. Unfortunately for Brian, most pesto sauces are made with Parmesan cheese. So I tried making this dairy free pesto sauce for Brian, and it turned out delicious still. A slightly less thick texture than cheesy pesto, but very flavorful because it really showcases the basil. Since this dairy free pesto recipe had so few ingredients I made it without a food processor, which simplifies this recipe even more for those who don't have a food processor or don't feel like pulling it out and cleaning it after ;)
Gluten Free Vegan Pesto Pasta
Ingredients
1 bag of gluten free brown rice Penne pasta
-Trader Joe's sells a good, affordable organic brown rice pasta
1/4 cup of red wine (I surprisingly usually have a little bit of red wine hangin' around from a bottle that didn't get finished in the recommended 3 days)
2 tbs diced onion
2 tomatoes diced
1 tbs olive oil
Dairy Free Pesto Sauce
2 large handfuls of fresh picked basil
- Kitchen tip - be careful when picking your basil if you don't want it to turn black before you get it out of the colander. Use scissors to cut the leaves if possible and be careful not to squeeze the leaves too hard when washing them. This will prevent early bruising.
1/3 cup of raw walnuts (soaked and dried if possible)
1/4 cup of olive oil
3 garlic cloves minced
salt and pepper to taste
1. Saute the onion in a medium saucepan.
2. Add in the red wine. Bring to a boil then reduce to a simmer and add in the tomatoes.
3. Bring a large pot of water to a boil. Add in the pasta, stir, and then turn off the heat and cover the pot after a minute of cooking.
4. Chop your basil finely with a very sharp, large knife. You want the pieces to be very tiny! Add them to a large mixing bowl when done.
5. Chop up your walnuts very finely as well and add to bowl.
6. Mix in olive oil and minced garlic, then salt and pepper to taste. If you need more olive oil for the amount of basil you have, feel free to add more. But the idea is to keep this sauce green and leafy, not swimming in oil.
7. Once it's been about 17-20 minutes, check on your pasta. When it is tender, rinse with cold water and add to the bowl of pesto sauce.
8. Coat with the red wine and tomato sauce. Be careful when mixing because gluten free pasta can turn to mush very easily, so be gentle with your spoon!
This is a great, simple recipe for a weeknight meal. And it actually made for good leftovers that tasted fine cold. We've not been using the microwave at all, so it's always enjoyable when a pasta dish holds up the next day without reheating!
Gluten Free Vegan Pesto Pasta
 |
| GF, DF Pesto Pasta |
1 bag of gluten free brown rice Penne pasta
-Trader Joe's sells a good, affordable organic brown rice pasta
1/4 cup of red wine (I surprisingly usually have a little bit of red wine hangin' around from a bottle that didn't get finished in the recommended 3 days)
2 tbs diced onion
2 tomatoes diced
1 tbs olive oil
Dairy Free Pesto Sauce
2 large handfuls of fresh picked basil
- Kitchen tip - be careful when picking your basil if you don't want it to turn black before you get it out of the colander. Use scissors to cut the leaves if possible and be careful not to squeeze the leaves too hard when washing them. This will prevent early bruising.
1/3 cup of raw walnuts (soaked and dried if possible)
1/4 cup of olive oil
3 garlic cloves minced
salt and pepper to taste
 |
| Simple pesto pasta |
2. Add in the red wine. Bring to a boil then reduce to a simmer and add in the tomatoes.
3. Bring a large pot of water to a boil. Add in the pasta, stir, and then turn off the heat and cover the pot after a minute of cooking.
4. Chop your basil finely with a very sharp, large knife. You want the pieces to be very tiny! Add them to a large mixing bowl when done.
5. Chop up your walnuts very finely as well and add to bowl.
6. Mix in olive oil and minced garlic, then salt and pepper to taste. If you need more olive oil for the amount of basil you have, feel free to add more. But the idea is to keep this sauce green and leafy, not swimming in oil.
7. Once it's been about 17-20 minutes, check on your pasta. When it is tender, rinse with cold water and add to the bowl of pesto sauce.
8. Coat with the red wine and tomato sauce. Be careful when mixing because gluten free pasta can turn to mush very easily, so be gentle with your spoon!
This is a great, simple recipe for a weeknight meal. And it actually made for good leftovers that tasted fine cold. We've not been using the microwave at all, so it's always enjoyable when a pasta dish holds up the next day without reheating!
0 Response to "Gluten Free Dairy Free Pesto Pasta"
Post a Comment