Don't mind this picture - I forgot to get one specifically of the pasta but I'm going to remake it just for you! This is my Dairy Free Pesto Pasta and it's a perfect option for your dairy free and vegan friends.
Yields: 4
Portion: 1 bowl
Prep time: 15 minutes
Total time: 30 minutes
This recipe is dairy free, gluten free, vegan.
Ingredients:
1 box of Eat Banza rigatoni (any pasta that has holes to ensure the sauce gets into the pasta)
2 cups basil
1/2 lemon, juiced
1/2 cup pine nuts (sometimes I'll do ¼ cup walnuts and ¼ cup pine nuts)
4 cloves garlic
1/4 cup olive oil
1/2 tsp salt (or more if needed)
Optional: 2 tbsp nutritional yeast
Instructions:
1. Blend pesto: Add all ingredients to a food processor or blender. Process until well-combined and to desired texture. Add more olive oil if it's too dry. Taste test and add more salt if necessary.
2. Cook pasta: boil a pot of water on the stove top on medium high heat. Add salt to the water. Once the water boils, add the pasta. Cook al dente. Gluten free pasta cooks faster than regular pasta so pay close attention.
3. Add pesto: strain the pasta and place the pot of pasta back onto the same stove top and add on the pesto. Have the stovetop on low heat and mix in the pesto well. Serve and enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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