Creamy Basil Pesto Pasta with Pine Nuts
Dive into the easy, family-friendly comfort of our you-won't-believe-it's-vegan-and-gluten-free Creamy Pesto Pasta. This delicious dish, abundant with basil and creamy goodness, is made anti-inflammatory with gluten-free noodles and coconut cream instead of heavy cream for the perfect comfort food to enjoy any time of the year.
Ingredients
- 1/2 cup basil pesto
- 1/4 cup coconut cream
- 12 oz short pasta ziti, penne, rigatoni, etc. gluten-free
- red pepper flakes optional
- 4 oz parmesan cheese freshly grated (optional)
Instructions
- Bring a pot of heavily salted water to a boil over high heat. Add pasta and cook to al dente according to package instructions.12 oz short pasta
- Before draining the pasta, reserve 1 cup pasta cooking water to the side.
- Drain pasta and set aside.
- In the empty saucepan, add pesto and coconut cream. Stir to combine. Add pasta and stir to coat the pasta. If you like the consistency, you can serve now. If you prefer a thinner pesto coating, add pasta water 2 Tbsp at a time, stirring to fully incorporate. Add more water as needed, until desired consistency is achieved.1/2 cup basil pesto, 1/4 cup coconut cream
- Serve warm with red pepper flakes (if using) and freshly grated parmesan cheese.red pepper flakes, 4 oz parmesan cheese
Notes
Recipe Notes:
- To make dairy-free, use coconut cream and omit cheese garnish
- To make gluten-free, use gluten-free pesto and gluten-free pasta.
- Leftovers can be stored for up to 3 days in the refrigerator in an airtight container. To reheat, do so in a saucepan on the stove over medium-low heat (or in the microwave). Add a splash of chicken stock or vegetable stock as needed to loosen up the sauce.
Nutrition
Calories: 581kcalCarbohydrates: 69gProtein: 18gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 745mgPotassium: 75mgFiber: 2gSugar: 1gVitamin A: 846IUVitamin C: 0.4mgCalcium: 387mgIron: 2mg