The handiest gluten-free vegan pesto pasta

recipe image

The best gluten-free vegan pesto pasta

Picture by Alannah | Kale Mary
  • Serves

  • 1 cup

    unique basil

  • 1 cup

    nutritional yeast

  • 1 cup

    microscopic one spinach

  • 1 cup

    pine nuts

  • 1/2 cup

    raw cashews

  • 1 tablespoon

    garlic granules

  • 1 1/2 cups


  • 1 pinch


  • 500 grams

    gluten-free vegan pasta

  • 12

    cherry tomatoes, halved

  1. Cook dinner pasta as per packet directions. Gluten-free pasta on the total cooks in spherical eight minutes (for al dente).
  2. Add basil, nutritional yeast, spinach, pine nuts, cashews, garlic granules, olive oil and salt to a food processor and blend till mixed. Alter seasonings to taste then combine the pesto by the cooked pasta, spoonfuls at a time.
  3. Once it’s likely you’ll possibly well have reached your desired pesto to pasta ratio, add the cherry tomatoes then encourage.
  4. Any leftover pesto could well very smartly be saved within the fridge, but let it sit down at room temperature sooner than eating because the oil could well solidify from being refrigerated.

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