This delicious pesto pasta meal is made with gluten-free pasta. I like to use quinoa pasta as quinoa is a grain that is very nutritious and high in proteins. It’s also not a common allergen, contrary to corn, which is commonly used in gluten-free pasta.
The sauce is made with pesto, sun-dried tomatoes, olives and spices. It’s a very Mediterranean dish and it’s very healthy as well. Feel free to add a good source of protein to the dish if you like.
When you cook gluten-free pasta, make sure your pot is big enough and stir them while they are cooking. It’s also best to avoid over cooking them.
You could add fresh Parmesan on top of the dish, but for a dairy-free option, skip the cheese or use nutritional yeast, which can be found in most health food stores. Not to confused with baking yeast though! Nutritional yeast looks like big yellow flakes, and it’s made to add to foods. It’s also known to be a good source of B12.
This dish is vegan and gluten-fee, and serves 4.
- 1 package gluten-free pasta (quinoa pasta are preferred)
- 2 tablespoon olive oil
- ½ onion, diced
- 2-3 cloves garlic, minced
- ⅓ cup fresh pesto
- ¼ cup sun-dried tomatoes, drained and sliced
- Sea salt and ground pepper, to taste
- Nutritional yeast, or organic fresh Parmesan, to taste (optional)
- Cook pasta in a pot of boiling water. Drain.
- By the meantime, in a large skillet, over medium heat, sauté garlic and onion in olive oil until onions are translucent. Add pesto and sun-dried tomatoes, reduce heat to low and let simmer for a few minutes.
- Add pesto mixture to the pasta, season with sea salt and pepper, mix well, and if you like, serve with nutritional yeast or fresh Parmesan.