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Gluten-free Pasta with Spinach and Walnut Pesto

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 2
Calories: 531kcal


Spinach Pesto

  • 1/4 cup walnuts toasted
  • 4 oz baby spinach
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 tsp chili flakes
  • salt to taste
  • pepper to taste

Pasta & Marinated Tomatoes

  • 1 ripe tomato large
  • 2 tsp balsamic vinegar (optional depending on ripeness of tomatoes)
  • salt
  • 4 oz brown rice pasta dry


Spinach Pesto

  • In a food processor pulse together the walnuts, spinach, olive oil, lemon and yeast until smooth, 20-30 seconds. Season with salt and pepper. 

Pasta & Marinated tomatoes

  • Slice tomato into wedges and marinate with balsamic and a pinch of salt.
  • Toss cooked pasta with with pesto and season with salt and pepper. 
  • Divide pasta between two bowls and add tomato on top.