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Gluten-free Pasta with Spinach and Walnut Pesto

Course Main Course
Keyword Gluten free pasta, Gluten Free Pasta with Spinach and Walnut Pesto, spinach and walnut pesto
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 531kcal
Author Misty Eilar

Ingredients

Spinach Pesto

  • ¼ cup walnuts toasted
  • 4 oz baby spinach
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ½ 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

Instructions

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.

Nutrition

Calories: 531kcal | Carbohydrates: 54g | Protein: 10g | Fat: 32g | Saturated Fat: 4g | Sodium: 68mg | Potassium: 601mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5975IU | Vitamin C: 30.2mg | Calcium: 77mg | Iron: 2.5mg