Gluten free spinach pesto pasta

I love making quick pasta recipes that will satisfy my kids and myself. I sometimes use gluten free pasta made with quinoa but you  can use any type of pasta you would like. If you haven’t made your own pesto sauce before I urge to try this gluten free spinach pesto pasta, it is super simple and you can make changes to cater to your taste.

gluten free spinach pesto pasta | Eat Good 4 Life

If you are like me and love making quick pasta dinner recipes you will love this simple gluten free spinach pesto pasta.

Instead of incorporating the chopped spinach to the processor I added it to the saute pan. You can do either one, they will both end up with great results. For me adding it to the pan was just as easy.

You can also do a mixture of heavy cream, half and half or just add some milk of choice to reduce the calories. I am never concerned that much in lowering calories because for the most part we eat pretty healthy so using heavy cream once in a while it is not a concern for us.

On another note, I don’t know if you remember that my cookbook is about to come out. Next month you will be able to get it delivered right to your door. If you haven’t checked it out here is the link to pre-order my cookbook. I anticipate the cookbook being available in about three weeks to ship. I am so excited!

Anyhow, I hope you get to make this simple yet super tasty gluten free spinach pesto pasta. A great meatless dinner recipe that is ready in just about 20 minutes.

Enjoy!

gluten free spinach pesto pasta | Eat Good 4 Life

gluten free spinach pesto pasta | Eat Good 4 Life

gluten free spinach pesto pasta | Eat Good 4 Life

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Gluten free spinach pesto pasta

Miryam's original recipe

Yield: 6 servings

Total Time: 25 minutes

Ingredients:

  • 1 lb gluten free pasta, or any other pasta
  • 16 oz frozen chopped spinach, thaw out and liquid squeezed
  • 1 cup heavy cream, or half and half
  • 1/2 cup milk of choice
  • 4 oz fresh basil
  • 2 garlic cloves
  • 1/3 cup parmesan cheese
  • 1/3 cup Parmegiano Reggiano cheese
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp celtic salt

Directions:

Cook pasta according to package instructions.

In your food processor add in the cheeses, olive oil, garlic, basil and salt. Pulse until the mixture comes together, just like in the picture.

In a saute pan add the pesto followed by the cream, milk and chopped spinach. Stir until you obtain a creamy mixture. Add the pasta and combine. Serve immediately.

NOTE: If your sauce is too thick for your liking add more milk to it until you obtain your desired consistency. Also you can add some pepper flakes and extra grated cheese before serving!

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48 comments

  1. Miryam,
    Each summer after I harvest my garlic crop, I save out the largest cloves and roast most of the rest. I store it in my freezer and use it all year long. It’s so easy and just melts into any dish!
    This pizza looks great–we enjoy our Friday Night Pizza Nights, and pizza is a great way to get the farm share veggies out of the box and into our bellies.
    Thanks!

  2. What a beautiful pizza, Miryam!

  3. That looks seriously good. I’m always looking for good ideas for homemade pizza.

  4. The best white pizza I have ever seen! I want one now.

  5. So, what do you do with the remaining 3 tsp of olive oil?
    It looks really great and cannot wait to try it!

  6. These look so amazing and I love the Cascadian Farm brand vegetables; they’re so delicious.

  7. This is what I get for typing too fast, what I meant to say is these pictures look so amazing! Beautiful – just want to eat through the computer screen!

  8. Hi – thanks so much for the recipe, it was delicious!! I grilled the pizza dough on both sides, then put the toppings on, then put back on grill to melt the cheese.

    One thing I wanted to mention – I used to buy Cascadian Farms all the time until I read the label. In small letters on the back it said “product of China”…I was so disappointed because I thought I was buying a USA organic product. I don’t believe they can monitor everything in China to insure it’s organic! Just food for thought….I try to buy from my local farmers.

    Thanks again!!

  9. Hey, Miryam! This pizza looks delicious, but I’m wondering if I can sautee jarred minced garlic in a pan until browned instead of roasting whole garlic heads? (We never have whole garlic on hand and prefer to take the easy way out.) Thanks in advance! (:

  10. I only have minced garlic, how much equals 5 heads?

  11. Sadly no flavor, no one would eat it.

  12. Fantastic recipe! I just mixed the ricotta with fresh chopped spinach and minced garlic. The pizza was awesome! Thanks for the great dinner idea :)

  13. If you plan to upgrade, I respectfully recommend that you take a writing class. There were a number of mistakes indicating that your writing needs to be refined. The mistakes are distracting.

  14. I mean really! I see no glaring errors in spelling, Kathleen. She is a nutritionist, not en English teacher. I do not find anything she wrote distracting and as for missing commas, I think that everyone when writing emails, etc. often misses those, but the message is still clear. The recipe itself is correct and that’s the main thing, so please save your disparaging remarks for someone who deserves them and if anything, you have detracted from her post by stating she needs to take a writing class. I suggest you take a class in etiquette – shame on you for slamming someone who is giving her time, education as a nutritionist and recipes to those of us who appreciate them!

    • Thanks so much for your support. I do try but grammar is not my strongest point :-) I really appreciate your concern. It means a lot to me. Thanks for stopping by and I hope you keep coming back for more!

    • I agree. As long as Miryam has the ingredients and quantities correct, that’s all we need.
      And I love this pizza. I have tried others (meh), this one is great! Thanks for sharing.

  15. I love white pie. However when I make it I mix the ricotta mozzarella and also parmesan reggiano together then add my garlic,spinach,etc. It also great with shrimp or almost any seafood.

  16. would love to know if you got app started. We are starting our healthy eating program(diet) tomorrow. My husband and both need to lose about 50lbs(really more). Cant wait to try this pizza this week. Please let me know about your app…thanks

  17. You say that a serving is 232g – how many slices does that come out to?  Thanks!

  18. Oh man this was good. The first time wasn’t enough – I had to make it twice purely out of luscious desire. The roasted garlic white sauce is simply to die for, but you *can* go one-up: a few thick slices of chorizo are just heavenly on this pizza, then top it with peppery fresh arugula before serving. AMAZING

  19. I make my roast garlic this way, use the roast garlic in any recipe, save the garlic oil for sauteeing, adding to vinaigrettes, anything you would use a flavored oil for
    Preheat oven to 350°F. Place 2 heads of garlic (unpeeled and broken into cloves or small pieces) in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. (or place in a small covered baking dish) 
    Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper.

  20. Since it’s National Pizza Day, I hopped onto Pinterest to look at some pizza recipes and found this! OMG – it is DELICIOUS! Just made it for my fiance and myself and we are in love with it. Followed your directions to a T and everything turned out perfectly. I had never roasted garlic in the oven before so I was a little apprehensive but it turned out great. Thanks so much for this recipe – will definitely be making it again!!!

  21. Our favorite pizza is chicken pesto. Homemade pesto sauce. Mozzarella and Parmesan. Chicken if you wish. Or without. 

  22. Miryam, I am searching for a specific spinach pizza recipe that is everything your recipe is but with a top crust too! Have you ever had that pizza? The top crust would have a lot of olive oil and salt on it! We used to have an Italian pizza shop in town that made this delicious pizza, but when the owners passed away, the sons closed shop!

  23. Miryam,  Thank you for taking the time & effort to post this wonderful recipe!  I am gluten, onion & garlic intolerant (amongst other – Ugh – dietary issues).  I was able to adapt your recipe using lactose free cottage cheese, garlic infused oil, gluten free pizza crust by Schaar, and added some favorite “safe” toppings to the spinach (pineapple and Hormel Canadian bacon pizza slices).  Was looking for a tomato free pizza idea and this did it!

  24. I had been looking for a recipe just like this. Occasionally we go out for pizza and this is our favorite kind. I can’t wait to try it next week. Thank you so much!!!

  25. The pizza looks amazing! Really, I can’t wait to make it myself :) Question, did you made the whole wheat pizza dough? or did you bought from a store, if so what’s the name of the brand. Thanks :)

  26. I have always purchased white cheese pizza and now I can make it so thank you! You might consider a white cheese, fig, onion and top with arugula after cooking or white cheese and pear. Both are extremely tasty with the roasted garlic. 

  27. This might be a dumb question but how do you squueze out the liquid from the spinach?

  28. Can I use fresh spinach for this?! And if so how would I go about doing it?

  29. Looks delicious! Can’t wait to try it! Thanks so much for sharing

  30. I’m on portion control fix 21 diet and would like to know what is the portion for this diet? The pizza sounds so good that I would like to make it but don’t want to blow my diet. Thank you

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