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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23 comments

  1. I love it! Those look so yummy! I’ve been looking for glasses like that…do you mind me asking you where you got them? Thanks! :-)

  2. Hey not at all

    here is the link

    http://www.perpetualkid.com/mad-cow-mini-milk-bottle-drinking-glasses.aspx

    there are 2 on each package for $9.99 and they have different designs.

    Thanks for visiting my blog :-)

  3. Wow, look at that color! I love when natural ingredients can produce such pretty hues. This smoothie looks so wholesome and delicious, and I know I would really enjoy it! Thanks for sharing this great recipe and the beautiful photos, and thanks also for stopping by my blog!

  4. me gusta muuuuuuuuchoooo

  5. I have a whole bunch of fresh strawberries. Any tips on freezing them? Or could I use fresh berries?

  6. Steph,

    I don’t freeze strawberries anymore. I buy already frozen though. Unless they are in season I don’t bother with fresh, organic as well :-).

    You can perfectly use mix berries but use some ice to give that smoothie consistency!!

    Thanks for visiting my blog

  7. Anu,

    the tags/picts don’t come of. For the smoothie pictures I just turned the bottle so the picture wouldn’t show :-) They are darling though, I think your son will like them and you as well :-)

  8. Your spinach and strawberry combo is new to me. Considering the nutritional value of its ingredients, I’m interested to know how it tastes. The color of the end product reminds me of an avocado shake.

    Joseph Carr

  9. Joseph,

    it tastes really good. You won’t notice the spinach flavor at all :-)

  10. So I made a spinach smoothie although I didn’t follow this recipe exactly. I used raspberries and an orange and some vanilla. And the banana. It was definitely easier to eat spinach this way! I think I’ll start making them regularly and follow your recipe next time. Strawberry and banana is a much better combination than what I did. :)

  11. Great recipe! With some whey protein and some spirulina it makes the perfect post-workout food.
    Peace
    Mike

  12. These look great! I was wondering though- would you recommend adding plain or vanilla yogurt instead of some of the milk? I

  13. Katie, for sure. That would work really good!! Hope you like them :-)

  14. I was wondering your thoughts on using frozen spinach? I have some that I don’t have a plan for and no fresh spinach at the moment.

  15. Nancy Jane,

    I would not use the frozen spinach, it is not the same on this, I think you will not like it sorry :-)

    Thanks for visiting my blog!!

  16. I once e-mailed another concert tickets no service charge to help him because his ads on Craigslist were terrible.

  17. What blender do you use for youre smoothies?

  18. Why is the sodium so high for this smoothie?

  19. I just saw it yields 4-5 servings. How much would you use for 1-2 servings? Thank you, this sounds delicious.

  20. This looks easy & yummy! Do you think I could leave out the bananas or is there a similar replacement?

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