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Tomato Pesto Spaghetti (Gluten Free, Dairy Free)

sun dried tomato pesto spaghetti
Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 12 mins Total Time: 32 mins
Servings 2
Best Season Suitable throughout the year
Ingredients
    For the pesto:
  • 90 g sun dried tomatoes
  • 2 tbsp pine nuts
  • 15 g fresh basil
  • 2 tbsp dairy free cheese (grated)
  • 1 garlic clove (minced)
  • salt and pepper (for seasoning)
  • For the pasta:
  • 180 g gluten free spaghetti
  • 60 g pancetta (diced)
  • 1 red onion (diced)
  • 1 tsp olive oil
Instructions
  1. Place all the ingredients for the pesto except the olive oil into a blender

  2. Blend on a medium speed while slowly pouring in the olive oil, you can add more oil if you feel it is needed

  3. Season to taste and set aside while you prepare your spaghetti

  4. Cook the gluten free spaghetti according to the instructions on the packet

  5. Add the olive oil to a shallow pan over a medium heat

  6. Saute the onion and pancetta until the pancetta is crisp, about 6-8 minutes

  7. Stir in the cooked spaghetti and enough of the sun dried tomato pesto to coat your pasta

Keywords: gluten free pasta, pasta recipes, sun dried tomato pesto recipe, dairy free recipes, vegan pesto recipe