Creamy Vegetarian Pasta (gluten free option)

This creamy vegetarian pasta is the perfect dish for a quick and easy weeknight meal. It’s made with simple ingredients that you probably already have on hand, and it can be prepped ahead of time, making it even easier to get on the table. All you need for this vegetarian pasta is pesto, pasta, pine nuts and breadcrumbs. You can buy your own pesto or use the recipe below to make your own!

The key to this dish is the creamy pesto sauce, which is made with fresh basil, pine nuts, olive oil, and garlic. The goat milk adds a touch of richness and creaminess, and the breadcrumbs on top add a bit of crunch.

This creamy vegetarian pasta recipe is gluten free and can be made nut free, vegan and dairy free.

Shop the exact dish I used to create this recipe here!

why you’ll love this recipe

• You can use any type of pasta you like for this creamy vegetarian pasta recipe. If you are not gluten free you can use any pasta you like. I like to use chickpea pasta since it is high in fiber and high in protein.
• If you are nut free you can use sunflower seeds or pumpkin seeds.
• If you don’t have goat milk, you can use any other type of milk, such as cow’s milk, oat milk, or soy milk.
• You can also add other ingredients to the pesto sauce, such as sun-dried tomatoes, roasted red peppers, or grated Parmesan cheese.
• To make the breadcrumbs gluten free, you can use gluten free bread or crackers.
• The ingredients are simple and easy to find.
• The recipe is straightforward and doesn’t require any special cooking skills.
• The pasta bake can be made ahead of time, which makes it even easier to prepare.
• You can add different vegetables, such as spinach or mushrooms, or you can use a different type of pasta.
• This pasta bake is also packed with vegetables, so it’s a healthy and satisfying option for the whole family.
• This creamy vegetarian pasta is also a great option for meal prepping. Simply cook the pasta and make the pesto sauce ahead of time and then store them separately in the refrigerator. When you’re ready to eat, simply combine the pasta and pesto sauce and then bake according to the instructions.
• This creamy vegetarian pasta is a delicious and easy way to get a healthy and satisfying meal on the table in no time.

If you love this recipe, order my cookbook “Easy Allergy-Free Cooking: Simple & Safe Everyday Recipes for Everyone” here!

ingredients & substitutions

Pasta

Pasta is a good source of carbohydrates, which are the body’s main source of energy. It is also a good source of fiber, which can help to regulate digestion. I like to use chickpea pasta since it is high in fiber and high in protein.

You can use any type of pasta you like for this creamy vegetarian pasta recipe. Some popular options include spaghetti, penne, and macaroni. If you are not gluten free you can use any pasta you like.

Goat milk

Goat milk has a slightly sweet and tangy taste. It is thinner than cow’s milk and has a more subtle flavor.

Goat milk is a good source of calcium, potassium, and vitamin A. It is also lower in lactose than cow’s milk, making it a good option for people who are lactose intolerant.

You can substitute cow’s milk, oat milk, or soy milk for goat milk in this recipe.

Basil

Basil is a good source of vitamins C and K. It also contains antioxidants, which can help to protect the body from damage.

You can substitute spinach, or arugula for basil in this creamy vegetarian pasta recipe.

Pine nuts

Pine nuts have a nutty, earthy flavor. They are often used in pesto, sauces, and salads. Pine nuts are a good source of protein, healthy fats, and vitamins E and K. They also contain antioxidants, which can help to protect the body from damage.

If you are not nut free, you can substitute walnuts, almonds, or cashews for pine nuts in this recipe. If you are nut free you can use sunflower seeds or pumpkin seeds.

Olive oil

Olive oil is a good source of monounsaturated fats, which are considered to be healthy fats. It also contains antioxidants, which can help to protect the body from damage.

You can substitute vegetable oil or avocado oil for olive oil in this creamy vegetarian pasta recipe.

Garlic

Garlic has a strong, pungent flavor. It is often used in cooking to add flavor and depth. Garlic is a good source of antioxidants and has been shown to have a number of health benefits, including reducing blood pressure and cholesterol levels.

You can substitute onion, shallots, or chives for garlic in this recipe.

Breadcrumbs

Breadcrumbs have a neutral taste, but they can add a bit of crunch to a dish.

You can substitute crushed crackers (gluten free if needed) or extra pine nuts for breadcrumbs in this recipe.

taste & texture

The creamy vegetarian pasta has a rich, creamy flavor with a hint of sweetness from the goat milk. The basil pesto adds a herbaceous and earthy flavor, while the pine nuts add a nutty crunch. The breadcrumbs on top add a bit of texture and golden brown color. The pasta is cooked al dente, so it has a slightly chewy texture.

The goat milk gives the creamy vegetarian pasta sauce a creamy and smooth texture. The basil pesto adds a fresh and herbaceous flavor. The pine nuts add a nutty and crunchy texture. The breadcrumbs add a golden brown color and a bit of crunch. The pasta is cooked al dente, so it has a slightly chewy texture.

Check out some more of my easy, gluten free recipes here!

directions

Step 1

Make the pasta according to the box directions. Make al dente.

Step 2

Preheat oven to 375 degrees F (190 degrees C).

Step 3

Make the pesto sauce. In a food processor, combine the basil, pine nuts, olive oil, garlic, salt, and pepper. Process until smooth. Add the goat milk and pulse until combined.

Step 4

Add the cooked pasta to 8×8 pan. Add the pesto sauce and stir to coat.

Step 5

Sprinkle the breadcrumbs on top of the pasta mixture.

Step 6

Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the pasta is heated through.

expert tips & tricks

• Use fresh basil whenever possible. This will give the pesto its best flavor.
• If you don’t have goat milk, you can substitute any other type of milk, such as cow’s milk, almond milk, or soy milk.
• You can also add other ingredients to the pesto sauce, such as sun-dried tomatoes, roasted red peppers, or grated Parmesan cheese.
• To make the breadcrumbs gluten free, you can use gluten free bread or crackers.
• When baking the creamy vegetarian pasta, make sure that the oven is preheated to the correct temperature. This will help to ensure that the pasta bake cooks evenly.
• Don’t overcook the pasta. The pasta should be cooked al dente, so it has a slightly chewy texture.
• Let the pasta bake cool slightly before serving. This will help to prevent the sauce from becoming runny.
• If you are making the creamy vegetarian pasta ahead of time, you can assemble it up to the point of baking and then refrigerate it for up to 24 hours. When you are ready to bake, simply remove the dish from the refrigerator and let it sit at room temperature for 30 minutes before baking.
• If you are freezing the creamy vegetarian pasta, you can do so after it has been baked. Let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe container and freeze for up to 2 months. When you are ready to eat, thaw the pasta bake overnight in the refrigerator and then reheat it according to the instructions above.

how to make this lower carb

You can substitute low carb cauliflower pasta for the regular pasta in this creamy vegetarian pasta recipe.

how to make this healthier

You can substitute oat milk for the goat milk in this creamy vegetarian pasta. Oat milk is a good option for a low-fat milk because it is naturally low in fat.

how to make this vegan

Use vegan pesto. There are many different brands of vegan pesto available, or you can make your own. If you make your own, use vegan milk. You can substitute any plant-based milk for the goat milk in this creamy vegetarian pasta. Some popular options include soy milk, and oat milk.

how to serve & store

To serve: Let the creamy vegetarian pasta cool slightly before serving. Serve it hot with a side salad or vegetable. You can also garnish it with fresh basil leaves or grated Parmesan cheese.

To store in the fridge: Let the creamy pasta bake cool completely. Cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days.

To store in the freezer: Let the creamy vegetarian pasta cool completely. Wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe container. Freeze for up to 2 months.

To reheat: Thaw the creamy vegetarian pasta overnight in the refrigerator. Preheat the oven to 350 degrees F (175 degrees C). Remove the pasta bake from the refrigerator and let it sit at room temperature for 30 minutes. Bake the pasta bake for 15-20 minutes, or until heated through.

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