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.
Ingredients
- 1 box pasta gluten free
- 3 tablespoons breadcrumbs gluten free
For the Pesto
- 1/2 cup goat milk or oat milk or any other plant milk
- 1 1/2 cups basil leaves fresh
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 3 garlic cloves
- Salt and pepper to taste
Instructions
- Make the pasta according to the box directions. Make al dente.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Add the cooked pasta to 8x8 pan. Add the pesto sauce and stir to coat.
- Sprinkle the breadcrumbs on top of the pasta mixture.
- Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the pasta is heated through.
- Serve immediately.
Notes
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.