Gluten-Free Pesto Pasta with Rice Noodles

Ingredients

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• 12 oz gluten-free rice noodles Shop
• 2 cups fresh basil leaves, packed
• 0.5 cup pine nuts, toasted Shop
• 2 cloves garlic
• 0.5 cup nutritional yeast Shop
• 0.5 cup extra virgin olive oil
• 2 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup cherry tomatoes, halved
• 0.5 cup gluten-free vegetable broth Shop

Instructions

1. 1 Cook the gluten-free rice noodles according to package directions until al dente, typically for about 8-10 minutes. Drain the noodles and rinse them with cool water to prevent sticking, then set aside. Reserve about 1 cup of the starchy noodle cooking water before draining.
2. 2 While the noodles cook, prepare the pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, and nutritional yeast. Pulse until the ingredients are roughly chopped, about 30 seconds.
3. 3 With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and emulsified, which should take about 1-2 minutes. Stir in the lemon juice, salt, and black pepper, tasting and adjusting seasonings as needed.
4. 4 In a large skillet or pot, heat the gluten-free vegetable broth over medium heat until it begins to simmer, about 3-5 minutes. Add the prepared pesto to the simmering broth and stir to combine, creating a light sauce base.
5. 5 Add the cooked gluten-free rice noodles and halved cherry tomatoes to the skillet with the pesto sauce. Toss gently to coat everything evenly, adding some of the reserved noodle water, a tablespoon at a time, if needed to achieve a smooth, glossy consistency. Continue to cook and toss for about 5-7 minutes, allowing the flavors to meld and the tomatoes to slightly soften.
6. 6 Serve the gluten-free pesto pasta immediately, garnishing with extra pine nuts or fresh basil leaves if desired. The total cooking time for this step should be approximately 10-15 minutes.

Nutrition (per serving)

Tips & Notes

• Toast the pine nuts in a dry skillet over medium-low heat, shaking the pan often. They go from golden to burnt in under a minute.
• Choose nutritional yeast labeled gluten-free. It gives the pesto a cheesy flavor without dairy and is already salty, so taste before adding all the salt.
• Turn the heat to low before the pesto goes into the warm broth, and toss quickly. Long, high heat darkens the basil and dulls its flavor.

Common questions