I am always looking for ways to make tasty and healthy green pesto pasta that is gluten free. I tried this one for a couple of good “gourmet” friends. They had seconds and asked for the recipe. That’s a pretty good recommendation. I like to use Penne Rigate, a gluten-free product from Italy. I also prefer the Vegan Kale and Cashew basil pesto from Trader Joe’s. (Of course, you can use any penne pasta and regular green pesto, if desired.) I tend to do this recipe in stages.

Ingredients

 

  • 12 oz of gluten-free penne rigate of equivalent
  • 1 large head of green cauliflower
  • 16 oz of sliced mushrooms
  • 2 cups non-dairy milk (e.g., almond milk)
  • 16 oz of vegan green basil pesto
  • 1 Tbsp mock chicken seasoning
  • 1 tsp NoSaltTM
  • 1 Tbsp ground basil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 Tbsp corn starch

Preparation

Put four quarts of water in a large saucepan to start heating to a boil. Turn oven on to 350o if you want to make garlic bread.

Pour 2 cups of unsweetened almond milk into a quart saucepan and place over medium heat. Mix in the corn starch, ground basil, chicken seasoning, and NoSalt. Stir periodically until almost ready to boil. Turn heat to low.

Pull off the leaves of the cauliflower. Slice off the florets leaving ½ inch of stem. Cut everything into bit-sized pieces. Place them in the almond milk mixture. Stir in the basil pesto, then cover and let simmer.

Place the sliced mushrooms in a non-stick frying pan over medium heat. Sprinkle garlic powder and onion power over them. Stir periodically and cook until dry. Add them to the almond milk mixture.

When water begins to boil, add the Penne pasta and cook per package directions. When done, drain the pasta and return it to the saucepan. Pour the sauce over the penne pasta and mix well. Reduce heat to low and allow the pasta to absorb some of the pesto sauce for 5 minutes. Add another ¼-½ cup almond milk, if needed to desired consistency.

Serving

 Spoon into pasta bowls.

I like to make sourdough garlic bread. Spray slices with olive oil and sprinkles of  garlic powder. Bake in the oven at 350o for about five minutes.

Goes well with sliced canned beets, sprinkled with lemon juice and dusted with NoSalt and a little pepper.