My own creation and take on a gluten free pasta pesto with fresh, summery vegetables. It can easily be made vegan with substitutes for the cheese and cream.
Ingredients for 4 pers:
4 chopped garlic cloves
1 tsp sambal
1 finely sliced zucchini
300 gr mushrooms
6 tsbp pesto
150 gr grated parmesan cheese
Gluten free spaghetti
150 gr fresh cherry tomatoes
1 big bunch of sliced asparagus
Cook the spaghetti al dente( 6 min and add the asparagus within the last minute)
Heat olive oil in a large pan
Fry garlic and sambal
Add the zucchini, fry and stir a couple of minutes
When the zucchini slices are cooked until al dente, add the mushrooms, fry and stir well
Mix half of the pesto with 2 tbsp of cream and mix in with vegetables
Add the spaghetti and the asparagus with little of the pasta water. Save some asparagus for the plating.
Mix in well with the veggiepesto and add the rest of the pesto in and mix and toss the veggies, pesto and pasta together.
Season with salt and freshly grounded black pepper
Plate and sprinkle parmesan, tomatoes, asparagus on top and finish with some drippings of balsamic vinegar
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