If you want to make pasta that is gut friendly, try this gluten- free, homemade pesto pasta . The trick is to use gluten free high protein pasta. In this blog, I will also highlight how you can meal prep for this recipe and also get various meal options. Whether
Why To Make It?
Gut Health Friendly: High-protein gluten-free pasta is easier on digestion and supports gut health. Healthy Alternative: This pasta dish is much lower in carbs compared to regular pasta, so it’s a great choice if you’re looking to avoid sugar spikes. Protein-Packed: You can serve it with grilled paneer, tofu, or boiled eggs for extra protein. Super Simple: The homemade pesto is fresh, easy to make and pairs perfectly with your pasta.
Ingredients
Fresh basil – Provides a bold, fresh flavor and is packed with antioxidants. Olive oil – The healthy fats from olive oil help with nutrient absorption. Parmesan cheese – Adds richness and a savory touch. Walnuts – A great substitute for traditional pine nuts, these add extra crunch and heart-healthy fats. Sea salt – Enhances all the flavors. High-protein, gluten-free pasta – Gut-friendly and ideal for those with gluten sensitivities. Pasta water – Helps create a smooth, clingy sauce. Pistachio powder – Adds texture and flavor. Parmesan cheese – A light dusting of savory goodness. Fresh basil leaves – For that extra pop of color and freshness.
See recipe card for quantities.
Instructions
After washing fresh basil, combine 2 cups of it with 3 tablespoons olive oil, ¼ cup parmesan cheese, ⅓ cup walnuts and a pinch of sea salt. If your blender struggles, scrape down the sides and continue blending until smooth. This makes total 3 small containers of pesto, about 5 tablespoons each. You can store this pesto sauce in fridge and use later as well. Now, boil 1 cup of high-protein, gluten-free pasta according to package instructions and save ¼ cup of the pasta water before draining.
In a large bowl, toss the cooked pasta with 1 tablespoon of the homemade pesto and a little bit of reserved pasta water to create a creamy sauce. Top the pasta with 1 teaspoon of Parmesan Pistachio powder, ½ teaspoon of Parmesan cheese, and a few fresh basil leaves.
Substitutions
Nuts: You can go replace walnuts with pine nuts or almonds for a different flavor and texture. Cheese: If you’re dairy-free, use nutritional yeast instead of Parmesan. Oil: You can substitute olive oil with avocado oil for a different twist.
Variations
Zucchini Noodles: You can use spiralized zucchini, instead of pasta for a low-carbs option. Veggie Boost: Toss in some sautéed spinach, cherry tomatoes, or roasted zucchini for added veggies. Vegan Version: Use vegan cheese or nutritional yeast and pair with grilled Tofu.
Storage
Storing: Leftover pesto can be stored in an airtight container in the fridge for up to a week. The pasta itself is best enjoyed fresh but can be stored in the fridge for 2-3 days. Reheating: To reheat, gently warm the pasta in a pan over low heat, adding a splash of pasta water or olive oil to revive the sauce.
How to serve
This pesto pasta is perfect as a light lunch or dinner. You can serve it alongside grilled paneer or tofu or top it with boiled eggs for added protein. It’s a great dish for meal prep and the pesto itself can be used on sandwiches, salads, or as a dip for veggies!
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