Rice Pasta with Pesto (Vegan/Gluten-Free/Dairy and Egg-Free)
Recipe: #9364
April 30, 2013
Categories: Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Brown rice is gluten-free and Vegan, two great brands are Lundberg or President's Choice Organic, whole grain brown rice pasta contains no wheat, no gluten, no cholesterol, no dairy products and it tastes great!"
Original is 4 servings
Ingredients
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- PESTO
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Nutritional
- Serving Size: 1 (60 g)
- Calories 267.8
- Total Fat - 18.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 149.5 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 3.5 g
- Sugars - 0.2 g
- Protein - 2.9 g
- Calcium - 21.2 mg
- Iron - 0.9 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the brown rice pasta according to the package directions.
Step 2
While the pasta is cooking, place all the remaining ingredients, except for the oil, into a food processor and pulse until the herbs are completely chopped.
Step 3
Drizzle the oil down the feed tube and continue to process until all the oil is incorporated.
Step 4
Reserve a tablespoon of pasta water before draining the pasta.
Step 5
Toss the drained pasta with the pesto. If necessary, add some reserved water to the pesto.
Step 6
Season with salt and pepper. Serve immediately.
Step 7
If your not vegan or dairy-free serve with parmesan cheese.
Tips
- Blender
0 Reviews
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