AuthorLeah St John, CHN
RatingDifficultyIntermediate

Topped with homemade basil & parsley pesto, fresh cherry tomatoes, and fried mushrooms if desired, this pesto pasta is a meal that everyone at the table is sure to love.

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Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 250 g gluten-free pasta bows (or other pasta shape)
 Water (to cook pasta)
 1 ½ cups cherry tomatoes, halved
 2 cups sliced mushrooms (optional)
 1 tbsp avocado oil (optional)
 Himalayan salt & black pepper, to taste

1

Cook the pasta according to the instructions on the packet.

2

[Optional Step] While the pasta is cooking, pour the oil into a frying pan, and put on medium heat. When the oil is hot, add the mushrooms, and fry until golden, about 5-8 minutes. Set aside.

3

Once cooked, drain the pasta in a colander.

4

Increase the stove temperature to low/medium, and add the pesto to the pot. Stir occasionally until warm.

5

Add the pasta back to the pot, and stir to coat with the pesto.

6

Stir the cherry tomatoes and mushrooms into the pasta until evenly distributed.

7

Serve with a side salad, and enjoy!

Category

Ingredients

 250 g gluten-free pasta bows (or other pasta shape)
 Water (to cook pasta)
 1 ½ cups cherry tomatoes, halved
 2 cups sliced mushrooms (optional)
 1 tbsp avocado oil (optional)
 Himalayan salt & black pepper, to taste

Directions

1

Cook the pasta according to the instructions on the packet.

2

[Optional Step] While the pasta is cooking, pour the oil into a frying pan, and put on medium heat. When the oil is hot, add the mushrooms, and fry until golden, about 5-8 minutes. Set aside.

3

Once cooked, drain the pasta in a colander.

4

Increase the stove temperature to low/medium, and add the pesto to the pot. Stir occasionally until warm.

5

Add the pasta back to the pot, and stir to coat with the pesto.

6

Stir the cherry tomatoes and mushrooms into the pasta until evenly distributed.

7

Serve with a side salad, and enjoy!

Pesto Pasta