dairy free pesto gluten free pasta
Print Recipe

Chicken Pesto Pasta

Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Chicken, Main Dish
Cuisine: Dairy-free, Gluten-free
Servings: 4 people

Ingredients

  • 300 g gluten-free pasta
  • 1/2 cup raw cashews
  • 500 ml water
  • 1/2 lemon juiced
  • 6 cloves garlic
  • 2 cups spinach, fresh or 4 cubes frozen
  • 1 bunch basil, fresh
  • 1/4 cup nutritional yeast flakes NOT baking yeast
  • 1/4 cup olive oil
  • 1/2 tsp sea salt
  • 2 cups coconut milk
  • 1 tbsp olive oil extra
  • 6 chicken thigh fillets cut into bite sized pieces

Instructions

  • Cook the pasta as per instructions, drain and set aside while preparing the sauce.
  • Soak cashews in water overnight (or in boiling water for 1 hour).
  • Drain and rinse.
  • Blend in a food processor or blender with 1/2 cup fresh water until smooth.
  • Add lemon juice, garlic, spinach, basil, yeast flakes, olive oil and salt.
  • Blend until smooth.
  • Add coconut milk. Blend until incorporated.
  • In a large pot, brown the chicken in the extra olive oil.
  • Add the pesto sauce and simmer for 10 minutes or until the chicken is cooked through.
  • Serve with pasta

Notes

This is lovely served over rice or steamed vegetables in place of the pasta.