Creamy Vegan Pesto & Gluten Free Fettuccine (recipe)

Tuesday, January 28, 2014

Considering i am lactose intolerant and my husband is gluten intolerant, pesto pasta should be an impossible thing for us to enjoy but do not fear, we have the answer!

We've been experimenting with different pesto recipes for a while and we've finally got it down.


1/2 cup pine nuts
1/2 cup nutritional yeast
1/2 cup olive oil
2-4 cloves garlic (depending on the vampire population in your area)
1 ripe avocado
1 small lemon's juice (i used 1/2 of a large lemon)
3x 1oz packs of basil

cherry tomatoes
vegan parmesan
almond slivers

Brown rice noodles


  • Put a large pan of water boiling, i like to add a drizzle of olive oil and a pinch of salt to prevent the noodles from sticking and to get that bubbling nice and hot!

  • Add pine nuts, nutritional yeast, olive oil and garlic cloves to your blender. 

  • Remove basil leaves from the stalk, wash and pat dry; halve your avocado, remove the stone and scoop the flesh into the blender; then finally add your lemon juice and blend blend blend until smooth. If your blender starts to have problems and the mixture is too thick, just add a little more lemon juice or an extra drizzle of oil.

  • Meanwhile its time to start cooking your pasta and preparing the toppings. I add a splash of olive oil, a clove of garlic (pressed) and some chopped mushrooms to a pan and cook over a low- medium heat. Put your pasta boiling (adhering to the suggesting cooking times of course) and chop any other toppings you decide on.

  • Once your pasta and mushrooms are cooked, remove them both from the heat, drain the pasta and return it to the pan.

  • Combine your pesto mixture with the fettuccine and toss it all together. Divide into two large bowls and add your toppings.

Some other delicious toppings are grilled or steamed asparagus and pea sprouts.

Enjoy x


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