Easy Vegan GF Pasta

Gluten Free Pasta

and easy vegan pesto make for a delicious and fast meal.

Happy September everyone! Although it is technically not fall yet (September 23 to be exact), it seems that the seasons are changing. The kids in my neighborhood have all gone back to school, the weather is a bit cooler, and some of the fall veggies are starting to make an appearance at my local market.

These cherry tomatoes caught my eye, so I decided to make this tasty pasta dish, and also use some gluten-free pasta. I love the way this tastes, and it doesn’t feel to heavy. Let me know if you make it. Merci!!

Ingredients

Gluten Free Pasta, I used this kind

2 cups of cherry tomatoes, preferably organic

3 cloves of garlic

1/4 tsp of salt (maybe more)

1 1/2 jalapeno’s

1/2 cup + 2 tablespoons of walnuts

1 whole lemon, juiced

3/4 cup mint leaves, fresh

3/4 cup basil leaves, fresh

1/2 cup avocado oil (can use olive oil if thats what you have)

Put mint, basil, 1/4 tsp salt, garlic cloves, jalapeños, lemon juice, and avocado oil into a food processor - blend until almost smooth. Put into container, set aside.

Prepare your pasta according to package directions, make sure you reserve some of the pasta water for the pasta sauce later.

In a medium sized skillet, add 1-2 tablespoons of oil to a pan, medium heat, and when pan is hot add the tomatoes. Make sure you step back when you add the tomatoes, they will sizzle and pop from the water. Sprinkle a little salt on top and cover with lid. Let tomatoes soften and cook for 3-4 minutes. Add the drained pasta, turn off stove, then add in pesto sauce. Thin the sauce out with a little of the pasta water.

Serve with chopped walnuts and/or some chopped basil. Bon appetit!