Gluten Free Spaghetti with Cashew Basil Pesto and Semi-Sundried Tomatoes
Updated: 4 days ago
This Gluten Free Spaghetti with Cashew Basil Pesto and Semi-Sundried Tomatoes combines creamy homemade basil pesto, roasted cashews and Parmesan with the sweet, tangy flavour of semi-sundried tomatoes. A delicious, flavour-packed pasta dish that's perfect for an easy family dinner.
About Gluten Free Spaghetti with Cashew Basil Pesto and Semi-Sundried Tomatoes
Homemade cashew basil pesto brings a lovely richness to this spaghetti, while semi-sundried tomatoes add a sweet, tangy contrast. The combination of fresh basil, roasted cashews, garlic, lemon and Parmesan creates a creamy sauce that coats the pasta beautifully.
It's a simple Italian-inspired dish that makes the most of fresh ingredients without needing a complicated sauce. You can also prepare the pesto ahead, making this gluten-free pasta a convenient option for family dinners or entertaining.
Helpful Tips
Reserve the pasta water.
Before draining the spaghetti, save ¼ cup of the starchy cooking water. Adding it to the pesto helps create a silky sauce that coats the pasta evenly.
Use homemade cashew basil pesto.
Follow my Cashew Basil Pesto recipe, then measure ¾ cup for this dish. The full pesto recipe makes approximately 1½ cups, so you can refrigerate or freeze the remainder following its storage instructions.
Prepare the pesto ahead.
Make the pesto in advance and refrigerate for up to 4 days, or freeze for longer storage. This makes preparing the pasta even easier.
Add your favourite vegetables.
Baby spinach, roasted capsicum or zucchini are delicious additions that complement the basil pesto and semi-sundried tomatoes.
Make it more substantial.
Add grilled chicken, prawns or another favourite protein for a heartier meal.
Store leftovers.
Allow the pasta to cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to loosen the pesto sauce if needed.
Choose gluten-free spaghetti.
Use your favourite gluten-free spaghetti and cook according to the packet instructions, as cooking times vary between brands.
What to Serve With Gluten Free Spaghetti with Cashew Basil Pesto and Semi-Sundried Tomatoes
This creamy pesto spaghetti is lovely served with a fresh green salad, roasted vegetables or warm gluten-free garlic bread. For a more substantial meal, pair it with grilled chicken or prawns and finish with extra Parmesan and fresh basil.
More Gluten Free Pasta Recipes to Try
If you love comforting pasta dishes packed with flavour, here are more delicious gluten-free recipes to try, from creamy sauces and homemade pasta to hearty family favourites.
Gluten Free Spaghetti with Cashew Basil Pesto and Semi-Sundried Tomatoes
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Category: Dinner
Recipe Cuisine: Italian-inspired
INGREDIENTS
400–500 g gluten-free spaghetti
¾ cup semi-sun-dried tomatoes, chopped into strips
Extra virgin olive oil
Parmesan cheese
Fresh basil leaves
INSTRUCTIONS
1. Cook the Spaghetti
Cook the spaghetti in a large pot of salted boiling water according to the packet instructions.
Reserve ¼ cup (60 mL) of the pasta cooking water, then drain the spaghetti and set aside.
2. Prepare the Cashew Basil Pesto
While the pasta is cooking, prepare the homemade Cashew Basil Pesto by adding the pesto ingredients to a food processor and blending.
Measure ¾ cup of the prepared pesto for this recipe.
3. Combine the Pasta with Pesto
Add the cooked spaghetti to the cashew basil pesto and reserved ¼ cup of pasta water. Toss until the spaghetti is evenly coated in the creamy pesto sauce.
4. Add the Semi-Sundried Tomatoes and Garnish
Gently fold in the chopped semi-sundried tomatoes, distributing them throughout the pasta.
Drizzle with a little extra virgin olive oil and garnish with fresh basil leaves and a generous sprinkle of freshly grated Parmesan.
5. Serve
Divide the spaghetti between individual serving dishes and enjoy.
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Recipe and Photography Margaret Pahos @CreateCookShare
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