Couldn't decide what to make for dinner tonight....needed something quick and with leftover things in the fridge. You should be able to make this with most of your stocked ingredients. Also, a change from quinoa, brown rice and lentils was needed....so I decided on PASTA! We hardly ever eat pasta. However, brown rice gluten-free pasta is so much more gout friendly for my husband. I had some extra arugula and spinach and they were screaming "make me into a pesto!" For you new vegans, this makes a great side dish. You can add any extra veggies to it that you like after making the pesto.
A lot of pestos are just fresh cold ingredients, but I decided to caramelize the onions and cook the garlic for added flavor. It turned out delicious and my husband gobbled it all up. Ssshhh don't tell him there is spinach in there! He doesn't like spinach but it's amazing what people will love when it is turned into a sauce!
I hope you enjoy this Vegan Gluten-free Fettuccine With Arugula Pesto! Drop me a line below after you make it!
1 teaspoon dried basil leaves or fresh basil is amazing with this!
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon chipotle spice (optional for a little kick of heat)
4 large garlic cloves, minced
3 tablespoons nutritional yeast
2 heaped tablespoons creamy roasted almond butter
1 tablespoon fresh lemon juice
2 cups packed fresh arugula (use all spinach if you don’t like the strong taste of arugula)
2 cups packed fresh spinach (you will be using about 5 oz total of arugula and spinach, or just buy a 5 oz package of spinach)
About half of a 14 oz bag of brown rice gluten-free fettuccine pasta (use as little or as much as you want depending on how saucy you want the dish)
Roughly slice the red onion and the garlic, they will be processed later. Add the water, onion, basil, oregano, salt, pepper and chipotle spice to a large saute pan over medium heat and stir. Once it is simmering, turn the heat to medium low and cover. Cook for 20 minutes, stirring occasionally, until the onion is tender and translucent and all the water has almost evaporated. If it is cooking too fast, add a little more water if necessary. Add the garlic and cook a couple of minutes more to soften, being careful not to burn it. Add a tiny bit more water if necessary. Once tender, turn the heat off.
In a food processor, add the garlic, onion, nutritional yeast, almond butter and lemon juice. Pulse until smooth. Add in the spinach and arugula in batches, if necessary, and pulse until very smooth. Taste and add any additional seasoning or salt, if desired. Serve over brown rice fettuccine. Add some toasted garlic Ezekiel bread for dipping!
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!