Vegan Gluten-Free Fettuccine With Arugula Pesto

Vegan Gluten-Free Fettuccine With Arugula Pesto

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!

Yields 4

Fettuccine With Arugula Pesto

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1/2 cup water
  • 1 red onion roughly sliced
  • 1 teaspoon dried oregano
  • 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)

Instructions

  1. 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.
  2. 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!

Notes

Gluten-free, oil-free

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9 Comments

  1. [...] are a couple of my delicious recipes containing spinach: Spinach Pea Pesto and Fettuccini With Arugula Pesto. I use lemon juice in both of these recipes as they are rich in Vitamin C.   Share [...]
  2. Made this with spinach and it was amazing. tasted like we were eating at a fancy Italian restaurant
  3. Should there be a chipotle spice in the recipe? Noticed that you mentioned it in the directions.
    • brandi.doming@yahoo.com
      Hi Lisa! Sorry about that, I have updated the recipe. It is optional, just gives it a little heat. Hope you enjoy it!
  4. Looking forward to it, Brandi. Making it tonight~! Thanks for updating it.
    • brandi.doming@yahoo.com
      Wonderful Lisa, I hope you enjoy it!
  5. Made it was pretty good used reg onion instead of red onion probably could of used more onion my pasta tasted mostly like almonds. Cooking with brown rice pasta was the first time for me could of used some tips of that.
    • brandi.doming@yahoo.com
      Hi Krystal, so glad you enjoyed it! Sounds like you needed a bigger onion because I use a large red onion which gives a TON of onion to this pesto, so there is plenty of it for sure. You also shouldn't taste almonds at all, there is only 2 tablespoons out of the whole batch of pesto, I never taste almonds, just a richness. Are you sure you only added 2 tablespoons? You could just do 1 tablespoon next time if you like. Glad you liked it and thank you for the feedback!
  6. Hi Brandi! Love your site! Could the almond butter be left out? And nut milks in other recipes for those of us with nut allergies?
    • brandi.doming@yahoo.com
      Hi Hilary! You could leave the almond butter out, it will just be less rich. As far as nut milks, it really depends on the recipes, but in general if you replace the nut milk with soy milk, you should be fine, but definitely don't just omit it, you will need to replace with another milk :)

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