green pasta (gluten + dairy free)

I loved this dinner so much that I wish we were having it again tonight. Six out of seven of us ate this up and a few of us had seconds….including Emerson! I take that as success especially since vegetables were involved. Meanwhile elodie ate one piece and ended up with a vegemite sandwich on her favourite bread.

I am usually missing cheese on my pasta lately but the flavours in this dish are so delicious that you won’t be missing anything. Mind you if you really love cheese just add some grated cheese before serving to each dish. The kids didn’t miss the cheese in this dish and I don’t think they would have known I’d made this dish just for elodie.

Enjoy…………I also love broccoli with pesto too. A great combination and just swap out the zucchini for broccoli florets and you’ve got another winning dinner. Enjoy……………….

green pasta (gluten + dairy free)
Prep time
Cook time
Total time
I've made this recipe gluten and dairy free but you can use your favourite pasta and serve topped with some grated cheese if not following a special diet.
Serves: 4-6
What you'll need
  • 1 nice big bunch of basil
  • 2 -3 cloves garlic
  • about 50g pinenuts
  • about 100g raw cashews
  • good quality olive oil
  • salt and pepper
  • 500g gluten free pasta (read the label if making as gluten and dairy free to ensure the pasta is suitable)
  • 2 zucchinis, washed and thinly sliced
  1. Remove basil leaves from stems and rinse well. Place in bowl of thermomix with peeled garlic cloves and nuts and process on speed 7 for 20 seconds. Scrape down bowl and process on speed 5 and with the motor running add some olive oil.
  2. You can make this in a food processor or blender just keep blending till you've got the right consistency.
  3. Be generous with your olive oil.. You can add more as you season as well until you get the right consistency. I don't like mine too oily but I like it to be easy to distribute in the pasta.
  4. Scrape down the sides of the bowl, taste and then season. I mix for another 10 seconds on speed 4 after seasoning to check how it tastes. I find without the cheese I needed more salt than usual.
  5. Boil pasta and in the last 2 minutes of cooking time add in the zucchini (or any vegetable will do).
  6. Drain pasta, add in your pesto, serve and enjoy.





  1. Thank you! I was just looking for some dinner time inspiration. This look so good even our two year old should eat it (fingers crossed!).

  2. I heard on the grapevine a few days ago that gluten free pasta has twice the amount of sugar to normal pasta. Have you heard this?

  3. What an excellent healthy and tasty diary and gluten free dish. Quick too!

  4. Looks yummy, I’m going to cook this tonight :)

  5. Hello Corrie,
    I’m wanting to make the pesto but not sure how much oil to put in? A couple of tblspns perhaps? Cheers, Trish

  6. Debs Sutton says:

    Hello Corrie,
    I sometimes make broccoli pesto….same as above but I add cooked broccoli & grated lemon rind to the mix and pulse. It’s so scrummy!!! xxx

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