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A white bowl filled with guten free pasta, pesto and cherry tomatoes.
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5 from 10 votes

Buttery Gluten Free Pasta with Pesto and Roasted Cherry Tomatoes

A super-rich and flavoursome gluten-free pasta dish, topped with pesto and roasted cherry tomatoes. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Not Specific
Servings: 2 people
Calories: 1616kcal
Author: Nicolas Hortense

Ingredients

Roasted Cherry Tomatoes:

  • 1 cup cherry tomatoes, halved
  • 1 Tablespoon canola oil
  • Salt and pepper for seasoning

Pasta:

  • 2 cups Gluten Free Penne Pasta

Pesto:

  • 1/2 cup Parmesan cheese
  • 2.5 cups fresh basil
  • A pinch of black cracked pepper
  • 3/4 cup of pine nuts
  • 1 fresh garlic clove, peeled
  • ½ a fresh lemon, juiced
  • 1/3 cup extra virgin olive oil

Butter Sauce:

  • 2/3 cup vegetable stock
  • 2/3 cup water
  • ¾ Tablespoon white wine vinegar
  • 7 Tablespoons Salted Butter
  • Salt for Seasoning

Instructions

Roasted Cherry Tomatoes:

  • Preheat your oven to 180 degrees C/350 degrees F.
  • Put the cherry tomatoes on a lined baking tray, drizzle lightly with oil then season with salt and pepper. Toss together and roast in the oven for 10-12 minutes.

Pasta:

  • Bring a pot of salted water to a boil, then add your pasta. Cook the pasta for about 6-7 minutes (or a few minutes less to what the packet instructions say). Strain the pasta and set aside.

Pesto:

  • Put your parmesan cheese, basil, pepper, pine nuts, garlic, lemon juice and extra virgin olive oil in a large mixing bowl. Use a hand blender to blend the ingredients together until you have a chunky paste.

Butter Sauce:

  • Put your stock and water in a medium-sized pan and bring to a simmer. As the stock is simmering, add your vinegar, a pinch of salt and your butter. After about 4-5 minutes of simmering, add your pasta, then poach the pasta in the butter and stock mixture. 
  • You'll eventually end up with a nice sauce with a thick consistency, and by that time the pasta should be cooked through.
  • Season the pasta to taste with salt and pepper (be careful not to overpower the flavour).
  • Serve the pasta on a warm plate, spoon some pesto over the pasta, then add some roasted cherry tomatoes on top. You may also finish the dish with extra basil, parmesan cheese or pine nuts if you wish.

Notes

  • Be patient for the sauce to form, try not to play around with it too much. 
  • You can also use a food processor to blend the pesto.
  • Remember, don't cook the pasta all the way through in the water. Cook it about 1/2 - 3/4 of the way through, and then finish cooking it in the butter and stock. 

Nutrition

Calories: 1616kcal | Carbohydrates: 97g | Protein: 32g | Fat: 125g | Saturated Fat: 37g | Cholesterol: 122mg | Sodium: 1086mg | Potassium: 827mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3535IU | Vitamin C: 25.2mg | Calcium: 401mg | Iron: 6.1mg