This is the ultimate treat food and one that will show you how decadent gluten-free and vegan can be! It's like Fettucine Alfredo with Pesto! I have it occasionally as a treat - it does have a lot of calories so you can't have it every day. But it's a healthier splurge and a good recipe to have in your arsenal when you feel like you need some "comfort food"! Major YUM!!!
Gluten-free Spaghetti with Pesto Cream
Serves 4 to 6
2 cups packed basil leaves
6 tablespoons olive oil
1/2 cup pine nuts, plus 2 tablespoons toasted pine nuts for garnish
3 cloves garlic
Salt and pepper to taste
1 teaspoon white rice flour
1/3 cup soy milk
1/3 cup gluten-free vegetable broth
1 pound dried gluten-free spaghetti
1 pint cherry tomatoes, halved
Combine basil, 1/2 cup of the oil, 1/2 cup of the pine nuts, garlic, salt and pepper in a food processor. Pulse the mixture, scraping down the sides of the food processor with a spatula, until smooth. Set pesto aside.
Whisk together the remaining 2 tablespoons oil, rice flour, salt and pepper in a saucepan over medium heat for about 2 minutes. Remove from the heat and add soy milk a little at a time, whisking constantly, until incorporated. Reduce heat to medium low and return the saucepan to the heat. Slowly whisk in broth and simmer until sauce thickens slightly, about 6 minutes. Add pesto mixture, whisking until thoroughly blended and heated through. Take care not to boil the sauce. Season with salt and pepper. Meanwhile, prepare the spaghetti according to package directions. Drain well. Gently toss spaghetti and sauce together and transfer to bowls. Top with tomatoes and toasted pine nuts.
Per serving (about 8oz/229g-wt.): 630 calories (270 from fat), 30g total fat, 3.5g saturated fat, 0mg cholesterol, 270mg sodium,