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!” Feel free to 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 carmelize 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!

Recipe: Serves 4 Prep time: 10 mins  Cook time: 25 mins   
Gluten-free, oil-free

  • 1/2 cup water
  • 1 red onion roughly sliced
  • 4 large garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves or fresh basil is amazing with this!
  • 1 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • Few dashes of chipotle chili spice to desired taste
  • 3 tablespoons nutritional yeast
  • 2 heaped tablespoons creamy roasted almond butter
  • 1 tablespoon fresh lemon juice
  • 1 packed cup fresh arugula (use all spinach if you don’t like the bitter taste of arugula)
  • 3 packed cups 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)

Directions:

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. 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!

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Categories: VEGAN, VEGETARIAN

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3 Comments on “Fettuccine With Arugula Pesto”

  1. April 10, 2013 at 1:21 AM #

    Made this with spinach and it was amazing. tasted like we were eating at a fancy Italian restaurant

    • July 16, 2013 at 11:29 PM #

      Oh, Dixie I’m so sorry I just saw this comment! I’m so thrilled to hear this. Thank you for the wonderful compliment!

Trackbacks/Pingbacks

  1. Spinach-More nutritious to eat it raw or cooked? | The Healthy Flavor - July 31, 2012

    […] 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 […]

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