Red Pesto Pasta
This sun-dried tomato pesto pasta dish will be on your table within the next 30 minutes. This super easy to make weeknight dinner also requires only one-pot and will serve up to 6 people.
Ingredients
- 2 medium-sized yellow onions chopped
- 2 garlic cloves minced
- 3 cups fresh baby spinach leaves
- 5 cups almond milk plain, unsweetened
- 1 lb gluten-free penne pasta
- 2 cups cooked chicken* cubed
- 1 cup Dairy-free sun-dried tomato pesto Barilla makes a good one
- 3 tbsp nutritional yeast Could be replaced with 1/2 cup parmesan cheese
- 2 cups baby tomatoes cut in half
- 2 tbsp olive oil
Instructions
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Heat 2 tbsp olive oil in a large skillet over medium heat. Sweat the onion slices for 2 minutes.
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Stir in the garlic and sweat for an additional 1 minute.
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Stir in the baby spinach leaves and cook for 2 minutes, constantly stirring, or until the leaves are completely wilted.
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Add the almond milk and stir. Continue cooking, covered, for about 5 minutes or until the milk starts to bubble.
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As soon as the milk starts bubbling, stir in the pasta. Cover and simmer, stirring occasionally, for 10 to 12 minutes or until pasta is al dente and most of the liquid is absorbed.
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Remove from heat and stir in the red pesto, cooked chicken, nutritional yeast and baby tomatoes. Stir gently.
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Serve immediately!
Recipe Notes
* Cook 1 lb raw chicken to get 2 cups cooked chicken.
For a Vegan Version, replace chicken with the same amount of cooked broccoli or roasted eggplant cubes. You may cook those while cooking the rest of your ingredients to save some time.
For a vegan/dairy-free sun-dried tomato pesto recipe, please refer to the FAQ above the recipe box