The Best Posh Pesto Pasta (Gluten Free, Vegan)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: serves 2Categories: Dinners, Soups/Sides
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This pesto pasta recipe is hands down one of the easiest recipes on my website but it is just too delicious not to include. My take on a pesto pasta adds a few extra flavours and makes a lovely light summery dinner that is really fresh. This recipe is super simple making it perfect if you’re in a rush or a novice in the kitchen.

I normally use 150g dried pasta for two people but who am I to tell you how to live your live? Add as much or as little as you want, (the same for the pesto). It would also work well with dairy containing butter, pesto and parmesan if you eat it as well as regular gluten containing pasta if you don’t need to eat free from!

When making this recipe I like to use a homemade basil and typically use my Walnut Pesto recipe which you can find here. I always go a little overboard with the garlic so tend not to add extra into the dish but if you’re using shop bought basil pesto you might want to. Just add a chopped clove or two into the saucepan to cook along with the courgette, kale and other ingredients. If desired, you could make this recipe using my Wild Garlic Pesto  in place of regular pesto. If you like this recipe you may also like my Spring Vegetable Gnocchi which you can find here, or my Pea Pesto Potato Salad recipe.

I like to stick with courgette and kale in this pesto pasta but you could experiment with other leafy greens if you have any in that need using up.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 1 + 1/2 cups gluten free pasta
  • 2 handfuls kale
  • 2 courgettes
  • 1 handful fresh basil leaves
  • 4 tbsp dairy free basil pesto
  • 2 tbsp nutritional yeast
  • 1 tbsp toasted pine nuts
  • 1 tbsp dairy free butter
  • 1/2 lemon
  • pinch sea salt
  • pinch black pepper


  1. Place the pasta into a pan of water, bring to the boil and cook according to the instructions on the packet
  2. Chop the ends of the courgettes off and use a potato peeler to slice them into very thin ribbons. Place in a large saucepan along with the basil leaves
  3. Add the kale to the pan, taking care to discard any large stalks, along with the juice from half a lemon, the butter and salt and pepper to taste
  4. Cover the pan and simmer over a low heat for five - seven minutes, stirring occasionally to ensure the vegetables don't burn
  5. Once the pasta is cooked, drain and add to the saucepan along with the pesto, pine nuts and nutritional yeast. Stir to combine all of the ingredients and serve


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