Gluten-free Vegan Recipe: Brown Rice Pasta with Creamy Zucchini Pesto

brown rice pasta with zucchini

Pasta dishes are great for picnics, and this recipe from PCRM.org makes use of zucchini or summer squash— both readily available in the summer season.

“Creamy” in the title of a recipe usually means there is a lot of dairy used. This recipe and all of our other recipes are free of animal products. Learn how to makeover your recipes.

Ingredients, Makes 6 1-cup servings

8 ounces dry brown rice pasta
2 small zucchinis or other summer squash
2 cups fresh basil
1/2 teaspoon salt
1/2 teaspoon garlic granules
1 tablespoon tahini

Directions

Cook pasta according to package directions. 10 minutes is best. Rinse and drain.
Meanwhile, cut zucchinis into 1-inch chunks. Steam chunks over boiling water for about 5 minutes, or until just tender when pierced with a sharp knife.
Place basil in a food processor fitted with a metal blade and finely chop. Add zucchini, salt, garlic, and tahini. Process in short pulses until everything is finely chopped. Combine with pasta and toss to mix.

Nutrition per serving (1 cup): 166 calories; 1.7 g fat; 0.2 g saturated fat; 9.3% calories from fat; 0 mg cholesterol; 2.2 g protein; 34.8 g carbohydrates; 0.8 g sugar; 2.6 g fiber; 226 mg sodium; 42 mg calcium; 1 mg iron; 4.1 mg vitamin C; 606 mcg beta-carotene; 0.1 mg vitamin E

Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

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