Summer Grilled Veggie Pesto Pasta (Print Version)
# Ingredients:
→ Grilled Veggies
01 -
2 zucchini (approximately 450g)
02 -
2 red bell peppers (approximately 400g)
03 -
1 red onion (approximately 340g)
04 -
2 cups cherry tomatoes (340g)
05 -
340g gluten-free fusilli pasta
→ Pesto Dressing
06 -
1 teaspoon Dijon mustard
07 -
60ml white wine vinegar or fresh lemon juice
08 -
1/2 teaspoon sea salt
09 -
1/2 teaspoon freshly ground black pepper
10 -
60g toasted pine nuts
11 -
1 garlic clove, minced
12 -
1 tablespoon nutritional yeast
13 -
120ml olive oil
14 -
30g baby spinach
15 -
45g fresh basil leaves
→ Garnish
16 -
60g toasted pine nuts
17 -
Fresh basil leaves
# Instructions:
01 -
Heat grill to medium-high (175-200°C).
02 -
Trim zucchini ends and slice lengthwise. Core bell peppers, remove seeds and cut in halves. Peel onion, trim ends, and slice into 1.5cm rings. Wash cherry tomatoes and drain.
03 -
Clean and oil grill grates. Place vegetables on grill surface. Cook zucchini, peppers and onions for 4-6 minutes per side until crisp-tender. Grill cherry tomatoes for just 2-3 minutes until slightly charred.
04 -
Remove grilled vegetables from heat and set aside to cool before handling.
05 -
Boil gluten-free pasta until al dente according to package instructions. Drain and rinse thoroughly with cold water to stop cooking process.
06 -
Combine all dressing ingredients in blender. Blend until mostly smooth with slight texture remaining.
07 -
Chop cooled grilled vegetables into bite-sized pieces. Halve or quarter cherry tomatoes depending on size.
08 -
In a large bowl, combine chopped grilled vegetables with cooked pasta. Pour pesto dressing over and toss gently to coat all ingredients evenly.
09 -
Top with toasted pine nuts and fresh basil leaves. Serve at room temperature or chilled.
# Notes:
01 -
Nutritional yeast adds a savory, cheese-like flavor while keeping the dish dairy-free.
02 -
Leftovers will keep for about 1 day refrigerated. Note that gluten-free pasta tends to harden more than regular pasta when stored.
03 -
Pine nuts can be substituted with toasted almonds or walnuts if preferred.