Gluten-Free Pasta Recipe: Eggplant Pasta With Pesto
Yield: 4 people
3-4 cups of gluten-free quinoa, buckwheat, or brown rice pasta
1 medium size eggplant: diced
1/4 cup of diced yellow or white onion
4 fresh garlic cloves: minced
1/2 cup of fresh basil
1/2 cup pine nuts
4 tablespoons of avocado oil
1 tablespoon of grated or minced fresh ginger
2 tablespoons of kalamata olives: halved and pitted
chicken broth or veggie stock
red pepper flakes
2 cups of organic arugula
Follow pasta cooking instructions to cook quinoa pasta. Drain and set it aside.
Heat 3 tablespoons of oil in a pan briefly on low-medium heat. Evenly spread diced eggplant on the pan and cook it for 10-15 minutes until the eggplant pieces are all softened and browned. Add more oil if needed. When ready, transfer the eggplant onto a plate.
Make pesto sauce: Place pine nuts, garlic, ginger, 1 tablespoon of oil, basil, salt, and black pepper into a blender. Add enough chicken or veggie stock so the food can be moved and blended.
Oil the pan and add 1 teaspoon of red pepper flakes, diced onion, and olives onto the pan to lightly sauté until onion pieces become translucent.
Place cooked pasta and eggplant pesto sauce onto the pan and gently stir to coat the pasta evenly with the sauce. Add more salt if needed.
Mix in arugula and cook it briefly until leaves soften.
Turn off the stove and transfer the pasta onto the plate. Garnish with whole pine nuts and basil leaves on top of the pasta. Enjoy!
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
To learn more about our services, please visit the Service Offerings page.
To book a discovery call, please visit the Book Consult page or call 541-255-5047.