I’m back from a week on the road and I was soooo happy to hold my girls in my arms. There is nothing better than coming home to your babies.

Creamy Pesto Pasta with Cherry Tomatoes and Almond Ricotta -Vegan and Gluten FreeAfter a long work week and then a total bender of a weekend in Las Vegas I am just ready for a little normalcy, a lot of sleep and some delicious healthy food. Like the Creamy basil pasta which is packed with hot juicy cherry tomatoes and topped with almond ricotta. Do you remember me telling you about this ricotta? That they make from almonds? It’s really so good and adds something extra to the pasta. Creamy Pesto Pasta with Cherry Tomatoes and Almond Ricotta -Vegan and Gluten Free

But the best part is the combo of the sauce (made creamy from pureed yellow onion) and the fresh tomatoes. This is certainly the season for enjoying the best of the basil and tomatoes, so I hope you enjoy this way of eating them as much as we have.

Creamy Pesto Pasta with Cherry Tomatoes and Almond Ricotta -Vegan and Gluten Free

 

Recipe: Creamy Basil Pasta with Cherry Tomatoes and Almond Ricotta

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 2 cups packed fresh basil leaves
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • kosher salt
  • 1 pound gluten free linguini
  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes
  • ¼ cup crumbled almond ricotta

Instructions

  1. Bring a large pot of salted water to a boil. Add the linguini and cook just short of al dente according to manufacturers directions.
  2. In a large pan, heat the 3 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes until soft and tender. Set the pan aside.
  3. Add the cooked yellow onions to the jar of a blender and then add the olive oil and the lemon juice and puree on high until smooth and creamy. Season to taste with kosher salt.
  4. In the pan that you cooked the onions, add 2 tablespoons of olive oil over medium-high heat. Add the cherry tomatoes to the pan and toss them with the hot oil. Cook for 1-2 minutes until soft and just as the skin is blistering. Remove from the heat and set aside.
  5. Drain the pasta and then add it back to the pot and add the creamy basil sauce, tossing the pasta to coat. The pasta will have continued to cook and should be just al dente. Season to taste with Kosher salt.
  6. Toss the pasta with the cherry tomatoes and transfer the pasta to a serving platter. Sprinkle the almond ricotta over the top.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

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Categorized: Pasta, Recipe Index, Vegan
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I’m back from a week on the road and I was soooo happy to hold my girls in my arms. There is nothing better than coming home to your babies.

Creamy Pesto Pasta with Cherry Tomatoes and Almond Ricotta -Vegan and Gluten FreeAfter a long work week and then a total bender of a weekend in Las Vegas I am just ready for a little normalcy, a lot of sleep and some delicious healthy food. Like the Creamy basil pasta which is packed with hot juicy cherry tomatoes and topped with almond ricotta. Do you remember me telling you about this ricotta? That they make from almonds? It’s really so good and adds something extra to the pasta. Creamy Pesto Pasta with Cherry Tomatoes and Almond Ricotta -Vegan and Gluten Free

But the best part is the combo of the sauce (made creamy from pureed yellow onion) and the fresh tomatoes. This is certainly the season for enjoying the best of the basil and tomatoes, so I hope you enjoy this way of eating them as much as we have.

Creamy Pesto Pasta with Cherry Tomatoes and Almond Ricotta -Vegan and Gluten Free

 

Recipe: Creamy Basil Pasta with Cherry Tomatoes and Almond Ricotta

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 2 cups packed fresh basil leaves
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • kosher salt
  • 1 pound gluten free linguini
  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes
  • ¼ cup crumbled almond ricotta

Instructions

  1. Bring a large pot of salted water to a boil. Add the linguini and cook just short of al dente according to manufacturers directions.
  2. In a large pan, heat the 3 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes until soft and tender. Set the pan aside.
  3. Add the cooked yellow onions to the jar of a blender and then add the olive oil and the lemon juice and puree on high until smooth and creamy. Season to taste with kosher salt.
  4. In the pan that you cooked the onions, add 2 tablespoons of olive oil over medium-high heat. Add the cherry tomatoes to the pan and toss them with the hot oil. Cook for 1-2 minutes until soft and just as the skin is blistering. Remove from the heat and set aside.
  5. Drain the pasta and then add it back to the pot and add the creamy basil sauce, tossing the pasta to coat. The pasta will have continued to cook and should be just al dente. Season to taste with Kosher salt.
  6. Toss the pasta with the cherry tomatoes and transfer the pasta to a serving platter. Sprinkle the almond ricotta over the top.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Recipe by Heather Christo (http://heatherchristo.com)