serves / makes 2
10 prep time
10 mins cooking time


Sometimes the only dish that will hit the mark is pasta and luckily there are lots of great gluten free pasta options available. This dish has a lovely fresh summery feel to it, all we need now is the summer weather to accompany it rather than the gale force winds we are having just now!




For the pesto:

  • 3 large handfuls of fresh basil leaves
  • 110ml extra virgin olive oil
  • 2 tablespoons pine nuts
  • 3 garlic cloves minced
  • salt and pepper for seasoning


  • 150g gluten free spaghetti
  • handful of fresh parsley
  • 1 small onion, diced
  • 2 tablespoons sundried tomatoes
  • 1 garlic clove, minced
  • balsamic glaze, for decoration


sundried tomato pasta

  1. To make the pesto, place the basil, pine nuts and garlic in a blender
  2. While blending, drizzle in the olive oil
  3. Season to taste
  4. Cooke the spaghetti accordingly to the instructions on the packet
  5. In a large shallow pan sauce the onion and garlic in a little olive oil
  6. Add in the cooked pasta and add enough of the pesto until it coats the spaghetti
  7. Stir in the sundried tomatoes and parsley
  8. Serve drizzled with a little balsamic glaze

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