Easy Gluten Free (or not…) Pesto Pasta


1 package gluten free angel hair pasta


 4 baby portabello caps, chopped and rinsed

1 small shallot

1 tbs coconut oil

2 cups cherry tomatoes, chopped in half

1 tbs pine nuts

Fresh basil-cut in strips (optional)



1 tbs pesto paste

2 tbs olive oil

salt, to taste


Cook pasta according to directions on box. Drain in colander and rinse with cold water under cool to touch.

Heat coconut oil in pan until melted. Add shallot and cook until transparent. Add mushrooms and cook until done (about 5 minutes). Set aside.

Mix sauce ingredients well using a whisk. Adjust ratios to taste.

Mix all ingredients together in a large pot. Add cherry tomatoes and fresh basil to top. Serve and enjoy!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s