If you are looking for a satisfying dinner that is quick and easy to make than look no further. This is one of my all time favorite dishes and it happens to be one of the simplest. Heirloom cherry tomatoes are packed with flavor and easily break down to form their own sauce when halved and sautéed in some oil. Add some garlic, spinach, basil and coconut milk and you have a dairy-free/gluten free meal that satisfies that comfort food craving.
This Recipe Is:
Gluten free pastas are not all created equal. Many tend to be mushy or fall apart. What you want to look for are pastas that are made out of corn,quinoa, or a mixture of the two. These two ingredients hold their own much better than the typical rice pasta. Two of my favorite brands are Ancient Harvest and Delallo.
The amount of flavor that bursts out of these little tomatoes when prepared this way is incredible. They have turned many notorious tomato haters in my social circle into believers. Making your own pasta sauce is so much better than buying a jar of sauce that is high in sodium and preservatives. The coconut milk gives this sauce that satisfyingly smooth texture we all look for without having to use any butter or heavy creams.
Heirloom Tomato Basil Pasta
Vegetarian • Vegan • Gluten Free
Ingredients1 package of gluten free spaghetti
2 Small cartons of heirloom cherry tomatoes (usually 250 g. each)
2 Tablespoons olive oil
2 Tablespoons of minced garlic
1/3 Cup coconut milk
2 Cups of spinach
1 Tablespoon lemon juice
1/4 Cup pine nuts
Salt & pepper to taste
- Preheat oven to 350°F
- Cook one package of gf spaghetti according to package instructions, rinse and set aside
- On a baking sheet distribute pine nuts evenly and put into oven, watch carefully and remove from oven once fragrant and golden brown, about 5 minutes
- Cut all the cherry tomatoes in half and prep the spinach by removing any big stems
- In a medium skillet over high heat add olive oil, garlic and cherry tomatoes
- Sauté until tomatoes start to break down and form a sauce, about 10 minutes
- Turn heat to low and add coconut milk and spinach, stir and let simmer for another 5 minutes
- Add pasta to the pan and stir to combine with the sauce
- Garnish with fresh basil and toasted pine nuts