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Gluten Free Pasta with Ricotta-Walnut Sauce

A quick and easy, healthy gluten free pasta dish.
Prep Time5 mins
Cook Time10 mins
Calories: 2138kcal


  • 225 grams Quinoa spaghetti

Ricotta-walnut sauce

  • 1/2 Cup Ricotta cheese
  • 1/2 Cup Greek yogurt plain (natural)
  • 3 Tbsp Olive oil
  • 2 Garlic cloves minced
  • ¾ Cup Walnuts roasted and chopped
  • 1/4 Cup Parmesan cheese freshly grated
  • ¼ Cup Parsley chopped
  • ½ Cup Baby spinach leaves chopped
  • 1 Tbsp Basil chopped
  • Salt and pepper to taste


  • Boil a large pot of water; cook pasta according to packet directions until al dente.
  • While the quinoa pasta is cooking, add the ricotta, yogurt, olive oil, garlic ¼ Cup of the walnuts and parmesan cheese to a food processor and process until smooth.
  • Stir in the remaining ingredients including the remaining walnuts.
  • When the pasta is done, drain well and place in to a large serving bowl.
  • Add in the sauce, then toss pasta to coat.
  • Mix through all other ingredients, including the remaining walnuts, season to taste.
  • Garnish with some fresh spinach and parsley leaves with a little sprinkle of parmesan on top.
  • Serve immediately and enjoy!


As an extra, when the sauce is tossed with the pasta, add steamed vegetables such as peas, broccoli and green beans.


Calories: 2138kcal | Carbohydrates: 205g | Protein: 64g | Fat: 124g | Saturated Fat: 26g | Cholesterol: 85mg | Sodium: 564mg | Potassium: 824mg | Fiber: 7g | Sugar: 6g | Vitamin A: 71.1IU | Vitamin C: 32.9mg | Calcium: 79.3mg | Iron: 26.7mg