Gluten Free Pasta with Ricotta-Walnut Sauce
A quick and easy, healthy gluten free pasta dish.
Calories: 2138kcal
Ingredients
- 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
Instructions
- 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!
Notes
As an extra, when the sauce is tossed with the pasta, add steamed vegetables such as peas, broccoli and green beans.
Nutrition
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