Nut Free Pesto Pasta

  • SERVING SIZE   95 g   ( 1/2 of Recipe ) 
  • Pesto Ingredients
  • 70g fresh spinach
  • 20g fresh basil leaves
  • 2-4 Tbs olive oil
  • 30g non-dairy Parmesan cheese
  • (Complete Nut-free Pesto Recipe contains 3 grams of protein; 119 mg of Phe: 199 mg of Leu; and 46 mg of Meth)

  • Pesto Pasta Ingredients
  • 75g Aproten Linguine
  • 1 Tbs Cambrooke Alfredo Sauce Mix
  • 1 Tbs butter
  • ⅓ - ½ cup non-dairy creamer
  • 1½ teaspoons nut-free pesto (above)
  • Directions Pesto
  • Place spinach, basil and two tablespoons of olive oil in a food processor. Pulse until spinach and basil is finely chopped. If it seems a little dry, add last two tablespoons of olive oil and pulse until combined. Next add parmesan cheese and pulse just until combined.
  • Use in Pesto Pasta recipe or to store, place pesto in a glass jar fitted with a lid. Refrigerate up to a week or freeze up to 3 months. You can also freeze in ice cube trays to make portions easier to use.

  • Directions Pesto Pasta
  • Cook pasta according to package directions and set aside.
  • In a small skillet add creamer and 1 tablespoon butter. Place skillet over medium heat and heat until butter melts. Add alfredo mix and lightly whisk until sauce thickens. Next add nut-free pesto and whisk to combine. If sauce is too thick, add a little more creamer until desired thickness is reached. Toss pasta in the sauce. Sprinkle with non-dairy parmesan and serve immediately.

  • Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator.
Per Recipe Per Serving
Protein, g 1.3 0.7
Calories 520 260
Nutrition Facts Panel