Pesto Alfredo is a spectacular mixture of two wonderful pasta flavours, Pesto and Alfredo. I remember the first time that my daughter and I decided we would try adding pesto to our Alfredo sauce… Wow, we had wondered why we hadn’t done it sooner 🙂
Since my food allergies, I make this pasta dish mush more simply, by using coconut milk. This dish is ready in just fifteen minutes.
Pasta with Pesto Alfredo Sauce (Dairy Free/ Gluten Free/ Vegan)
3 c. dry gluten free pasta
1/2 c. basil pesto
1 1/3 c. coconut milk (I use 5% fat, but if you’d like it creamier use a higher fat content)
sea salt and pepper to taste
top with diced tomato and fresh basil
Cook pasta in salted water to al dente texture ( just before done) Drain and set aside.
In same pan, heat coconut milk and pesto. Add pasta back in and let cook for one minute.
Top with diced tomatoes and basil if desired. Makes four side servings.
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