Can I use gluten-free pasta in mediterranean pesto carrot pasta [vegan, gluten-free]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Why is mediterranean pesto carrot pasta [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mediterranean pesto carrot pasta [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is mediterranean pesto carrot pasta [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.7K Views 10 years ago

Mediterranean Pesto Carrot Pasta
[Vegan, Gluten-Free]

Name: Mediterranean Pesto Carrot Pasta [Vegan, Gluten-Free]
Cook time: 15 min
Yield: 1-2 servings
Cuisine: NO info

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Mediterranean Pesto Carrot Pasta [Vegan, Gluten-Free]

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In this recipe, spiralized carrot noodles are topped with Mediterranean veggies, and then tossed in an herby pesto made of basil, mint, and spinach. With lots of cooling flavors, no cooking or baking required, and tons of color, this light dish packs a summery punch. You're just 15 minutes away... Read More

Ingredients You Need for Mediterranean Pesto Carrot Pasta [Vegan, Gluten-Free]

For the Pesto:

1 cup basil
1 cup baby spinach
1/4 cup packed mint leaves
2 garlic cloves
1/4 cup olive oil
1 teaspoon tahini
1 teaspoon lemon juice
Salt, to taste

For the Pasta and Toppings:

1 large carrot
1/4 cup chickpeas
2-3 pearl tomatoes, quartered
1/4 cup diced cucumber
6-8 kalamata olives, sliced
1 tablespoon dill
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

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How to Prepare Mediterranean Pesto Carrot Pasta [Vegan, Gluten-Free]

Using a spiralizer, spiralize carrot to form noodles.
In a food processor, combine all pesto ingredients and pulse until liquified.
Toss pasta with pesto and stir in chickpeas, tomatoes, cucumber, and olives.
Add dill, lemon juice, salt, and pepper, and toss well to combine. Taste and adjust seasonings. Serve.