Gluten Free, Dairy Free, Paleo Option, Vegetarian Option
This healthy, vegetable loaded, gluten free dish is bursting with delicious fresh veggie flavor. Bright, herby pesto coats pasta, tender chicken breasts, tomatoes, roasted asparagus, broccoli, mini bell peppers, and yellow squash in this must try spring dinner. Plus, it's ready to eat in only 35 minutes!!
Why I Love This Recipe
Inspired by my favorite pasta at The Cheesecake Factory, Evelyn's Favorite Pasta, this recipe has pasta with fresh roasted spring vegetables, sautéed tomatoes and garlic. Unlike Evelyn's Favorite Pasta, which is tossed with parmesan cheese, this dairy free version is coated in a homemade gluten free, dairy free, and vegan pesto!
Dairy free Roasted Vegetable Pesto Pasta is a quick dinner that's perfect when you don't want to spend all afternoon in the kitchen! Made from scratch Dairy Free Pesto can be made in only 5 minutes. In addition the roasted vegetables, pasta, and chicken can all be cooked simultaneously and brought together for a delicious, healthy meal in 35 minutes!
Paleo version
For a paleo version of Roasted Vegetable Pesto Pasta, use cassava flour pasta.
Vegetarian/vegan version
For a vegetarian and vegan version of this dish, omit the chicken.
How to prevent sticky gluten free pasta
Gluten free pasta is notoriously sticky from all the starch that’s released into the water. To prevent the noodles clumping and breaking, drain and then cover with fresh water and re-drain 2-3x times to remove as much starch as possible. Then, drizzle about 1.5 tablespoon of oil and stir.
Why you need to trim asparagus
The ends of asparagus are tough and woody, not something you want to eat. So, make sure you trim them. Trim where the spear turns from green to white. If the color change isn't as noticeable, I typically trim the bottom ¼ of the stalk.
Dairy free pesto options
Here is the link to my easy 5-minute Dairy Free Pesto. The best time to make this (if you don't have a pre-made batch sitting in the refrigerator) is while the cherry tomatoes are softening. You could also make it at the beginning of the recipe before you roast the vegetables.
You could also skip a step a use a store bought vegan pesto. I haven't personally tried any, but have seen Kroger stocks a Barilla vegan pesto. Amazon also offers several vegan pesto options.
You Might Also Like
Dairy Free Pesto {Paleo, Whole30, Vegan}
Shrimp & Vegetable Pasta With Lemony Garlic "Butter" Sauce {GF, DF, Paleo Option}
Gluten Free Chicken Piccata {Dairy Free, Paleo}
Dairy Free Chicken Pasta In Honey Dijon Sauce {Gluten Free}
Quick Italian Pasta Skillet {GF, DF, Paleo Option}
Supreme Pizza Pasta Skillet {GF, DF, Paleo Option}
Italian Stuffed Peppers {Paleo, Whole30, Keto Option} With Optional Spicy Italian Mayo
IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!
HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!
📖 Recipe
Roasted Vegetable Pesto Pasta With Chicken {Gluten Free, Paleo Option}
Equipment
- 2 large baking sheets
- Aluminum foil optional for easy clean up
- 1 deep 12" skillet
- 1 Wooden Spoon
- 1 medium pot
- 1 Medium bowl
- 1 slotted spoon or tongs
Ingredients
Roasted Vegetables
- ½ head broccoli cut in medium florets
- ⅔ bunch fresh asparagus* ends trimmed and sliced in thirds
- 7-8 mini bell peppers sliced in ½" rings
- 1 medium yellow squash deseeded and ½" diced
- 3 tablespoon extra virgin olive oil
- salt and black pepper
Gluten Free Pasta
- 1 8oz box gluten free pasta** cooked al dente
Skillet Ingredients
- 1.5 lbs boneless skinless chicken breasts
- avocado oil spray or your favorite cooking spray/oil
- 1½ cups cherry tomatoes
- 3 cloves fresh garlic minced
- ½ teaspoon salt plus extra pinches
- 1 batch Dairy Free Pesto***
Instructions
Roast The Vegetables
- Pre-heat oven to 425℉ and line 2 baking sheets with aluminum foil for easy clean up.
- Add broccoli florets and cut asparagus to one baking sheet and drizzle with 1½ tablespoon extra virgin olive oil. Toss until coated evenly and spread into a single layer. Sprinkle 3-4 pinches of salt and 3-4 dashes of black pepper over all of the vegetables. Bake for 12 minutes, until tender with a little bite.
- Add mini bell pepper rings and diced yellow squash to the other baking sheet and drizzle with 1½ tablespoon extra virgin olive oil. Toss until coated evenly and spread into a single layer. Sprinkle 3-4 pinches of salt and 3-4 dashes of black pepper over all of the vegetables. Bake for 9 minutes, until tender with a little bite.
Boil Pasta
- Meanwhile, cook gluten free pasta al dente according to package directions. Drain, then rinse pasta 2x and drizzle with an additional tablespoon of olive oil to prevent sticking.
In The Skillet
- In a large deep skillet, over MEDIUM heat, spray with avocado oil until coated. Season diced chicken with 3-4 pinches of salt and a couple dashes of black pepper. When skillet is very hot add diced chicken in a single layer with some space in between pieces for browning. Cook 1-2 minutes per side and remove with a slotted spoon or tongs to a bowl to catch juices.
- In the same skillet over MEDIUM heat add cherry tomatoes and 2 pinches of salt. Sauté until they start to burst. You can help them along by pushing them with a spatula when the begin to soften. This takes about 10 minutes, they don't need to be fully burst.
- Add garlic to the burst tomatoes and sauté until fragrant about 30 seconds. Add chicken breasts and accumulate juices, pasta, roasted vegetables, and ½ teaspoon of salt to the pan. Add in Dairy Free Pesto and stir to combine. Cook until warm and chicken is cooked through to 165℉ about 3-5 minutes. Serve warm!
Comments
No Comments