the perfect gluten-free pasta recipe: Green Goddess Pasta! featuring some of my fave GF @Wegmans products 💚 recipe below, enjoy! #WegmansPartner
Ingredients
1 1/2 cup raw cashews, soaked overnight or for 1 hour in hot water
2 lemons, juiced
1/3 cup chives
3/4 cup fresh parsley
3/4 cup fresh basil
1 clove garlic
3 tbsp nutritional yeast
Kosher salt, to taste
¾ cup spring peas
⅓ cup pine nuts, toasted, for garnish
Flaky salt to top (optional), for garnish
Vegan cashew parmesan, for garnish
Mint leaves, for garnish
Method
Bring a medium pot of salted water to a boil. Add Wegman’s Gluten-Free Fusilli Pasta and cook according to package directions. Strain and let cool.
Bring a small pot of salted water to a boil. Add in your peas and cook for 1-2 minutes,. Or until slightly tender but not soft/mushy. Strain and let cool.
Add soaked and drained cashews, lemon juice, chives, parsley, basil, garlic, nutritional yeast, and salt to a blender. Blend until smooth. Taste and adjust with salt, lemon, and nutritional yeast if necessary. Add a splash of cold water if needed to thin to desired consistency.
Add pasta and sauce and 1/2 cup of peas to a large bowl. Mix until pasta is fully coated. Serve with the remaining peas, toasted pine nuts, vegan parmesan, and fresh mint. Enjoy! healthy recipes, pasta salad, summer pasta, easy recipes, gluten free recipes.
If you’re like me and always searching for tasty gluten-free options that don’t feel like a sacrifice, this Green Goddess Pasta is a real winner. I’ve found that using cashews soaked overnight creates a luxuriously creamy sauce without any dairy, which makes it perfect for vegan and gluten-free diets alike. The combination of fresh parsley, basil, chives, and a touch of garlic brings that refreshing, herbaceous punch that lifts the entire dish. One tip I’ve picked up over the years when making cashew sauces is to not skimp on the soaking time—it really helps to achieve a smooth texture when blending. I also recommend adjusting the lemon juice and nutritional yeast to your own taste to get that perfect balance of tangy, cheesy, and savory notes. Cooking the peas just until tender keeps them crisp and bright, adding a delightful sweetness and pop of freshness to every bite. Toasting pine nuts to sprinkle on top adds a buttery crunch that complements the creamy sauce beautifully. Wegmans’ gluten-free fusilli worked like a charm here—firm and reliable, it held up well without getting mushy. Pairing this pasta with a simple kale Caesar salad or gluten-free cupcakes (as I did once) makes for a comforting yet light meal that is perfect for spring or summer dinners. Finally, don’t forget to garnish with fresh mint leaves and vegan cashew parmesan. These finishing touches really pull the dish together and elevate it. Whether you’re cooking for yourself, family, or friends with dietary restrictions, this pasta is a guaranteed crowd-pleaser that feels indulgent but is completely wholesome.