Dairy-Free, Gluten-Free, Creamy Pesto Pasta

This recipe for 2 servings, it doubles very well! I made this for dinner and ate the leftovers for lunch and it was great even the day after. This recipe is pretty foolproof and you end up with a creamy, flavorful pasta dish that is sure to impress. The best part is it is dairy-free and gluten-free! Let me know what you think in the comments below 🙂 My version happens to be vegetarian as a part of my #meatlessmonday challenge, but you can definitely add chicken or shrimp and it would be delicious!!


  • 2 servings gluten-free pasta (I used Barilla spaghetti)
  • 1 egg yolk
  • 4 tbsp almond milk
  • 3 tbsp parmesan or imitation cheese (I use dairy-free parmesan from Whole Foods)
  • 1 bag of frozen California blend vegetables
  • 1/2 tbsp dairy free butter
  • 3 tbsp pesto (check out my recipe for homemade pesto)
  • salt
  • pepper
  1. cook pasta according to box instructions
  2. microwave or boil vegetables
  3. mix egg yolk, almond milk, salt, pepper, and parmesan cheese together in a bowl
  4. once pasta is cooked, add a forkful of pasta to the egg, milk, and cheese mixture stirring it continuously
  5. continue to add half the pasta to ensure the egg does not scramble
  6. add the pasta/egg mixture back into the pot stirring constantly
  7. add the pesto and vegetables to the mix. stir and cook for 3-5 minutes
  8. top with some more cheese because why not and ENJOY!

recipe for homemade pesto: coming soon!


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