Introduction: Thai Green Curry Pesto Spaghetti - Vegan & Gluten-Free

About: My philosophy is to live luminously. I'm just an ordinary girl who loves eating and cooking vegan food. All my recipes are original - sculpted from hours of experimentation, blood, sweat, tears, passion and lu…

Here is one of my favorite inventions: low fat (oil free), healthy yet tasty pesto with spaghetti. I’m infusing Thai flavors with this dish, and completely re-inventing the traditional Italian pesto with an Asian twist. This is a dish that is easy to prepare and yet so satisfying. I hope you enjoy!

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1 cup of steamed butternut squash (cubed)

½ cup of steamed sweet potato

½ cup of cooked corn

½ cup of cooked zucchini (7 slices)

4 cloves of raw minced garlic

1.5 teaspoons of Thai green curry paste

1 tablespoon of nutritional yeast

1 teaspoon of garlic salt

1 tablespoon of fresh lime juice

5 large basil leaves

4 stalks of chopped cilantro


2 cups of spinach

5 crimini mushrooms, sliced

1 cup of vegetable broth


Gluten free brown rice spaghetti (Tinkyada brand)

Step 1:

To make the pesto, place all pesto ingredients in a food processor and blend until everything is finely pureed into a creamy sauce.

Step 2:

Cook gluten free spaghetti in salted water according to package instructions.

Step 3:

To make the topping for the dish, boil spinach and button mushrooms for 3-4 mins in vegetable broth until cooked. Remove spinach and button mushrooms from vegetable stock and place aside.

Step 4:

Toss the cooked pasta into the creamy pesto, and top with the spinach and button mushrooms. Serve.