Gluten-Free Pesto Pasta with Rice Noodles
By the Gluten Free Recipes team ·
This vibrant gluten-free pesto pasta features tender rice noodles coated in a fragrant, herbaceous basil pesto. It's a satisfying and flavorful dish that comes together with ease, offering a delightful balance of fresh and savory notes.
At a glance: This hard dinner recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 11 ingredients — including gluten-free rice noodles, fresh basil leaves, pine nuts — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pesto Pasta with Rice Noodles: When preparing this dinner recipe, ensure all ingredients, especially packaged items like rice noodles and broth, are certified gluten-free to prevent cross-contamination. Be mindful of shared kitchen equipment that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Pesto Pasta with Rice Noodles: This recipe is naturally gluten-free by using certified gluten-free rice noodles and avoiding any gluten-containing grains or ingredients.
Ingredients
- 12 oz gluten-free rice noodles
- 2 cups fresh basil leaves, packed
- 0.5 cup pine nuts, toasted
- 2 cloves garlic
- 0.5 cup nutritional yeast
- 0.5 cup extra virgin olive oil
- 2 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cherry tomatoes, halved
- 0.5 cup gluten-free vegetable broth
Instructions
- 1
Cook the gluten-free rice noodles according to package directions until al dente, typically for about 8-10 minutes. Drain the noodles and rinse them with cool water to prevent sticking, then set aside. Reserve about 1 cup of the starchy noodle cooking water before draining.
- 2
While the noodles cook, prepare the pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, and nutritional yeast. Pulse until the ingredients are roughly chopped, about 30 seconds.
- 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and emulsified, which should take about 1-2 minutes. Stir in the lemon juice, salt, and black pepper, tasting and adjusting seasonings as needed.
- 4
In a large skillet or pot, heat the gluten-free vegetable broth over medium heat until it begins to simmer, about 3-5 minutes. Add the prepared pesto to the simmering broth and stir to combine, creating a light sauce base.
- 5
Add the cooked gluten-free rice noodles and halved cherry tomatoes to the skillet with the pesto sauce. Toss gently to coat everything evenly, adding some of the reserved noodle water, a tablespoon at a time, if needed to achieve a smooth, glossy consistency. Continue to cook and toss for about 5-7 minutes, allowing the flavors to meld and the tomatoes to slightly soften.
- 6
Serve the gluten-free pesto pasta immediately, garnishing with extra pine nuts or fresh basil leaves if desired. The total cooking time for this step should be approximately 10-15 minutes.
Nutrition (per serving)
Tips & Notes
- GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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