Creamy almond pasta with basil pesto meatballs

Creamy like fettuccine alfredo, but also healthy, gluten-free and addictive. Need I say more?

Serves 4


1/2 large yellow onion

1/2 Cup white wine

2 large garlic cloves

2 Tablespoons cornstarch

1/2 Cup grated parmesan cheese

2 Cups unsweetened almond milk

olive oil

Salt and pepper, to taste

1/2 teaspoon sugar


2 packages RP’s GF linguine or fettuccine

4 Cups fresh spinach

2 Tablespoons sweet basil or fresh basil

1 package basil pesto chicken meatballs, I like the Brat Hans brand they carry at Whole Foods, but any sort of meat would work – Italian sausage, ground turkey, tofu…


  1. In a small bowl, whisk together the corn starch with a few tablespoons of the almond milk until there are no clumps. Set aside.
  2. Over a medium-large skillet, heat olive oil and cook the chicken meatballs. Let set over low heat once cooked.
  3. Meanwhile, heat a small saucepan with olive oil, onions, garlic, sugar, salt and pepper. Cook until onions are soft and slightly carmelized, about 10 minutes.
  4. Add the white wine to deglaze the pan with the onions, stir a couple of times and let the wine cook down for a couple minutes. Add the almond milk and a bit more salt. Bring the sauce to a gentle boil, then reduce to a simmer. Whisk in the corn starch mixture. Stir in the cheese and let simmer, stirring often, for 10-15 minutes.
  5. The gluten free pasta cooks extremely fast – in about two minutes, so boil the pasta water while the sauce simmers.
  6. While the water boils, cook your spinach in the skillet with the chicken meatballs. Add a pinch of salt and cook until the leaves are barely wilted, a minute or two. Set aside.
  7. Cook the pasta per packaged instructions. Save about 1/2 Cup of pasta water before draining the pasta.
  8. Drain pasta and add to the skillet with the chicken meatballs and spinach. Pour the sauce into the pan and toss to combine. Add the basil. Add some pasta water if needed to reach desired consistency. Taste and adjust your seasonings. Enjoy!

Note: Next time, I’m going to add some more veggies, probably some mushrooms and peas. I may swap leeks for the onions as well. Play with the recipe and use whatever you have on hand!



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