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Ninja Foodi Gluten-Free Spaghetti with Pesto

Alexa dan
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Equipment

  • ninja foodi

Ingredients
  

  • For the Pasta:
  • 12 oz gluten-free spaghetti
  • 6 cups water
  • 1 tsp salt
  • For the Pesto Sauce:
  • 2 cups fresh basil leaves
  • ⅓ cup pine nuts or walnuts/almonds
  • 2 garlic cloves
  • ½ cup grated Parmesan cheese or dairy-free alternative
  • ½ cup extra virgin olive oil
  • Juice of ½ lemon
  • Salt & pepper to taste
  • Optional Add-Ins:
  • Cherry tomatoes
  • Grilled chicken or shrimp
  • Red pepper flakes

Instructions
 

  • 1. Cook Pasta in the Ninja Foodi:
    Add water and salt to the pot and set to Sauté mode.
    Once boiling, add spaghetti and stir occasionally.
    Cook 7–10 minutes or until al dente.
    Drain and set aside.
    2. Make the Pesto Sauce:
    In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until chopped.
    While blending, slowly drizzle in olive oil until smooth.
    Add lemon juice, salt, and pepper. Pulse again.
    3. Combine & Heat:
    Return drained pasta to the Ninja Foodi (on Sauté – low heat).
    Add pesto and gently toss to coat evenly.
    Stir in any optional add-ins. Heat for 1–2 minutes.
    4. Serve:
    Plate and top with extra Parmesan, fresh basil, and red pepper flakes if desired.
    Enjoy warm!

Notes

  • Nut-Free? Use sunflower seeds instead of pine nuts.
  • Dairy-Free? Sub Parmesan for nutritional yeast or dairy-free cheese.
  • Creamy Pesto? Add ½ an avocado to the blender.
  • Low-Carb? Try zoodles or spaghetti squash.