Herb Pasta with Garlic and Pine Nuts

Herb Pasta

Sometimes simple dishes are the BEST and some days just call for a big ol’ bowl of pasta. I like my pasta to be gluten free and higher in protein so I use a quinoa, brown rice mix but you could also use corn pasta (check on the packet that it’s non GMO).  If you can tolerate gluten, spelt pasta is also a great alternative and provides a rich nutty flavour to the recipe.

The recipe is delicious as is, but if you want to add a cheesy flavour at the end, sprinkle some savoury yeast flakes on top to increase the protein content and keep the recipe vegan, or some organic parmesan or pecorino for a vegetarian version.   

Herb Pasta with Garlic and Pine Nuts

Ingredients (serves 2)

  • Around 150-200g pasta (depending on how hungry you are)
  • 1 tablespoon of olive oil
  • 5 large cloves of garlic, thinly sliced (choose good quality garlic and organic if possible),
  • 2 cups of basil leaves
  • 1 cup of parsley leaves
  • 1 large handful of spinach leaves
  • 1/2 cup of pine nuts


  1. Cook the pasta as per the packet instructions, drain and set aside.  Tip – if you are using gluten free pasta, rinsing quickly in cold water after cooking can stop the pasta sticking together.
  2. At the same time heat the olive oil in a pan over a medium heat.
  3. Add the garlic and cook for around one minute, continually stirring.  Be careful not to overcook the garlic you want it soft and lightly cooked so that the delicious flavours emerge.
  4. Add the pine nuts and cook for a further 2-3 minutes until they are slightly toasted.
  5. Add the basil, parsley and spinach and continue cooking for a few minutes until the aroma starts to emerge.
  6. Add the cooked pasta into the pan and stir until it is evenly mixed.
  7. Add himalayan rock salt to flavour and extra olive oil if necessary.
  8. Distribute between 2 bowls and add a sprinkling of savoury yeast flakes or organic cheese if desired.

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