I was never really a big fan of pasta—and I didn’t miss it much when I first started eating gluten-free. But when I make this recipe, I just get it: There’s something about a plate full of tender noodles dressed in rich pesto that is so, so satisfying. This easy dinner is like a pot full of pure comfort. MORE: Simple Shrimp and Bell Pepper Stir Fry Total time: 40 minutesServes 4 2 bulbs baby fennel, ends removed, cut into quarters1 leek, white parts only, chopped into ½"-thick slices1 c vegetable stockZest and juice of ½ lemon½ c cashews2 handfuls parsley + extra for topping1 handful dill + extra for topping4 Tbsp olive oil⅔ lb gluten-free pasta1 clove garlic, thinly sliced1 c sliced mushrooms1 c cherry tomatoes⅔ lb deveined shrimp1 sm red chile, finely chopped
- Heat oven to 400ªF.2. Place fennel and leek in medium-size sheet pan. Pour in stock, cover with foil, transfer to oven, cook 30 minutes.3. Squeeze lemon juice into food processor or blender. Add cashews, parsley, dill, and 3 Tbsp of the oil. Blend until relatively smooth, season with salt and pepper, and set aside.4. Cook pasta according to package instructions.5. Heat remaining 1 Tbsp olive oil in large pan over medium heat. Add garlic and mushrooms. Add leek, fennel, and tomatoes and sauté 3 to 4 minutes. Add shrimp and cook until shrimp are just cooked through, about 4 minutes more.6. Transfer vegetable mixture to large bowl. Add cooked pasta and pesto and stir to combine. Serve topped with additional dill and parsley, chile, and lemon zest. NUTRITION (per serving) 590 cal, 21 g pro, 76 g carb, 7 g fiber, 4 g sugars, 24 g fat, 4 g sat fat, 1270 mg sodium
