This Gluten-Free Vegan Lemon Garlic Linguine with Tomatoes and Pine Nuts is an easy and healthy recipe made with only 7 clean, real food ingredients. It's the perfect plant-based meal made with a light and tangy sauce that's ready to enjoy in about 15 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- It's A 100% Vegan + Gluten-Free Meal
- Can Be Prepared In Under 15 Minutes
- Made With Clean, Real Food Ingredients
You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, and Medical Medium® compliant.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Linguine: If you don't have or don't like linguine, use your favorite gluten-free + corn-free pasta variety such as angel hair pasta, spaghetti, or even raw zucchini noodles.
Tomatoes: Fresh tomatoes will give the best flavor in this recipe, but feel free to use your favorite variety of tomatoes and long as you have (1) cup diced.
Garlic: I like the extra garlic when I make this, but not everyone does. Start with 1-2 cloves of garlic and add more if you prefer.
Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, but you can also use store-bought organic lemon juice.
Pine Nuts: I added the pine nuts for texture, but they can be omitted.
Parsley: I added the fresh parsley more for the visual effect, but it can be omitted.
Avocado Oil: You can substitute the avocado oil with organic extra-virgin olive oil.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Serving Size: This recipe will make 1-pound or approximately 4 servings of pasta. Nutritional information is for (1) serving which is 1/2 cup.
Want More Healthy Plant-Based Dinner Recipes?
Check out these:
- Creamy Vegan Tomato Basil Soup
- Spicy Chickpea and Tomato Soup
- Pasta with Asparagus and Creamy Mushroom Sauce
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Lemon Garlic Linguine with Tomatoes and Pine Nuts
For the pasta:
- 1 pound organic gluten-free linguine (gluten-free + corn-free)
For the add-ins:
- 1 cup organic tomatoes (diced small)
- 2 - 4 cloves organic garlic (freshly crushed)
- 1 tablespoon 100% pure avocado oil
- 1 tablespoon organic lemon juice (freshly squeezed)
- 1 tablespoon organic parsley (chopped)
- 1/4-1/2 teaspoon Himalayan pink salt
For the topping:
- 1/4 cup organic pine nuts
Prepare the pasta:
- Prepare linguine according to package directions.
Prep the veggies:
- While the pasta is cooking, prep the veggies by dicing the tomatoes, chopping the parsley, and crushing the garlic
- In a small bowl, add the garlic, olive oil, lemon juice, and Himalayan salt and whisk together until well combined.
- Taste and adjust the garlic and salt to your preference.
- After the linguine has been cooked and strained, transfer it to a large mixing bowl and add the lemon-garlic mixture.
- Add the diced tomatoes and chopped parsley to the bowl and gently toss until everything is evenly distributed.
- Garnish with pine nuts and/or additional parsley, if desired.
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
Oh my goodness, just seeing the name of the recipe made my mouth water! This was delicious as-is, although next time I may add some grilled radicchio as we seem to be always grilling this time of year and I love to add a superfood in when I can. Thank you for the recipe and I look forward to making it again.
Hi there Julia! Thank you so much! I love the idea of adding the grilled radicchio and I had even though of sprinkling it with some hemp seeds for extra protein so I bet that would be good too.
Thanks again and I'm glad to hear you enjoyed the recipe 🙂
Karielyn, this was a fantastic quick dinner! I happen to love pine nuts so I DID NOT leave them off 🙂 Your photos are gorgeous!!
Hi there Rose! Thank you so much, I really appreciate it! I love pine nuts too, but for some reason they always get skipped over and neglected when I go through my nut and seed collection so I'm glad I was able to use them in this recipe.
Thanks for stopping by 🙂