Name: Lemon Garlic Linguine with Tomatoes and Pine Nuts
Cook time: 15 min
Total time: 15 min
Ingredients: 1 pound organic gluten-free linguine ((gluten-free + corn-free)); 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; 1/4 cup organic pine nuts

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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! 🙂

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Lemon Garlic Linguine with Tomatoes and Pine Nuts

This 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!

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Medical Medium® Compliant }

5 from 8 votes

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Prep Time: 0 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

Yields: 4 servings

Calories : 281

Ingredients

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

US Customary - Metric

Instructions

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

Assembly:

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.

Recipe Notes

Linguine: If you don't have or don't like linguine, use your favorite gluten-free pasta variety.