Summery Green Bean and Almond Gremolata Pasta! 

This Green Bean and Almond Gremolata Pasta recipe is inspired by something I bookmarked on Pinterest a little while ago, titled “Pasta with Green Beans and Almond Gremolata”–a recipe from the New York Times Cooking section. I loved the idea, because green beans are one of my all time favourite veggies but I usually eat them raw. I know, call me boring! Anyway, I did a little research à la Google and learned that gremolata is an Italian topping involving lots of garlic, almonds of course, herbs and a little lemon zest. Add to that some more garlic and green beans, and this dish is a bowl full of flavour. 

While I’m fairly certain the original recipe is not vegan, I wanted to not only make it vegan, but also gluten free friendly. It’s really quite simple–swap any butter for a quality olive oil, and regular pasta with a gluten free varietal. I also wanted to lighten it up a little bit, because I really love to make this pasta when green beans are in their peak season (summertime) and let their natural flavours shine. The result is a garlicky, nutty pasta with a little bit of zing, crunch and green from the herbs.

This Green Bean and Almond Gremolata Pasta is vegan, gluten free, and comes together in 20 minutes or less.

What’s in this Green Bean and Almond Gremolata Pasta?

• Green beans
• Almonds
• Lots of garlic
• Parsley
• Lemon (juice and zest)
• Gluten free pasta
• Olive oil
• Salt and pepper

For garnish, optional ingredients include

• Vegan parmesan
• Dried chili flakes
• Shallot

Secrets to success

Green beans are best enjoyed in the summer, however if you prefer, you can also use asparagus or a similar crunchy green veg.

The gremolata topping can be incorporated into the pan while cooking, to heat lightly, or served fresh on top of pasta as garnish. The choice is yours! I personally love to lightly heat to reduce the bite in the garlic.

In this recipe, I list a “splash of olive oil”, so that you can adjust and use as much or as little as you’d like. I find it’s best to suggest adding as needed, but especially in this recipe, it’s really just used for the initial sauté of garlic and green beans (and shallot if using). If you’re a big fan of evoo, you can also top with additional drizzle to garnish.

If you like this recipe, try…

• Vegan Ricotta Zucchini Ravioli
• Vegan Lemon Pepper Pasta
• 15 Minute Caprese Pasta Salad
• Creamy Tahini Pumpkin Pasta
• Vegan Walnut Pesto via Plant Based on a Budget

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.

Green Bean and Almond Gremolata Pasta (vegan, gluten free)

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★★★★★

5 from 1 reviews

• Author: Remy
• Total Time: 25 minutes
• Yield: 1 serving 1x
• Diet: Vegan

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Description

A garlicky Green Bean and Almond Gremolata Pasta with fresh herbs and citrus zing. Vegan and gluten free.

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Ingredients

Scale 1x2x3x

• 1 serving gluten free pasta of choice
• 1/2 lb green beans, roughly chopped (about 1 1/2 cups)
• 2 cloves garlic
• juice of 1/2 lemon
• splash of olive oil
• salt and pepper to taste

gremolata

• 2 tbsp sliced almonds (hazelnuts are also delicious)
• 2 tbsp chopped parsley
• 3 tsp lemon zest
• 1 clove garlic, minced

optional

• pinch dried chili flakes
• 1/2 shallot, minced

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Instructions

1. Start by preparing your pasta according to package instructions, drain and set aside, reserving 1/4 cup of pasta cooking water. Meanwhile, let’s prepare our gremolata.
2. First, dry toast almonds on a pan over medium heat, stirring constantly so as not to burn. Toast until lightly golden brown, just to add crunch, and unlock more flavour. Roughly chop almonds and add to a bowl with parsley, garlic and lemon zest. Set aside.
3. In a large saucepan over medium heat, add a splash of olive oil, minced garlic and minced shallot and dried chili flakes if using. Sauté until fragrant, and garlic is soft, about 2-3 minutes, then add green beans and cook for an additional 2-3 minutes. Add lemon juice and cooked pasta to the pan, then reduce heat to low. If necessary, add pasta water by the tablespoon to help coat pasta.
4. At this point, you can add your gremolata mix, or reserve to top pasta after cooking. I personally prefer to toss all ingredients into the pan and heat lightly. Once pasta is coated, season with salt and pepper, serve with a garnish of vegan parmesan if using, and gremolata to top if you chose not to heat it.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: main dishes, pasta
• Method: sautéing

Keywords: vegan, gluten free, pasta, summer, main dishes, dinner, lunch, weeknight

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