One-Pot Gluten-Free Pesto Pasta Bake (Dairy-Free)
- Our Nourished Kitchen
- Aug 20
- 5 min read
Updated: 17 hours ago
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This One-Pot Gluten-Free Pesto Pasta Bake is a meal our whole family loves. We eat heaps of pesto in our house! We always have a dairy-free pesto in the fridge, my kids put it on everything (this is our favorite pesto recipe Fresh Dairy-Free Basil Pesto with Toasted Pine Nuts)! My kids love pasta and this one-pot gluten-free pasta recipe is a great way to get some extra vegetables on their plates.
Why You'll Love This One-Pot Dairy Free Pasta Bake Recipe
What if you could skip the boiling water, skip the extra dishes, and make a rich, velvety pesto pasta bake entirely in just one pot? By simmering gluten-free pasta and fresh broccoli directly in a savory chicken broth, the noodles absorb incredible flavor. This broth infused gluten free pasta and broccoli are combined with a rich pesto, and topped with a mozzarella cheese of your choice (we used dairy-free mozzerella cheese). The pesto broccoli pasta bake comes together in one single cast iron braiser, and goes from your stovetop to your oven with ease.
A Note about the Baking Vessel: I LOVE using my Lodge Essential Enamel Cast Iron Braiser. Food cooks really evenly and it is so easy to clean. It usually requires a quick 5-10 minute soak with dish soap, and all the browned bits wash off easily. It works like a dream to make this One-Pot Gluten-Free Pesto Pasta Bake (Dairy-Free).
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Frequently Asked Questions: One-Pot Dairy-Free Pestp Pasta Bake Recipe
Can I add a protein like chicken or sausage?
Yes, adding a protein works beautifully in this dish. Because the cooking times are tightly calibrated to prevent the pasta from getting gummy, you should use pre-cooked protein. Stir in 1 to 1 ½ cups of shredded rotisserie chicken or sliced, pre-cooked vegan Italian sausage during Step 4 when you fold in the tomatoes and cheese shreds.
Can I make this recipe completely vegan?
Yes you can! To make this dish 100% plant-based, simply swap the 2 ½ cups of low-sodium chicken broth for a flavorful vegetable broth or mushroom broth.
Why isn't my vegan cheese melting?
Vegan cheese requires direct moisture and trapped steam to melt smoothly. Ensure your Lodge Braiser lid is completely flush with the rim during Step 5. If substituting with a regular baking dish, wrap the aluminum foil tightly around the edges to lock in every drop of steam.
Can I use fresh tomatoes instead of canned diced tomatoes?
Yes, you can substitute 1 cup of diced fresh Roma or cherry tomatoes.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave-safe bowl, splash 1 to 2 tablespoons of water or broth over the top, cover it loosely, and microwave until hot. This recreates the steam environment and revives the pesto sauce
Can I freeze this pasta bake for meal prep?
It is not recommended to freeze this dish after it is fully baked. Gluten-free pasta dries out when forzen. For best results, enjoy this dish fresh or store it in the refrigerator for up to 3 days.
Substitutions & Customizations
Pesto Options
This recipe for Fresh Dairy-Free Basil Pesto with Toasted Pine Nuts is delicious. Store bought pesto absolutely works (either with or withour dairy).
Vegetarian / Vegan
Swap the 2 ½ cups of low-sodium chicken broth for a rich vegetable broth or mushroom broth
Vegetable Swap Ideas
Swap the 4 cups of broccoli florets for 4 cups of roughly chopped rough-leaf kale or baby spinach. Fold spinach or kale directly into the pot during Step 4 (with the tomatoes and cheese).
Check out other great gluten-free, dairy free recipes:
If you try this One-Pot Gluten-Free Pesto Pasta Bake, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to Make this One-Pot Gluten-Free Pesto Pasta Bake
Ingredients List:
1 box (8 oz) Gluten-Free Pasta (Goodles Gluten-Free Pasta is my favorite. It has the best texture and taste!)
3 cups low-sodium chicken broth (divided: 2 ½ cups for simmering, ½ cup held back)
1 cup dairy-free basil pesto (this recipe for Fresh Dairy-Free Basil Pesto with Toasted Pine Nuts is so good in this pasta recipe!)
4 cups broccoli florets (stems removed, cut into very small bite-sized pieces)
1 cup canned diced tomatoes (drained; discard the juice)
½ cup mozzarella cheese shreds (dairy or non-dairy both work great)
Step 1: Pre-Cook the Pasta and Broccoli
Heat your oven to 375°F. Pour 2 1/2 cups of the chicken broth into your Lodge Essential Enamel Cast Iron Braiser (or large casserole dish), and bring it to a boil on the stovetop over high heat. Drop in the dry gluten-free pasta and the 4 cups of broccoli. Reduce the heat to medium-high and simmer covered for 5 minutes, stirring frequently. (Note: The noodles and broccoli will absorb most of the broth, leaving a small, slightly thickened puddle of starchy liquid at the bottom. Do not drain this.)
A top-down view of uncooked gluten-free rotini pasta and fresh broccoli florets arranged in a dish A close-up shot of a hand pouring chicken broth from a measuring cup over dry pasta and broccoli A blue lodge cast iron braised A top-down view of cooked gluten-free rotini pasta and fresh broccoli florets arranged in a dish
Step 2: Make the Pesto Sauce:
Turn off the stovetop burner. Pour the remaining ½ cup of cold chicken broth and the 1 cup of vegan pesto directly into the hot pot. Stir gently for 30 seconds; the residual starch in the pan will emulsify with the pesto and broth, creating a rich, silky sauce base (be careful not to break up the pasta).
A top-down shot of a large scoop of green vegan pesto sitting in the center of noodles and broccoli Close-up of gluten-free rotini pasta and broccoli mixed together with pesto
Step 3: Add the Mix-Ins
Fold in the 1 cup of drained tomatoes and ½ cup of the mozzarella cheese shreds (dairy or non-diary) until the pasta and vegetables are evenly coated. Spread the mixture flat with your spoon.
A mound of vibrant red canned diced tomatoes placed on top of gluten-free rotini pasta and broccoli Diced tomatoes, fresh broccoli florets, and gluten-free rotini pasta tossed together Shredded dairy-free mozzarella cheese scattered evenly across a one-pot gluten-free pesto pasta
Step 4: Bake
Place the heavy cast iron lid onto the braiser (or foil if your casserole dish does not have a lid). Transfer the pot into the oven and bake at 375°F for 12 to 15 minutes. The heavy lid (or foil) will lock in the steam to finish softening the broth-infused noodles and melt the cheese.
Step 5: Let Rest then Enjoy
Carefully remove the hot lid (or foil). Let the pot rest uncovered on the counter for 5 minutes to allow the sauce to fully tighten before serving. Top with additional pesto or cheese as desired.
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