Sun-Dried Tomato Pesto Pasta

By GuidingVegan

Ingredients

• 10 ounces gluten free pasta (such as fusilli | or sub whole wheat)*
• 3 ounces (~1 cup) sun-dried tomatoes
• 1/4 cup extra virgin olive oil*
• 1 cup fresh basil + more for serving
• 4 garlic cloves
• 2 Tbsp Vegan Parmesan Cheese + more for serving

Details

Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from p4.zdusercontent.com

Preparation

Step 1

Boil water, add salt, then pasta. Cook according to package instructions. Pasta with grooves is best.

Add sun-dried tomatoes, olive oil, basil, garlic and 2 Tbsp vegan parmesan cheese to a food processor or high speed blender and puree into a pesto-like consistency.

If it has trouble mixing, add a bit of hot pasta water (2-3 Tbsp) to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish.

Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat and season with a bit more olive oil and vegan parmesan.

Serve warm with additional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though best when fresh.