- 2
- 10 mins
- 20 mins
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
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.