Sun-Dried Tomato Pesto Pasta (Vegan + GF)
The recipe Sun-Dried Tomato Pesto Pasta (Vegan + GF) can be made in approximately 20 minutes. One portion of this dish contains around 30g of protein, 32g of fat, and a total of 911 calories. This recipe serves 2 and costs $5.37 per serving. This recipe from Minimalist Baker has 7201 fans. Head to the store and pick up vegan cheese, whole wheat pasta, garlic cloves, and a few other things to make it today. It works well as a main course. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a spectacular spoonacular score of 100%. Similar recipes are Easy Vegan Sun Dried Tomato Pesto, Creamy Sun-Dried Tomato Pesto Pasta, and Sun-Dried Tomato Pesto Pasta Sauce.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup extra virgin olive oil*
1 cup fresh basil + more for serving
4 garlic cloves
3 ounces ( - 1 cup) sun-dried tomatoes
2 Tbsp Vegan Parmesan Cheese + more for serving
10 ounces gluten free pasta (such as fusilli | or sub whole wheat)*
Equipment:
food processor
blender
pot
Cooking instruction summary:
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 doesnt 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.This can be enjoyed hot, sightly chilled or at room temperature, making it ideal for picnics and take-along lunches!
Step by step:
1. Boil water, add salt, then pasta. Cook according to package instructions. Pasta with grooves is best.
2. 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 doesnt need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish.
3. 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.
4. 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.This can be enjoyed hot, sightly chilled or at room temperature, making it ideal for picnics and take-along lunches!
Nutrition Information:
covered percent of daily need
