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:

Quickview
911k Calories
29g Protein
32g Total Fat
141g Carbs
100% Health Score
Limit These
Calories
911k
46%

Fat
32g
50%

  Saturated Fat
4g
31%

Carbohydrates
141g
47%

  Sugar
20g
23%

Cholesterol
0.0mg
0%

Sodium
229mg
10%

Get Enough Of These
Protein
29g
59%

Manganese
5mg
279%

Selenium
107µg
153%

Vitamin K
89µg
86%

Magnesium
318mg
80%

Copper
1mg
75%

Vitamin B1
1mg
67%

Potassium
2249mg
64%

Vitamin B3
12mg
62%

Iron
10mg
60%

Phosphorus
577mg
58%

Folate
126µg
32%

Vitamin C
25mg
31%

Zinc
4mg
31%

Vitamin B6
0.59mg
30%

Fiber
7g
29%

Vitamin B2
0.49mg
29%

Vitamin E
3mg
27%

Vitamin B5
2mg
26%

Vitamin A
1114IU
22%

Calcium
155mg
16%

covered percent of daily need
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Chicken contains 266% more fat than it did 40 years ago.

Food Joke

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