Ingredients

The following ingredients have 4 Servings
  • 8 ounces of pasta
  • ½ tablespoon coconut oil
  • 2 cups grape or cherry tomatoes (sliced)
  • Salt and pepper to taste
  • 2-4 tablespoons vegan heavy creamer or creamer (or unsweetened non-dairy milk)
  • 3 tablespoons Vegan parmesan cheese
  • ½ to ¾ cup pesto
  • 2-4 tablespoons pasta water
  • 2 ½ cups basil (stemmed and washed)
  • ⅓ cup walnuts (raw)
  • 2 tablespoons vegan parmesan cheese
  • 3 cloves garlic
  • 1 tablespoon lime juice
  • ½ teaspoon sea salt
  • ⅓ cup olive oil (up to 1/2 cup)
  • 1/2 teaspoon pepper (adjust to taste)

Instruction

  • Bring a pot of salted water to a boil. Cook the pasta to the box or package's directions.
  • While the pasta is boiling, heat the coconut oil in a pan over medium high heat. When hot, add in the tomatoes, stirring and sautéing until the tomatoes are cooked down and burst, about 5 minutes. Season with sea salt and black pepper.
  • While the tomatoes, are cooking down, prepare the pesto.
  • Add all the ingredients into a food processor or high powered blender and press the sauce/spread button or blend until combined smoothly, scraping down sides if necessary. Pour the excess into a jar, and use ½ to ¾ cup for the dish.
  • Strain the cooked pasta, saving a few tablespoons of pasta water if the pesto is too thick on the pasta. Add in the vegan heavy cream and the pasta to the pan with the tomatoes, the vegan parmesan cheese, and then pour the pesto on, stirring in. Add the pasta water if necessary.
  • Taste and add more sea salt if needed. Serve with some extra vegan parmesan on the side and enjoy!