Ingredients

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

Instruction

  • Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta with grooves is best.
  • Add sun-dried tomatoes, olive oil, basil, garlic (starting with lesser amount), and 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 // amount as original recipe is written // adjust if altering batch size) 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. Taste and adjust flavor as needed, adding more garlic for zing, basil for herbiness, or vegan parmesan cheese for cheesiness.
  • 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, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches!