Sun Dried Tomato Pesto Pasta

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 Parmesan Cheese + more for serving


 



Method


  1. Boil water, add salt, and then add 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.

  3. 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.

  4. 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.

  5. 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.

  6. This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches


Related Products
Marinated Sun Dried Tomatoes
Gurme212 Marinated Sun Dried Tomato - Halves
Gurme212 Marinated Sun Dried Tomato - Diced
Gurme212 Marinated Sun Dried Tomato - Strips
Gurme212 Marinated Sun Dried Tomato - Halves
Gurme212 Marinated Sun Dried Tomato - Strips
Gurme212 Sun Dried Tomato Pesto (Pasta Sauce)

Gurme 212
Products
PRODUCTS
STAY IN TOUCH
Please type your e-mail if you want us to send about our news.