280 grams gluten-free pasta (such as fusilli | or sub whole wheat)*
85 grams sun-dried tomatoes
150 ml extra virgin olive oil*
28 gram fresh basil + more for serving
4 garlic cloves
2 tbsp Parmesan Cheese + more for serving
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, 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 doesn’t 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, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches