Sun-Dried Tomato Pesto Pasta
Ingredients
The pasta
-
10
ounces
gluten-free pasta
The pesto
-
3
ounces
sun-dried tomatoes
-
ΒΌ
cup
extra virgin olive oil
-
1
cup
fresh basil
-
2-4
cloves
garlic
-
2
Tbsp
Vegan Parmesan Cheese
Instructions
- 1. Boil water, add salt, and cook the pasta according to package instructions.
- 2. In a food processor or blender, combine sun-dried tomatoes, olive oil, basil, garlic, and vegan parmesan cheese, and blend until a pesto-like consistency is achieved.
- 3. If the mixture is too thick, add a bit of hot pasta water to help blend.
- 4. Drain the pasta and return it to the pot, then add the pesto and toss to coat.
- 5. Serve warm with additional fresh basil and vegan parmesan cheese.
Nutrition Facts (estimated)
Servings
3
Calories
594
Total fat
25g
Total carbohydrates
78g
Total protein
14.5g
Sodium
271mg
Cholesterol
0mg
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