Vegan Sun Dried Tomato Pesto Pasta
9 ingredients including salt and pepper and 20 minutes will make you this amazing pesto dish.
Servings: 4
Calories: 481kcal
Ingredients
- 12 Ounces Pasta, gluten-free or regular
- 1 Cup Reserved pasta water
- 8 1/2 Ounces Sun-dried tomatoes in oil
- 4 Cloves Garlic
- 1 Cup Fresh basil, packed
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- 1/2 Cup Vegetable broth, or more as needed for blending
- Salt and Pepper to taste
Instructions
- Cook pasta according to package directions remembering to save at least a cup of pasta water before draining. Drain the rest when the pasta is al dente.
- While the pasta cooks, add the sun dried tomatoes, oil and all to a blender. Then add the garlic, basil, vegan Parmesan and a pinch of salt and pepper. Start blending, and slowly add the vegetable broth until the pesto is blending easily. Blend until smooth. Set aside.
- Once you drain the pasta, add it back to the pot you cooked it in.
- Add the sun dried tomato pesto to the pot and a little bit of the reserved pasta water at a time. Stirring and adding the pasta water until it is smooth and the thickness you want.
- Taste and adjust seasonings. Serve immediately with extra basil and vegan Parmesan if desired.
Nutrition
Calories: 481kcal | Carbohydrates: 79g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 357mg | Potassium: 1160mg | Fiber: 6g | Sugar: 2g | Vitamin A: 851IU | Vitamin C: 62mg | Calcium: 190mg | Iron: 3mg