Vegan Diary’s

Vegan Pasta

 

A couple of you asked for the recipe for the dish I posted on my instagram/Facebook Monday night so I wanted to get it to you 🙂 I found this recipe on pinterest first and then added my own blah blah if you will!

 

ENJOY!!

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

KCHRONS ADDED TOUCH:

3/4 cup of almonds (or half a cup if you don’t want a really nutty taste)

1 can of white bean of choice

2 Tbsp Vegan Parmesan Cheese + more for serving

Instructions

  • Boil water, add salt, then pasta. Cook according to package instructions of the pasta you bought adding the can of beans to the noodles the last 5 minutes. Please pre rinse your beans in a colander first. It sits in that nasty water in the can and that just creeps me out 🙂
  • Add sun-dried tomatoes, olive oil, basil, garlic, almonds, and 2 Tbsp vegans 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.

You can eat this hot, cold or room temp! I like it with a malbec but I pretty much pick malbec with anything so it is a little biased!

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