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!
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
- 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!