Sun Dried Tomato Best O Pesto Pasta Veeg Recipes

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

SUN-DRIED TOMATO AND PESTO PASTA RECIPE

Steps:

• Heat water in a large pot and add oil and salt in it.
• Add the pasta in the water and cook it for 8-10 minutes according to package instructions stirring occasionally.
• Cook the pasta al dente. It should be still slightly firm when bitten.
• Remove the pasta from the water and set it aside. Save the cooking water for later to use in the sauce. Run the pasta under cold water in a strainer to prevent it from cooking further.
• In a blender or food processor, combine basil leaves and sun dried tomatoes. If needed you can add a little olive oil as well, however the sun-dried tomatoes are already packed in olive oil which has soaked up flavor from the tomatoes, so you will not need to add too much extra oil.
• Lightly toast the almonds in a skillet. Now add the garlic cloves, roasted almonds, salt, black pepper powder and lemon juice.
• Grind the mixture to a thick chunky sauce.
• Transfer the sauce to a pan and cook it on medium heat for a couple of minutes.
• Add the cooked pasta to the sauce.
• Toss the pasta to coat it in the sauce. Add some of the pasta water that you had saved earlier to thin the sauce slightly.
• Season with some fresh basil leaves and grated parmesan cheese (skip for a vegan version). Serve the pasta hot or at room temperature along with some garlic bread.

SUN-DRIED TOMATO BEST-O PESTO PASTA VEEG

Steps:

• To begin, prepare the pasta according to package instructions remembering to reserve some of the pasta cooking water. And as your pasta cooks, gather the ingredients for the no-cook sauce.
• In a high-speed blender add the fire roasted tomatoes, broth or plant-based milk, sundried tomatoes, basil, oregano, garlic, and one cup of the reserved pasta cooking water. Give it a mix whirl in the blender, stop and taste for salt and season as needed. You can add a little more of the pasta cooking water if you prefer the sauce consistency to be thinner. I typically add about one to one and one-half cups of pasta water.
• Finally, pour the sauce over the cooked and drained pasta, and gently toss to coat the pasta with sauce. Sprinkle each serving with a generous portion of our cheesy Plant-Based Pine Nut Parmesan, serve with a side salad and enjoy!