It’s getting to be that time of year when dinners are meant to be eaten on patios and lunches should be consumed in parks and on beaches. For such weather, I have just the thing: If you’re a lover of simple pasta, you’re going to love this recipe. It’s big on flavor and short on time and both vegan and gluten free! Plus, from start to finish it requires about 20 minutes and just 6 ingredients! In my world, it doesn’t get much better than that. While your pasta is boiling just blitz your sun-dried tomatoes with olive oil, garlic, parmesan, fresh basil, and salt and pepper. Eat it hot, eat it cold, eat it lukewarm – it’s still delicious. This makes it perfect for picnics, road trips, and beach days.
10 ounces 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
2 Tbsp Parmesan Cheese + more for serving
Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta with grooves is best. Add sun-dried tomatoes, olive oil, basil, garlic, and 2 Tbsp vegan 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. Toss to coat and season with a bit more olive oil and vegan parmesan. Serve warm with additional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though best when fresh. This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches! Author: Minimalist Baker Serves: 2-3