Vegan Sun-Dried Tomato Pesto Pasta
Made in 15 minutes, this Vegan Sun-Dried Tomato Pesto Pasta is an easy weeknight meal. It's good served hot or cold.
Servings: 4
Calories: 319kcal
Equipment
Ingredients
- ½ cup sun-dried tomatoes in oil
- ½ cup packed fresh basil
- 1 clove garlic minced
- 2 tablespoons pine nuts
- 2 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil
- 8 oz. gluten free penne pasta - I used chickpea pasta
- Salt
Instructions
- Mix pesto ingredients together in a food processor. Transfer to a large bowl.
- Cook pasta according to directions in salted water. Add the pasta to the pesto, tossing to coat. Add a splash of the pasta water to moisten, adding more splashes of the pasta water to thin, if desired.
Video
Notes
This recipe will last about 5 days in an airtight container in the fridge.
Nutrition
Calories: 319kcal | Carbohydrates: 51g | Protein: 7g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 36mg | Potassium: 320mg | Fiber: 5g | Sugar: 0g | Vitamin A: 255IU | Vitamin C: 14.5mg | Calcium: 9mg | Iron: 2.7mg
