Description
This Sun-Dried Tomato Pesto Pasta is so delicious and flavorful that no one will believe it only took you about 20 minutes to make!
Ingredients
Scale
- 1 lb pasta, rigatoni or your favorite kind
- 2 cups packed baby spinach leaves
- 1 cup packed fresh basil leaves
- 1 (8 oz) jar sun-dried tomatoes (You will use the entire jar, tomatoes and oil)
- 1/4 cup pinenuts
- 3 tablespoons nutritional yeast
- 2 cloves garlic, roughly chopped
- Juice of 1/2 small lemon
- 1 teaspoon light yellow miso paste (optional)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional toppings: cherry tomatoes, fresh basil, pine nuts
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions. Reserve about a cup of the pasta liquid and then drain pasta and add back into the pot.
- While pasta is cooking, add all remaining ingredients (use the entire jar of sun-dried tomatoes, including the oil) to a food processor and blend until a thick sauce is formed.
- Add the pesto to the pasta, mix together and slowly add the hot pasta water to thin it out a little bit. I prefer to thin the sauce with pasta water rather than adding extra olive oil in.
- Top with fresh basil, tomatoes, pine nuts and serve immediately. Salt and pepper to taste.
Notes
If you can’t find a jar of sun-dried tomatoes are have to use the dry ones, you will need to add 1/4-1/3 cup of olive oil to the pesto to help turn it into a sauce.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American/Italian
