Recipe Vortex

10 ounces gluten-free pasta (such as fusilli // or sub whole wheat)*

3 ounces sun-dried tomatoes (1 cup yield ~3 ounces)

1/4 cup extra virgin olive oil*

1 cup fresh basil (plus more for serving)

4 cloves garlic

2 Tbsp Parmesan Cheese (plus more for serving)

Potential additions:

olives

** could use tomato sauce instead of home made sauce

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 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 // amount as original recipe is written // adjust if altering batch size) 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!