Pesto and Sun-dried Tomato Pasta

Pesto pasta is a favourite of mine as it is simple, quick and tasty. It is high in protein and by making an easy switch and substituting parmesan cheese with a vegan alternative, you can still enjoy this classic pasta dish. 

Serves 4

INGREDIENTS 

For the pasta: 

280g pasta of your choice (can be gluten free) 

1 tbsp olive oil 

2 garlic cloves, chopped 

32g sun-dried tomatoes, sliced 

128g rocket

For the pesto: 

300g basil 

65g flat leaf parsley 

130g fresh peas or if frozen, they need to be thawed 

4 cloves of garlic 

32g pine nuts

Juice of 1 lemon 

32g vegan parmesan cheese (and more for serving!)

60ml of oil

Salt and pepper 

METHOD 

1. Cook the pasta according to the instructions on the packet.

2. While the pasta is cooking, prepare the pesto. Add the basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese and sea salt to a food processor. Blend ingredients, streaming in the olive oil until fully combined and you're left with a creamy pesto. If it isn't blending that well, add extra oil or water to help.

3. In a frying pan, sauté the garlic and the sun-dried tomatoes in the oil for between 1-2 minutes. 

4. Mix the pasta into the frying pan, tossing the pasta to coat it in the garlicy oil. 

5. In the frying pan (or in a large serving bowl), add the rocket and as much pesto as you like, making sure to stir it through properly. 

6. It is best served warm with an extra sprinkle of vegan parmesan cheese on top.

This recipe is great as you can prepare it in advance for quick and simple meals during the week, or what I sometimes do is make the pesto (it lasts 2-3 days in the fridge or 3-4 months in the freezer) and cook myself fresh pasta for an easy meal. 

NB. You could also serve with some vegan garlic bread (most supermarket ones are accidentally vegan but check the label!) Sometimes I add plant based 'chicken' pieces or tofu if I want it to be more filling.  

 

vegan, soy free 

 

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