From Minimalist Baker
Sun-Dried Tomato Pesto Pasta (V + GF)
- Time
- 20 min
- Makes
- 3
- Ingredients
- 6
5 things you may not have.
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Ingredients
- 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))
- 2-4 cloves garlic
- 2 Tbsp Vegan Parmesan Cheese
Nutrition · per serving
- Calories
- 594 kcal
- Fat
- 25 g
- Fiber
- 10.4 g
- Sugar
- 2 g
- Sodium
- 271 mg
- Protein
- 14.5 g
- Carbohydrate
- 78 g
- Saturated fat
- 4.2 g
As published by Minimalist Baker.
The method
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