This is a great summertime dish and a nice alternative to the traditional “green” pesto comprised of basil, walnuts, and Parmesan cheese. As soon as the cherry tomatoes in my garden ripen I plan on making my own oven-dried tomatoes, but in this case I used the kind you find in the jar, packed in oil. I served this with a side of steamed green beans dressed only in Kosher sea salt and freshly cracked black pepper.
Sundried Tomato Pasta
- 8 oz. fettuccine or linguine pasta (or your favorite shape!)
- 3 Tbsp. toasted pine nuts
- 2 cloves garlic
- 3 oz. sundried tomatoes in oil
- handful of nutritional yeast (opt.)
- 1 tsp. dried basil
- 1/8 tsp. salt
- 1/4 c. olive oil
- 5-6 button mushrooms, sliced
- Handful of fresh basil, torn
Cook pasta according to package directions. Add pine nuts, garlic, sundried tomatoes, and nutritional yeast to a blender and pulse until combined. Turn blender back on and drizzle in olive oil. Pulse until well combined. Meanwhile, saute mushrooms in a bit of margarine or olive oil until fragrant. Once cooked, drain pasta, reserving 1 cup of the cooking water. Add sundried tomato pesto to the hot pasta, tossing to coat. Add reserved pasta water a little at a time until the sauce is a little creamy (you may not use the whole up). Add fresh basil and sauteed mushrooms and combine.