Sundried Tomato Pasta

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

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.



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2 responses to “Sundried Tomato Pasta

  1. Megan

    Yum! That looks delicious! Any tips on making a pesto (or similar) sauce if you don’t have a blender?

  2. Do you guys have a coffee grinder? Cause that could work too (for the pine nuts). Otherwise, you can just chop everything by hand, very finely – it may take a little longer, but it can be done 🙂

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