Sun Dried Tomato Best O Pesto Pasta Veeg Recipes
SUN-DRIED TOMATO BEST-O PESTO PASTA VEEG
Provided by VEEG
Yield 8 Servings
Number Of Ingredients 10
Steps:
- To begin, prepare the pasta according to package instructions remembering to reserve some of the pasta cooking water. And as your pasta cooks, gather the ingredients for the no-cook sauce.
- In a high-speed blender add the fire roasted tomatoes, broth or plant-based milk, sundried tomatoes, basil, oregano, garlic, and one cup of the reserved pasta cooking water. Give it a mix whirl in the blender, stop and taste for salt and season as needed. You can add a little more of the pasta cooking water if you prefer the sauce consistency to be thinner. I typically add about one to one and one-half cups of pasta water.
- Finally, pour the sauce over the cooked and drained pasta, and gently toss to coat the pasta with sauce. Sprinkle each serving with a generous portion of our cheesy Plant-Based Pine Nut Parmesan, serve with a side salad and enjoy!
Nutrition Facts : Nutrition% DV Calories Per Serving 150 Total Fat 14.4 g 8 % Saturated Fat 0.0 g 0 % Cholesterol 0 mg 0 % Sodium 175.3 mg 7 % Carbohydrates 31.8 g 11 % Fiber 2.9 g 12 % Sugar 5.5 g --- Protein 3.9 g 8 % Vitamin A 13 % Vitamin C 20 % Iron 6 % Calcium 3 %
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