Ingredients: |
Ingredients: 2 cups cherry/baby tomatoes (halved)
12 ounces whole-grain or gluten-free penne pasta (I love Bionaturea Gluten-Free Penne)
PESTO
2 cups semi-packed fresh basil
4 cloves garlic, minced (4 cloves yield ~2 Tbsp)
1/4 cup toasted pine nuts (plus more for serving // or sub raw walnuts)
1 medium lemon, juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
1/4 cup vegan parmesan cheese (plus more for serving)
1 pinch sea salt (plus more to taste)
1/4 cup olive oil (extra virgin is best // plus more for pasta)
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Directions: |
Directions:Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
Add tomatoes to the baking sheet and drizzle with a little oil and a pinch each salt and pepper. Arrange cut side up and roast for 20-25 minutes or until golden brown on the bottom and slightly shriveled. Set aside.
Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling add pasta of choice and cook according to package instructions. Then drain and set aside. Drizzle with a little olive oil and toss to prevent sticking.
Make pesto by adding basil, garlic, pine nuts, lemon juice, vegan parmesan cheese, and salt to a food processor and blending to combine. Stream in the olive oil until creamy and smooth, scraping down sides as needed. If too dry, add a little water. It should be thick but pourable (see first photo).
Taste and adjust flavor as needed, adding more lemon juice for acidity, vegan parmesan cheese for cheesiness, salt for saltiness, or garlic for bite/spice. Set aside.
Add cooked pasta and roasted tomatoes to a mixing/serving bowl and top with pesto. Toss to combine and enjoy immediately. Garnish with extra vegan parmesan cheese and/or fresh parsley or basil (optional).
Best when fresh, though leftovers keep in the refrigerator up to 4 days. Enjoy at room temperature for best flavor/texture. |
This recipe for Penne Pasta Salad (30 minutes) is from