Pasta with Spicy Sun Dried Tomato Pesto
Delicious and yummy pasta with spicy sun dried tomato pesto comes together in less than 30 minutes! A complete comfort food that is gluten free and vegan!
Servings: 4 PEOPLE
Calories: 730kcal
Ingredients
FOR SUNDRIED TOMATO PESTO
- 1 cup Sundried tomatoes (or use store bought)
- 2-3 cloves of Garlic
- 3/4 cup Fresh Basil
- 1/4 cup Olive oil
- 6 pieces of Black olives (optional)
- 1 teaspoon Coarsely crushed black peppercorns (adjust according to taste)
- 1 teaspoon Crushed red chili flakes (adjust according to taste)
- Salt to taste
FOR PASTA
- 1 LB Gluten free Pasta
- 3/4 cup Sundried tomato pesto (recipe mentioned below 👇 or you can use store-bought)
- 2 tablespoons Olive oil
- 3 tablespoons Chopped Green Onions
- 1/2 cup Sliced Mushrooms (optional)
- A handful of Fresh Baby Spinach leaves (optional)
- Few leaves of Fresh basil for garnish
- Salt to taste
Instructions
HOMEMADE SUN DRIED TOMATO SAUCE
- Let's begin by preparing sun-dried tomato pesto at home.
- Fresh basil.
- Toss everything in a food processor/blender and pulse until well blended.
- Measure 3/4 cup of pesto, dilute it with enough water/oil to make a thick, smooth consistency for the pasta. Given measurements makes a little over 1 cup.
ASSEMBLE PASTA
- I have used gluten-free pasta for this recipe. Feel free to play around with different pasta shapes.
- Boil pasta as per package instructions.
- Drain and transfer it to a large pan.
- Feel free to add some sauteed veggies of your choice. Pour in the sauce, drizzle some olive oil and adjust seasonings.
- Jazz it up with a handful of chopped green onions and you are all set.
- If you are not vegan, sprinkle your favorite cheese on top and enjoy!
Nutrition
Calories: 730kcal | Carbohydrates: 107g | Protein: 17g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 591mg | Potassium: 1031mg | Fiber: 8g | Sugar: 14g | Vitamin A: 971IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 5mg