This Sun-Dried Tomato Pesto Pasta, easily made dairy-free, is a perfect dish for early spring. It's cheesy, delicious, and pairs wonderfully with a glass of Zinfandel.
1. Add the ingredients for the sun dried tomato pesto (sun-dried tomatoes in oil, 2 garlic cloves, walnuts, basil, 1/4 cup parmesan, olive oil) to a food processor and pulse for 30 seconds to 1 minute, or until well combined.
2. Cook pasta according to package instructions. Don’t forget to reserve 1 cup of pasta water!!
3. While the pasta cooks, melt vegan butter in a large saucepan over medium heat. Add minced shallots and cook for 3-4 minutes, until translucent. Then add 3 minced garlic cloves and cook for 30 seconds, or until fragrant.
4. Add the sun dried tomato pesto (1/4 cup), dairy-free heavy cream, reserved pasta water, red pepper flakes, salt, pepper and 1/4 cup vegan parmesan cheese. Stir and simmer until thickened.
5. Add cooked pasta and stir to coat. Garnish with some more parmesan and fresh basil.
6. Serve with a glass of St. Francis Old Vines Zinfandel and enjoy!
