Wednesday, June 12, 2024
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Vegan Solar-Dried Tomato Pesto and Pasta

This vegan sun-dried tomato pesto and pasta is a recreation changer. It’s so savory and hearty that it’s virtually extra paying homage to bolognese than pesto! Not like most pesto recipes, it requires cashews relatively than pine nuts or walnuts. A splash of heat tomato soaking water ensures that the pesto has a wealthy, but non-oily texture. I’ve served this pasta to so many pals, and I’ve discovered that it’s a real crowd-pleaser.

A round, white dish contains a pasta with sun-dried tomato sauce. A silver fork is resting, angled, nearby.

Umami bomb.

That’s the first and most vital factor that I can inform you about this sun-dried tomato pesto and pasta recipe.

I like growing recipes, however there’s a draw back to considering by means of every thing I prepare dinner earlier than I prepare dinner it. The component of shock will get misplaced; completely happy kitchen accidents are few and much between.

The sun-dried tomato pesto that I’m sharing immediately, although, was a cheerful accident. A really completely happy one.

I had a bag of sun-dried tomatoes in my pantry that had been sitting there for some time. Since my house is now extra restricted than it was, I attempt to use components up in a well timed manner, relatively than permitting them to build up in my cupboards.

I made a decision to make a wintery, sun-dried tomato pesto.

My first batch was mainly underwhelming. I ate it dutifully over a couple of days; it wasn’t superior, but it surely was wonderful, particularly with a facet dish or two that I actually favored.

There have been nonetheless sun-dried tomatoes leftover, nonetheless. And now my curiosity was piqued.

I went again to the drafting board and began to ask myself what would make the pesto higher. I seemed over some recipes on-line.

The feedback in one in all them pointed me in a promising route, and that’s how the sauce right here got here to be.

This recipe, the one I caught with and am sharing, turned out so properly that I texted my neighbor the second I tasted it. I requested her if she was round to attempt it, and she or he was. Her eyes widened on first chunk, and I might inform that she liked it as a lot as I did.

I’ve now shared the sun-dried tomato pesto pasta with a number of extra pals, and my neighbor has shared it with a couple of of her pals.

The pesto pasta will get unanimously good critiques, and I hold making it for myself, which is the actual take a look at of how completely happy I’m with one thing.

I do know I’ve talked about the pasta a couple of occasions prior to now few weeks, failing to get this submit written in a well timed manner. However right here it’s, lastly.

What makes this sun-dried tomato pesto just a little completely different

Once I first made this pesto, I attempted to make use of the template of my customary vegan pesto, adapting it to have the tomatoes as an alternative of recent herbs.

It was a lot too thick and clumpy, so I saved including oil.

Lastly, I had a sauce that was the suitable thickness for my pasta, but it surely was just a little off. It had an oily mouthfeel, but by some means, it tasted and appeared diluted.

I went again to the drafting board, however I made a decision to take action with some skilled steering this time. I checked out a bunch of recipes on-line, in order that I might get a way of the proportions that different recipe builders had used.

It was in the end a pesto recipe from Merely Recipes that helped me. But it wasn’t the recipe itself, however relatively, a touch upon the recipe that obtained me considering.

A reader and commenter (guyfromHoboken) famous,

Nice recipe, although slight alteration. I discover it too wealthy with the oil packed tomatoes and the extra oil. I purchase my solar dried tomatoes dry from Entire Meals after which pack them in water to rehydrate them. So for this recipe I used my water soaked solar dried tomatoes and the really useful quantity of oil within the recipe. To skinny it out just a little, I added a few of the water from the tomatoes. Saved the tomato taste but it surely wasn’t overly wealthy. I additionally use cashews in all of my pestos as an alternative of walnuts, as they mimic pine nuts very properly. Generally walnuts may be bitter.

I smiled as I learn this, as a result of so typically, good enhancements or concepts for future recipes have come from feedback I’ve gotten on this weblog.

The remark appeared in line with the dilemma I’d had with my very own pesto: too oily, however by some means not neither wealthy nor with concentrated taste.

So, I made a decision to make use of this commenter’s tricks to information my very own recipe. I had dry sun-dried tomatoes already, which is to say, the sort that isn’t oil-packed. I used a few of the water that I soaked them in for the pesto itself.

In the meantime, utilizing cashews in a recipe is by no means an issue for me. (See: go-to cashew cheese, vegan mayo with cashews, 10-minute vegan ricotta cheese, vegan cashew parmesan cheese.)

And, whereas cashews aren’t cheap, they’re cheaper than pine nuts. Simple win.

I ended up with a vegan sun-dried tomato pesto that’s…good. No less than, good for me. It’s wealthy, it’s daring, it’s deeply and profoundly savory (umami bomb!). But it isn’t greasy.

The ultimate step I took right here was so as to add an enormous splash of salty pasta water to the pasta once I blended it with the sauce.

The sun-dried tomato pesto and pasta was additionally good. And by good, I imply a lot extra complicated and fascinating than I anticipated a pesto pasta to be.

Quite a few pals who’ve tasted this recipe have famous that it’s virtually like a vegan bolognese, which is suggestions I agree with.

That’s all a testomony to how substantial and particular the vegan pesto actually is. Let’s dive into the best way to make it.

Learn how to make vegan sun-dried tomato pesto

I’d say that this pesto is possibly barely extra concerned than conventional pesto. That is due to the time it takes to soak and drain the tomatoes.

In any other case, it’s fairly easy.

Sun-dried tomato halves have been placed into a small, round white bowl.

Step 1: Carry a pot of water to boil and soak your sun-dried tomatoes

That is the prep step. Carry a big pot of salted water to a boil on the stovetop.

As soon as that’s underway, you’ll use sizzling water (you may boil it in a teapot or saucepan, or you may microwave it) to soak your sun-dried tomato halves.

Extra on the specifics of which tomatoes to make use of under. Nonetheless, the primary factor is to make use of those that aren’t oil-packed.

You’ll want 15-60 minutes of soaking to tenderize the tomatoes. The timing will rely fully on which tomatoes you utilize and the way dry they’re.

As soon as the tomatoes are tender, drain them, reserving 1 / 4 cup (60ml) of the soaking water.

Step 2: Make the pesto

In step 2, you’ll place the soaked tomatoes, 2 tablespoons of the reserved tomato soaking water, and different pesto components into the bowl of a meals processor.

Processor for a couple of minutes, till you’ve gotten a thick, evenly blended pesto sauce.

If the sauce appears too thick to you, add the remaining 2 tablespoons of tomato soaking water.

Add purple wine vinegar and freshly floor black pepper to style. 

The bowl of a food processor is pictured from overhead. It is being used to make a sun-dried tomato pesto pasta.

Step 3: Combine the sun-dried tomato pesto with the pasta

When the pasta is tender, drain it, reserving a full cup of the pasta cooking water.

Lastly, you’ll return your cooked pasta to the pot. Combine it with the pesto and add splashes of the pasta cooking water as wanted. Stir and warmth every thing by means of.

The pasta is fantastic whenever you serve it immediately, however the leftovers are fairly stellar, too. The sun-dried tomato pesto and pasta will hold in an hermetic container within the fridge for as much as 4 days.

What kind of sun-dried tomatoes ought to I exploit?

This is a crucial query!

For different sun-dried tomato recipes, I’d inform you that the model or kind didn’t matter. However for this sun-dried tomato pesto, they do.

You’ll need to use sun-dried tomatoes that aren’t oil-packed; that’s the primary factor.

Ideally, I like to recommend sun-dried tomatoes that aren’t packed in oil, however which have a comfortable texture. Some manufacturers that make tomatoes like this are Bella Solar Luci, Presto, Sunbest Pure, and my private favourite, Fruit Bliss.

It’s also possible to use the kind of sun-dried tomatoes that require soaking in sizzling water with the intention to be edible.

These tomatoes can be fairly dry and onerous, however they’ll soften up after you allow them in sizzling water for 20 or half-hour.

Soaking in sizzling water is a step on this recipe regardless, as a result of the new tomato soak water is definitely a part of what makes the pesto magical.

What kind of pasta ought to I exploit?

You need to use any vegan pasta that you just love! Common pasta, complete grain, legume pasta, gluten-free pasta—it’s all good.

Any pasta form will work, too. However I are inclined to suppose {that a} medium pasta form is very nice right here.

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Meal prep & storage

It is a nice recipe to meal prep, which I came upon once I made it for a gathering with pals.

The pesto may be ready and saved in an hermetic container for as much as 4 days within the fridge. Whenever you’re able to make the pasta, simply boil the pasta as directed, reserving a few of the pasta water, after which warmth the cooked pasta with the pesto.

You may even prepare dinner the pasta upfront and retailer it, together with a mason jar of pasta water, in a single day within the fridge.

Serving strategies

The pasta pairs actually properly with an enormous, recent salad. Specifically, I believe it’s nice with my vegan chickpea Greek salad.

It’s additionally good with my tofu feta kale salad (extra sun-dried tomatoes!) and broccoli Caesar salad.

If that doesn’t attraction, so many different veggies can be good accompaniments: sautéed broccolini or rapini, steamed broccoli with a enjoyable sauce, grilled asparagus or zucchini—the checklist goes on!

Extra hearty vegan pasta dishes

Once more, one of many issues that I like about this recipe is that it ended up defying my expectations. I assumed it might be a bit like common pesto: one thing that feels kind of gentle, possibly even summery.

As a substitute, it feels so hearty. And listed here are a couple of extra of my favourite hearty vegan pasta recipes:

And right here’s my new favourite vegan pesto dish.

A round, white dish contains a pasta with sun-dried tomato sauce. A silver fork is resting, angled, nearby.

Vegan Solar-Dried Tomato Pesto and Pasta

Writer – Gena Hamshaw

Prep Time: 15 minutes

Prepare dinner Time: 30 minutes

Soaking time 30 minutes

Whole Time: 1 hour 15 minutes

Yields: 6 servings

  • 1 cup water (240ml)
  • 5 oz sun-dried tomato halves, not packed in oil  (140g)
  • 1/4 cup uncooked or roasted cashews (substitute pine nuts) (35g)
  • 1/4 cup dietary yeast (20g)
  • 1 teaspoon salt
  • 1/2 cup packed basil leaves  (8g)
  • 1/2 cup extra-virgin olive oil (120ml)
  • 1-2 teaspoons purple wine vinegar
  • Freshly floor black pepper
  • 12 oz pasta of selection (360g)
  • cashew parmesan cheese
  • Carry the water to boil in a small saucepan or warmth it for about 2 minutes within the microwave. Pour the new water over the sun-dried tomato halves. Enable them to soak till tender (15-60 minutes). Reserve 1/4 cup/60ml of the soaking water, then drain the tomatoes. 

  • Carry a big pot of salted water to a boil. Prepare dinner the pasta in keeping with bundle directions. 

  • Place the soaked tomato halves, cashews, dietary yeast, salt, basil, oil, and a pair of tablespoons of the reserved tomato soaking water within the bowl of a meals processor fitted with the S blade. Course of for a minute. Cease and scrape down the edges of the bowl with a spatula. Proceed processing for one more 2 minutes, or till you’ve gotten a thick, evenly blended pesto sauce. If the sauce appears too thick to you, add the remaining 2 tablespoons of tomato soaking water. Add purple wine vinegar and freshly floor black pepper to style. 

  • When the pasta is prepared, reserve 1 cup of the salted pasta water. Drain the pasta. Add the pasta again to the pot and add the pesto. Combine properly, including a couple of splashes of sizzling pasta water as you go to assist make every thing easy and saucey. It’s going to appear as if there’s numerous sauce at first, however as you combine, the sauce can be absorbed and discover its manner into the crevices of the pasta. 

  • Prime with vegan parmesan, if desired. Serve or retailer.

I did it! After possibly three or 4 consecutive weeks with out posting a recipe, I posted one.

I do know that nobody is preserving tabs on my posting frequency aside from me, and it’s wonderful for issues to get revealed once they get revealed. As my editor one jogged my memory, “you may solely do what you are able to do.”

But it surely undoubtedly feels bizarre once I don’t create meals after which sit down to put in writing about it. So this morning is off to a cheerful begin already.

Hope you’ll take pleasure in this umami bomb tomato pesto and pasta as a lot as I and a few of my family members have!




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