Pesto Pasta with Olives & Sun-dried Tomatoes

easy dinner

Posted in Main meals

Tags: easy dinner, easy peasy, refined sugar free, vegan, vegetarian

Pesto is one of those things you buy in a jar until you make it at home once and realise how simple it is... Now just get that basil garden going and you'll have an easy dinner on deck at all times!

Prep: 15 mins

cook: 10 mins

serves:

4

Easy Peasy

ShareShare Email

Email Print

Print

You will need:

350 g penne pasta
2 cups firmly packed basil leaves
2 cloves garlic
½ cup (70 g) pine nuts
⅓ cup extra virgin olive oil
½ cup nutritional yeast
Squeeze of lemon juice
¼ teaspoon salt
1 cup silken tofu
½ cup sun-dried tomatoes, roughly chopped
⅓ cup pitted Kalamata olives, roughly chopped
¼ cup toasted pine nuts, extra
¼ cup extra basil leaves, to garnish

~

Recipe: Skye Swaney

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1Boil pasta in a large saucepan of salted water for 10 minutes or until al dente.
2Meanwhile, to make pesto, place basil, garlic, pine nuts, olive oil, nutritional yeast, lemon juice and salt in a food processor and process until finely chopped. Add silken tofu and blend until smooth.
3Drain pasta and return to pan. Stir through pesto, sun-dried tomatoes, olives and extra pine nuts. Season with salt and pepper.
4Divide among serving bowls and garnish with extra basil.