Penne Pasta Salad (30 minutes!

• Vegetarian

• Produce

  • 2 cups (~120 g, fresh basil, semi-packed fresh
  • 2 cups Cherry/baby tomatoes
  • 4 cloves Garlic
  • 1 Lemon

• Pasta & Grains

  • 12 oz Whole grain or gluten free penne pasta

• Baking & Spices

  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 1/4 cup Parmesan cheese, vegan

Found on minimalistbaker.com

Description

Ingredients

• 2 cups (300 g) cherry/baby tomatoes, halved
• 12 ounces whole grain or gluten free penne pasta (I love Bionaturea Gluten Free Penne)
• 2 cups semi-packed (~120 g), fresh basil
• 4 cloves garlic, minced (2 Tbsp or 12 g)
• 1/4 cup (33 g) toasted pine nuts, plus more for serving (or sub raw walnuts)
• 1 lemon, juiced (~3 Tbsp or 45 ml)
• 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
• Pinch sea salt, plus more to taste
• 1/4 cup (60 ml) olive oil (extra virgin is best), plus more for pasta

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.

Nutrition