Basil Pesto & Sun-Dried Tomatoes
Vegan
Ready in 45 minutes
Serves 6 people
Recipe submitted by Heather Swope
Tips
This makes for a surprisingly hearty meal. I often make variations with different vegan pesto flavors and sub out veggies with whatever I’ve got in the fridge that needs to be used.
Ingredients
2 Tbsp olive oil
3 cloves garlic, minced
½ white onion, chopped
1 c carrots, chopped
1 green bell pepper, diced
2 c green cabbage, chopped
1 large tomato, diced
2 Tbsp sun-dried tomatoes, minced
1 ½ tsp white vinegar
½ Tbsp oregano
2 tsp parsley
2 tsp rosemary
Black pepper, to taste
1 c vegetable broth
1 package of your preferred pasta, cooked
3 oz vegan basil pesto (I prefer Barilla’s)
Preparation
Heat oil in a large saucepan on med-high heat. Add garlic and onion and cook until fragrant and onion is translucent.
Add carrots, bell pepper and cabbage. Cook until cabbage starts to soften, stirring occasionally.
Add tomato, sun-dried tomatoes and white vinegar. Cook until fresh tomatoes are soft.
Stir in oregano, parsley, rosemary, black pepper and vegetable broth. Bring to a boil, then reduce to a simmer. Let the broth cook down until it’s almost completely evaporated while your noodles are cooking.
Once you’ve drained your cooked noodles, move them to a bowl and stir in the vegan pesto.
Plate your noodles and top with your cooked veggies. Enjoy!