Sun-Dried-Tomato-and-Pesto Linguine

Sun-Dried-Tomato-and-Pesto Linguine

5.0 from 1 vote
Course: DinnerCuisine: ItalianDifficulty: Easy
Servings

1

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

A quick and easy recipe for a vegan linguine.

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Ingredients

  • For the Sun-Dried-Tomato Linguine:
  • 1/2 lb. linguine

  • 2 Tbsp. olive oil

  • 1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik’n Strips)

  • 2 Tbsp. chopped garlic

  • 1 cup sun-dried tomatoes, quartered

  • 1 dash salt and pepper, to taste

  • For the Pesto:
  • 3 garlic cloves, peeled

  • 1/3 cup pine nuts

  • 3 cups firmly packed fresh basil leaves

  • 3/4 tsp. salt

  • 1/8 tsp. freshly ground black pepper

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup vegan Parmesan cheese

Directions

  • For the Sun-Dried-Tomato Linguine:
  • Cook the pasta in salted water according to the package directions. Drain.
  • In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the “chicken” strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside.
  • Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the “chicken” and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper.
  • Toss with the pasta until thoroughly coated.
  • For the Pesto:
  • Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.
  • With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended.
  • Transfer to a bowl and stir in the vegan cheese. Note that this can be made ahead of time and kept covered in the refrigerator until ready to serve.
  • To assemble:
  • Toss the pasta with the pesto, to taste, until thoroughly coated.

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