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Oven-Dried Tomato Pesto Fettuccine
Sun-Dried Tomato Pesto Fettuccine
Author: 
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 with extra pesto
 
Ingredients
  • 1 package dried wheat fettuccine
  • 2 cups oven-dried or sun-dried tomatoes
  • 2 cup raw, unsalted cashews
  • 1/2 cup water
  • 1/2 cup olive oil
  • 2 tablespoons nutritional yeast (vegan) or grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
Instructions
  1. Cook pasta according to package instructions, keeping it al dente.
  2. Add oven-dried tomatoes and remaining ingredients to a food processor and process until smooth. Add water in tablespoon increments if you would like the texture to be a bit thinner.
  3. When pasta is cooked, drain, and serve. Top with oven-dried tomato pesto or toss before serving.
  4. Store oven-dried tomato pesto in an airtight container in the fridge. Stays for up to a month.
Notes
Extra pesto is great served with cheese or on crackers. It would also be great on a piece of toast topped with a fried egg.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/10/11/sun-dried-tomato-pesto-fettuccine/