If it has trouble mixing, add a bit of hot pasta water (2-3 Tbsp // amount as original recipe is written // adjust if altering batch size) to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish.
Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat and season with a bit more olive oil and vegan parmesan.
Serve warm with additional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though best when fresh.
This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches!
*For my pasta, I used the gluten-free quinoa brown rice pasta from Trader Joe's and it's seriously delicious and undetectably gluten-free! *If your sun-dried tomatoes are in oil, omit the extra olive oil. *Loosely adapted from Giada de Laurentis. *Nutrition information is a rough estimate.