Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta with grooves is best.
Add sun-dried tomatoes, olive oil, basil, garlic (starting with lesser amount), and vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto-like consistency.
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. Taste and adjust flavor as needed, adding more garlic for zing, basil for herbiness, or vegan parmesan cheese for cheesiness.
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.