This spaghetti with fresh basil and sun-dried tomatoes is the perfect summer meal! The vegan parmesan on top really takes it to the next level.

This summer, in our vegetable garden, my family grew eggplants, carrots, purple potatoes, and cherry tomatoes. Most importantly, we also grew fresh basil! Basil is such a versatile ingredient and can make any dish taste fresh and summery. Having some in the backyard was super convenient since I could just go pick some and throw it into whatever I was cooking. One of my favorite dishes that I made using fresh basil this summer was a simple spaghetti with sun-dried tomato and basil pesto.

I started by making an easy 4-ingredient cashew parmesan and throwing it into a food processor with basil, garlic, olive oil, and some sun-dried tomatoes that I found in the fridge. After that, I just stirred the pesto mixture in with some cooked spaghetti and added a little extra olive oil and vegan parmesan. Oh, and I also stirred in some fresh cherry tomatoes from the garden, because why not? My parents were pleasantly surprised to see what I had cooked using ingredients from the backyard, and they were highly impressed with the taste. My parents are tough critics when it comes to pasta, so I knew that if they liked it, the recipe was worth sharing!

How To Make Spaghetti With Fresh Basil and Sun-dried Tomatoes

Ingredients

For the Vegan Parmesan:

• 1/4 cup raw cashews
• 1 tbsp nutritional yeast
• 1/4 tsp salt
• Pinch of garlic powder

For the Pesto:

• 1/2 cup sun-dried tomatoes not packed in oil
• 3 1/2 tbsp extra virgin olive oil
• 1 cup fresh basil
• 2 large cloves garlic
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp vegan parmesan

To Serve:

• 8 oz uncooked thin spaghetti
• 1 tbsp extra virgin olive oil
• 1 tbsp vegan parmesan plus more for serving
• 8 cherry tomatoes halved
• Fresh basil leaves

Instructions

For the Vegan Parmesan:

1. Add the cashews, nutritional yeast, salt, and garlic powder to a food processor and pulse into a fine meal.
2. Transfer to a separate container and set aside.

For the Pesto:

1. Add the sun-dried tomatoes, olive oil, basil, garlic, salt, pepper, and vegan parmesan to a food processor and blend into a pesto-like consistency with a few remaining chunks of sun-dried tomato.

To Serve:

1. Bring a pot of salted water to a boil and cook spaghetti according to package directions.
2. Add drained pasta back to the empty pot along with pesto, olive oil, and additional 1 tbsp vegan parmesan. Toss to coat.
3. Stir in halved cherry tomatoes, and serve with fresh basil and remaining vegan parmesan.

Notes

• If desired, you can blend the pesto all the way rather than leaving in chunks of sun-dried tomato, for a more uniform consistency throughout.

Additional Tips

1. Enhance Nutty Flavor with Toasted Cashews: For an extra layer of nutty flavor, consider toasting the raw cashews before blending them into the vegan parmesan. Simply dry-toast them in a pan over medium heat until they turn golden and release a rich aroma.
2. Adjust Pesto Consistency to Preference: Tailor the pesto’s texture to your liking by controlling the blending time. For a chunkier texture with distinct sun-dried tomato pieces, blend briefly. For a smoother consistency, blend the pesto more thoroughly.
3. Experiment with Pasta Varieties: While the recipe suggests thin spaghetti, feel free to experiment with different pasta shapes and sizes. The pesto pairs well with various pasta types, allowing you to customize the dish based on your preferences or available options in your pantry.

FAQ

Is there a way to make this dish gluten-free?

• Yes, you can use gluten-free spaghetti or any other gluten-free pasta variety to make this recipe suitable for those with gluten sensitivity or celiac disease.

Can I make the pesto ahead of time for quicker preparation?

• Certainly! The pesto can be prepared in advance and stored in an airtight container in the refrigerator. This allows for quicker assembly when you’re ready to cook the spaghetti.

How can I store leftovers, and how long will they stay fresh?

• Store any leftover spaghetti in an airtight container in the refrigerator for up to 2-3 days. When reheating, you may want to add a splash of olive oil to refresh the flavors.