Vegan Penne Pasta with Pesto and Veggies

Ingredients:

1 pkg. whole-wheat penne pasta

½ to 1 cup vegan pesto- recipe follows.

1 diced medium onion

3 cloves finely diced garlic

2 thinly sliced Tofurky  sausages (found at most health food markets)

½ cup chopped sun-dried tomatoes.  (I prefer dehydrated to those in oil)

1 to 2 cups chopped fresh veggies of your choice

1 cup Kalamata olives – I cut them in half just in case there are pits. 

Instructions:

Boil pasta and drain according to package instructions.  Add pesto sauce.  Stir and set aside in large pasta bowl.  Sauté onion, garlic, and sliced Tofurky sausages in oil for 3 minutes.  Add veggies except for olives and continue to sauté for another 2 minutes.  Add to pasta and pesto. Stir in olives.   Serves 8.

 

 

Vegan Pesto:

3 cups fresh basil leaves

3 cloves garlic

1 cup olive oil

1/3 cup fresh lemon juice

1 cup pine nuts or walnut (for those with nut allergies, substitute 1 cup chick peas)

Salt/pepper to taste

Puree ingredients in food processor until thoroughly blended.