Just love a night where pasta is on the table.

How about you?! Honestly cannot go wrong. For those of you who might be conservative on this front for health reasons, this is your lucky day : ). My goal in developing this recipe was to create something that’s easy (just 5 ingredients!) and caters to some of the primary allergen foods we deal with. This Easy Weeknight Sundried Tomato & Garlic Pasta is Vegan, Gluten Free and Dairy Free. Excited yet?

For starters, let’s talk about healthy pasta.

I love using a gluten free, corn free, and rice free pasta like this Banza linguini pasta. It’s amazing for so many reasons. It has significantly less carbs, almost twice the protein and near 3x the fiber as your traditional pasta. Total win in my book. (Note, this is unsponsored. I just really love sharing products I love and use everyday). You can also pick it up or deliver to your door at Target.

Something else I love about this dish is that it’s hearty (thanks to the chickpea pasta), but still light.

The sun dried tomatoes really shine here. Know that for the pesto, you can even just pick some up from the store to save time. Places like Whole Foods, New Seasons and other local specialty grocers typically have a fresh, homemade version. Vegan is usually easy to find. Just look for a kale or no cheese type. You can also just pick up a tub of regular pesto from Costco. Whatever works for you! Now, if you do want to make it from home, try out this Vegan pesto recipe by Poosh. Just a few ingredients in your food processor and done.

Easy Weeknight Sundried Tomato & Garlic Pasta (Vegan, Gluten Free, Dairy Free)

Yield: Serves 4

I love using a gluten free, corn free, and rice free pasta like this Banza linguini pasta. It’s amazing for so many reasons. It has significantly less carbs, almost twice the protein and near 3x the fiber as your traditional pasta. Total win in my book. You can also pick it up or deliver to your door at Target.

Ingredients

227 grams (I box / 8 ounces ) Banza linguini pasta
60 grams (1/3 cup) sun dried tomatoes (packed in olive oil)
18 grams (6-8 cloves) garlic, minced
25 grams (⅛ cup) pesto, vegan any variety (save time)
42 grams (¼ cup) olive oil, separated

Instructions

Bring a large pot of water to boil.
While water is heating, over medium heat in a saucepan, add 1 tablespoon olive oil. Add minced garlic. Saute, stirring once or twice until just lightly golden brown. Remove as it starts to get fragrant and before it gets crispy.
Add the linguini to the boiling water and cook until al dente.
Reserve about ½ cup of the pasta water, then drain the pasta.
Return the pasta to the pot. Top with remaining ingredients.
Add about half of the reserved pasta water to start (adding more if you like) to keep the sauce loose but not too watery. You can also add extra olive oil or any other ingredient of choice here. You can’t go wrong : ).
Toss and add more salt or pepper to taste. Serve immediately and enjoy.