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For the Sun-Dried-Tomato Linguine: 1/2 lb. linguine 2 Tbsp. olive oil 1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik’n Strips) 2 Tbsp. chopped garlic 1 cup sun-dried tomatoes, quartered Salt and pepper, to taste • Cook the pasta in salted water according to the package directions. Drain. • In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the “chicken” strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside. • Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the “chicken” and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper. • Toss with the pasta until thoroughly coated. For the Pesto: 3 garlic cloves, peeled 1/3 cup pine nuts 3 cups firmly packed fresh basil leaves 1/2-3/4 tsp. salt 1/8 tsp. freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup vegan Parmesan cheese • Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste. • With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the vegan cheese.* To Assemble: • Toss the pasta with the pesto, to taste, until thoroughly coated. Makes 2 to 3 servings *Note: This can be made ahead of time and kept covered in the refrigerator until ready to serve.