Go Back
Caprese Inspired Pasta Dish
This recipe was impromptu and turned out incredible! We even had leftovers for lunch - which were also amazing (and envied by co-workers)!
Course: Main Course, Side Dish
  • 1 pound pasta we used linguini
  • Pesto Sauce see recipe below
  • 3/4 c Miyokos Fresh Vegan Mozz
  • Field Roast Deli Slices sliced into thin strips (desired amount)
  • fresh grape tomatoes halved
  • fresh basil chiffonade (rolled and sliced thin)
Pesto Sauce
  • 2 c fresh basil
  • 3 T almonds
  • 7 T water
  • 1 large garlic clove minced
  1. Cook pasta according to directions
  2. Make Pesto Sauce (see below)
  3. Melt Miyokos Mozz over low heat in a small amount of water, adding water as needed to get to desired consistency and avoid burning to bottom of the pan - stir frequently
  4. Plate pasta
  5. Top with Field Roast Smoked Tomato Slices
  6. Add halved tomatoes
  7. Drizzle with melted Miyokos
  8. Drizzle with Pesto Sauce
  9. Top with chiffonade basil
  10. Serve
Pesto Sauce
  1. Blend in high-efficiency blender (or food processor) until combined, and you've reached your desired consistency