Vegan Sun-Dried Tomato Pesto Pasta
Sun-dried tomatoes, garlic, olive oil, and toasted pine nuts are blended into a bold, tangy pesto that coats pasta in about 20 minutes total. The concentrated flavor of the tomatoes gives this sauce a deeper, richer profile than a standard basil version. Finish with fresh basil and a pinch of chili flakes for a complete weeknight dinner.
Equipment
- Food processor or high-speed blender
- Large pot
- Skillet
- Colander
Ingredients
- 12 oz pasta (penne or fusilli) preferably bronze-cut for better sauce adhesion
- 1 cup sun-dried tomatoes packed in oil, drained, oil reserved
- 3 cloves garlic peeled
- ¼ cup raw pine nuts plus extra for garnish
- ¼ cup nutritional yeast for cheesy flavor
- ¼ cup extra virgin olive oil use reserved oil from sun-dried tomatoes for added flavor
- ¼ cup water or more as needed to adjust pesto consistency
- 1 tbsp lemon juice freshly squeezed
- ½ tsp sea salt to taste
- ¼ tsp freshly ground black pepper to taste
- 1 cup fresh basil leaves loosely packed
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (usually 8–10 minutes). Reserve 1/4 cup of pasta water, then drain.
- While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.
- In a food processor or high-speed blender, combine sun-dried tomatoes, garlic, toasted pine nuts, nutritional yeast, lemon juice, basil, salt, and pepper. Pulse several times to start breaking it down.
- With the processor running, slowly drizzle in the olive oil and water. Blend until smooth, scraping down the sides as needed. Add more water if a thinner consistency is desired.
- Toss the freshly drained pasta with the pesto, adding a splash of reserved pasta water to help coat the noodles evenly and create a slight creaminess. Taste and adjust salt or lemon juice if needed.
- Plate immediately, garnished with fresh basil leaves, a sprinkle of toasted pine nuts, and optional cracked pepper. Serve warm.
Notes
- For a nut-free version, substitute sunflower seeds for pine nuts.
- Add sautéed mushrooms or spinach for extra nutrients and texture.
- Leftover pesto keeps in the fridge for up to 5 days and can be used as a sandwich spread or dip.
Nutrition
Calories: 579kcalCarbohydrates: 82gProtein: 18gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 327mgPotassium: 1271mgFiber: 7gSugar: 13gVitamin A: 560IUVitamin C: 14mgCalcium: 66mgIron: 5mg
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