Sun-dried tomato pesto pasta is a vegan pesto recipe. It is full of flavor, it is quick and easy to make. If you are a lover of simple pasta, this is a recipe for you.
INGREDIENTS IN A SUN-DRIED TOMATO PESTO PASTA
- Sun-dried tomatoes: Sun-dried tomato is the star ingredient of this pesto sauce.
- Olive oil: The best olive oil to use is extra virgin olive oil. However, any olive oil will work.
- Nutritional yeast: Pestos need hard, salty cheeses. Nutritional yeast has a savory flavor that resembles cheese. To substitute use vegan parmesan cheese if available.
- Basil leaves: Use fresh basil leaves. Only a handful of fresh basil. We don't want the flavor of basil to overpower the flavor of sun-dried tomatoes.
- Garlic: Use fresh garlic, and use more or less to taste. Fresh garlic tastes better, but if you need to substitute use garlic powder.
- Pine nuts: For pine nuts substitute use almonds, walnuts, pecans, macadamia nuts, or for a nut-free pesto sunflower seeds.
- Pasta: Use pasta like fusilli, farfalle, penne pasta, or pasta of your choice. To make this recipe gluten-free simply replace pasta with gluten-free pasta.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- Toast pine nuts to enhance the flavor. It needs just a few minutes in a hot pan, until golden, to bring out its unique flavor. Don´t skip this step, because this will add flavor to your pesto.
- Adjust the taste adding more basil if needed, and also adding salt and black pepper to taste.
- Add all the ingredients for the pesto sauce to the food processor and process until creamy. Add more oil if needed.
OTHER PASTA RECIPES YOU MIGHT LIKE
Sun-dried tomato pesto pasta
Flavorful sun-dried pesto with fusilli pasta.
Ingredients
- 10 ounces whole-grain fusilli pasta (or gluten-free pasta)
- ½ cup pine nuts
- 1 cup sun-dried tomatoes
- 3 tbsp nutritional yeast
- 1 garlic clove
- a handful of fresh basil
- ½ cup extra virgin olive oil
- salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to boil. Add pasta and cook al dente, following the package directions.
2. While pasta is cooking start making pesto sauce. In a dry skillet, without oil, place pine nuts and toast over medium heat. Stir often until golden brown for a few minutes, about 2-3 minutes. Make sure not to burn them. Nuts can easily burn.
3. Add toasted nuts, sun-dried tomatoes, nutritional yeast, garlic, fresh basil, and olive oil to a food processor or a high-speed blender and blend until smooth with pesto-like consistency. Add salt and black pepper to taste.
4. Drain cooked pasta before adding it to a pot you cooked it in, or a large serving bowl. Add your pesto and toss until it´s well combined.
5. Serve with additional fresh basil and nutrition yeast (or vegan parmesan).
Nutrition Information
Yield
4Serving Size
¼ of recipeAmount Per Serving Calories 575Total Fat 40gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 32gCholesterol 0mgCarbohydrates 45gFiber 6gSugar 6gProtein 14g
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