This vegan Sun-Dried Tomato Pesto Pasta is perfect for those nights when you want to throw together an easy meal.
It’s funny, as a blogger you are constantly learning as you go. Like naming recipes, for instance. Awhile back I made a Sun-Dried Tomato Basil Pesto. It tasted great, works well as a dip, etc. Then I made this Sun-Dried Tomato Pesto Pasta.
This one also tastes great, it’s just that they are two different recipes with basically the same name. The other pesto is green.
You may be wondering why it isn’t red. I included some spinach and more basil in that recipe.
I always tell myself that I’m adding spinach because it adds more bulk to the pesto, but in reality I don’t think it adds that much, since spinach mixes down to virtually nothing.
Live and learn. Name things appropriately. In hind sight, I might have named the first one “Sun-Dried Tomato Basil Pesto with Spinach” or “Sun-Dried Tomato Basil Spinach Pesto”.
After all, you cannot have two recipes with the same name (the URL Gods won’t have it). Even though there is a difference of only one word, I hate having two recipes with almost the same name.
I find that anything I add sun-dried tomatoes to tastes good. Kind of like caramelized onions. They both elevate whatever you add them to. It’s great for a creating recipes, because you know your recipe will most likely turn out.
I am happy to announce that my basil plant that I recently got is still alive – I think it is going on three or four weeks, so it may be expecting some brother and sister herb plants in the near future. (This is an awesome accomplishment considering I have a black thumb!)
Actually, I also have a mint plant, but I am not the one who takes care of it, so it has been alive and thriving for a long time.
Sun-Dried Tomato Pesto Pasta
This vegan sun-dried tomato pesto is perfect for weeknights. It takes very little effort.
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Here’s the pasta I used to make this recipe. It tastes great, and you’d never know it was gluten free!
Sun-Dried Tomato Pesto Pasta
- 1/2 cup sun-dried tomatoes in oil
- 1/4 cup + 2 tablespoons fresh basil
- 1 clove garlic minced
- 2 tablespoons pine nuts
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 8 oz. gluten free penne pasta - I used a lentil and quinoa pasta
- Mix pesto ingredients together in a food processor. Transfer to a large bowl.
- Cook pasta according to directions in salted water. Add the pasta to the pesto, tossing to coat. Add a splash of the pasta water to moisten, adding more splashes of the pasta water to thin, if desired.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.