You’re welcome in advance for this vegan sun dried tomato pesto pasta. It is tangy and sweet. Herby and delicious. Super quick and only 9 ingredients. That includes reserved pasta water and salt and pepper. This recipe is a perfect weeknight meal for when you are exhausted. It can also be served with all kinds of things, some baked tofu, a side salad or just on its own. This pesto seems fancy and impressive, but honestly, there is no way to mess it up.
What You Need To Be In Pesto Heaven:
- Pasta: Regular or gluten-free depending on you preference.
- Sun Dried Tomatoes: For this recipe, you need the ones in oil. You will add the entire jar, oil and all to the pesto.
- Garlic: All pesto needs garlic.
- Basil: You need lots of fresh basil for this pesto and man is it good!
- Vegan Parmesan: I like to use Follow Your Heart brand Parmesan.
- Vegetable Broth: This is for extra liquid to blend the pesto. Most pesto recipes require a lot of oil, but with this one, I used a bit of oil from the jar, and then broth for the rest!
I love sun dried tomatoes, and I know they aren’t for everyone, but I could put them on everything. If you are like me and love some sun dried tomatoes, this vegan sun dried tomato pesto pasta is definitely for you! Incredibly yummy, very versatile and made with mostly pantry ingredients. Not only that, at the end of the day, I really love a throw-everything-into-a-blender recipe. This is one of the best. If you like simple pasta recipes, check out my Vegan Pasta al Limone!
Why Should You Make This Recipe?
- 9 ingredients and 20 minutes, tops.
- It is a truly unique and delicious take on pesto.
- This pasta goes with so many different things.
- This pesto is also delicious on its own and is amazing on sandwiches with vegan cheese and extra basil.
- The pesto lasts in the fridge for a week or so and can be made ahead and used throughout the week.
Vegan Sun Dried Tomato Pesto Pasta
Ingredients
- 12 Ounces Pasta, gluten-free or regular
- 1 Cup Reserved pasta water
- 8 1/2 Ounces Sun-dried tomatoes in oil
- 4 Cloves Garlic
- 1 Cup Fresh basil, packed
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- 1/2 Cup Vegetable broth, or more as needed for blending
- Salt and Pepper to taste
Instructions
- Cook pasta according to package directions remembering to save at least a cup of pasta water before draining. Drain the rest when the pasta is al dente.
- While the pasta cooks, add the sun dried tomatoes, oil and all to a blender. Then add the garlic, basil, vegan Parmesan and a pinch of salt and pepper. Start blending, and slowly add the vegetable broth until the pesto is blending easily. Blend until smooth. Set aside.
- Once you drain the pasta, add it back to the pot you cooked it in.
- Add the sun dried tomato pesto to the pot and a little bit of the reserved pasta water at a time. Stirring and adding the pasta water until it is smooth and the thickness you want.
- Taste and adjust seasonings. Serve immediately with extra basil and vegan Parmesan if desired.
Nutrition
I love sun dried tomatoes, I’m so excited to try this pasta!!!
I didn’t have fresh basil. Only freeze died. I used 1/3 cup
Of the freeze dried. And it still tastes amazing!!