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A fun and flavorful Sun-Dried Tomato Pesto Pasta that requires just 8-ingredients and only 15 minutes to make.
This Sun-Dried Tomato Pesto Pasta recipe is perfect for meal-prep and to take on-the-go for school and work. Not only is it simple to make, but it bursts with flavor and always hits the spot. It can also be made in large batches to be enjoyed throughout the week.
We used gluten-free pasta for this recipe, but of course, it works with wheat pasta, too!
If you’re big pesto fans like us, we’ve got a bunch of recipes for you to enjoy!
- Easy Nut-Free Vegan Pesto
- Vegan Chicken Pesto Pizza
- Easy Avocado Pesto Pasta w/ Sun-Dried Tomatoes
- White Bean Pumpkin Seed Pesto
- Grilled Fall Vegetable Bread Boat w/ Pumpkin Seed Pesto
Also, if you’re feeling super lazy, and want to snag some store-bought pest and blend in some sun-dried tomatoes to make this recipe, that’s totally cool too. We recommend this one!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Vegan Sun-Dried Tomato Pesto Pasta (Gluten-Free)
- Total Time: 15 minutes
- Yield: ~1 cup pesto
Description
A fun and flavorful Sun-Dried Tomato Pesto Pasta that requires just 8-ingredients and only 15 minutes to make.
Ingredients
- 8 oz. gluten-free pasta of your choice (we used Barilla)
- 1 cup sun-dried tomatoes* (see notes)
- 1 cup fresh basil, packed
- 1/3 cup walnuts* (see notes)
- 2–3 cloves garlic
- 2 tablespoons nutritional yeast
- Juice of 1/2 of a small lemon (about 1 tablespoon)
- 1/3–1/2 cup olive oil
- Salt and fresh black pepper, to taste if needed (we omitted salt as the tomatoes were already salty)
Instructions
- Cook pasta according to package directions.
- In the meantime, prepare the pesto. Into the bowl of a food processor fitted with the S blade, add in the sun-dried tomatoes, basil, walnuts, garlic, nutritional yeast and lemon juice. Pulse until everything is well combined and coarsely ground, about 30 to 60 seconds.
- Next, process everything on high speed and begin to slowly drizzle in the olive oil until you have added the full 1/3-1/2 cup. Stop the food processor, taste and add salt and pepper if needed. Pulse a few more times to combine and then dig in!
Notes
- We used sun-dried tomatoes that were not packed in oil. If you’re using sun-dried tomatoes in oil, we recommend that you first measure out the tomatoes without excess liquid (oil) and then add about 1/4 cup additional oil from the jar to start. Process and add additional oil if it is too chunky.
- Slivered almonds, pine nuts and even sunflower seeds work in place of the walnuts! Just use the same cup measurement.
- Prep Time: 5 minutes
- Cook Time: 10 minute
- Category: Entree, Side
- Method: Food Processor
- Cuisine: Vegan, Gluten-free
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
This is always a 10/10 for us. We made it part of the rotation of meals to make for dinner!!