Vegan Pesto Pasta with Sun-Dried Tomatoes and Roasted Garlic Recipe
Ready to twirl into full goddess mode with your next pasta night? This Vegan Pesto Pasta with roasted garlic and sun-dried tomatoes? Iconic. It’s creamy, it’s fragrant, it’s bold—basically, it’s what your last situationship wished it could be. We’re replacing dairy with flavor, guilt with garlic, and drama with dried tomatoes (because that’s the only drama we’re accepting today). This dish comes together fast but tastes like you worked all day while sipping oat milk lattes. Grab your blender, pour the wine, and let’s turn your carb cravings into a classy little basil-fueled party. No apron required—just attitude.
Vegan Pesto Pasta with Sun-Dried Tomatoes and Roasted Garlic Recipe
Vegan Pesto Pasta tossed with roasted garlic and sweet sun-dried tomatoes. Rich, savory, herby, and ready in under 30 minutes.
Ingredients
Method
- Preheat oven to 400°F (200°C). Roast 6 garlic cloves on a baking tray for 10–12 minutes until golden and caramelized.
- Boil water with salt in a pot. Cook pasta until al dente, about 8–10 minutes. Drain and set aside.
- Blend basil, cashews, nutritional yeast, olive oil, lemon juice, and 2 roasted garlic cloves until creamy. Add salt to taste.
- In a mixing bowl, toss cooked pasta with the pesto sauce. Stir until coated like a cover girl.
- Add sliced sun-dried tomatoes and the remaining roasted garlic. Mix gently but confidently.
- Sprinkle black pepper and chili flakes. Taste. Adjust seasoning if your inner chef says so.
- Plate like a pro or just eat straight from the pot. No judgment here.
Notes
Nutritional Values (Per Serving)
- Calories: 415
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 11g
Vitamins and Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 16%
- Iron: 14%
- Magnesium: 18%
- Calcium: 10%
Additional Notes & Flavor Tips
- Add cherry tomatoes or olives for bonus glam.
- Use whole wheat or chickpea pasta for extra nutrition.
- Double the pesto and keep some in the fridge—it’s basically edible gold.
- Top with vegan parmesan or nutritional yeast for a cheesy finish.
- Want more protein? Stir in grilled tofu or white beans.
