Pesto Pasta with Sun-Dried Tomatoes Recipe
A rich, herby pasta dish tossed with homemade vegan pesto and tangy sun-dried tomatoes for a fast, flavorful meal.
Ingredients
- For the Pasta:
- 12 oz pasta spaghetti, penne, or fusilli
- 1 tbsp olive oil
- ½ cup sun-dried tomatoes chopped
- ¼ cup toasted pine nuts or walnuts
- For the Pesto:
- 2 cups fresh basil leaves
- ¼ cup olive oil
- ¼ cup nutritional yeast
- 2 cloves garlic
- ¼ cup walnuts or cashews
- 2 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 2 –3 tbsp water if needed for consistency
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Prepare the Pesto
- Blend basil, olive oil, nutritional yeast, garlic, walnuts, lemon juice, salt, and pepper until smooth.
- Add water if needed to reach desired consistency.
- Assemble the Dish
- Drain pasta and toss with olive oil.
- Stir in pesto, sun-dried tomatoes, and toasted pine nuts.
- Serve and Enjoy
- Garnish with extra basil and a sprinkle of nutritional yeast.
- Serve warm and devour immediately.
Notes
Nutritional Information (Per Serving)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin A: 20%
- Magnesium: 12%
- Vitamin C: 10%
- Potassium: 10%
Tips for the Best Pesto Pasta
- Use fresh basil for the best flavor—dried won’t cut it.
- Swap walnuts for almonds or cashews for a different twist.
- Add roasted cherry tomatoes for extra sweetness.