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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

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

Method
 

  1. Cook the Pasta
  2. Bring a large pot of salted water to a boil.
  3. Cook pasta according to package instructions until al dente.
  4. Prepare the Pesto
  5. Blend basil, olive oil, nutritional yeast, garlic, walnuts, lemon juice, salt, and pepper until smooth.
  6. Add water if needed to reach desired consistency.
  7. Assemble the Dish
  8. Drain pasta and toss with olive oil.
  9. Stir in pesto, sun-dried tomatoes, and toasted pine nuts.
  10. Serve and Enjoy
  11. Garnish with extra basil and a sprinkle of nutritional yeast.
  12. 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.

Final Thought

This dish is proof that simple ingredients can create magic. Pesto, pasta, and sun-dried tomatoes—because life’s too short for boring meals. 🍃🍅✨