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sundried tomato pasta pesto topped with rocket on colourful plates

Sun-dried tomato pesto pasta

Homemade sun-dried tomato pesto is ready in under five minutes. Served with your favourite pasta shapes it makes a delicious meal that tastes so much better than shop bought.
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Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Main Course
Cuisine Italian, Vegan
Servings 4 people
Calories 503 kcal

Equipment

  • Food processor
  • Saucepan
  • Weighing scales (I prefer digital)
  • Measuring spoons

Ingredients
 
 

  • 300 g dried pasta
  • 100 g sun-dried tomatoes roughly chopped
  • 3-4 tablespoons olive oil
  • 25 g basil leaves torn
  • 1 large clove garlic crushed
  • 30 g pine nuts or cashew nuts, pumpkin or sunflower seeds
  • 2 tablespoons of nutritional yeast or vegan parmesan
  • Salt to taste

Instructions
 

For the pasta

  • Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
  • Drain when cooked to your taste.

For the sun-dried tomato pesto

  • Roughly chop the sun-dried tomatoes.
  • Place them in a food processor with 2 tablespoons of olive oil (we’ll add more later), 25g basil leaves, a crushed garlic clove, 30g pine nuts and 2 tablespoons of nutritional yeast (or vegan parmesan).
  • Process until well combined, stopping to scrape the sides down if needed.
  • Add more olive oil a little at a time until you have the consistency you like.
  • Taste and season with salt.
  • Scrape out and mix with the pasta or transfer to a jar or airtight container and store in the fridge.
  • If mixing with pasta gently reheat over a low heat, stirring constantly.
  • Serve hot with grated cheese (dairy free parmesan is good), rocket or salad leaves.

Notes

NB: nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 503kcalCarbohydrates: 73gProtein: 16gFat: 18gSaturated Fat: 2gSodium: 67mgPotassium: 1165mgFiber: 7gSugar: 12gVitamin A: 550IUVitamin C: 11mgCalcium: 57mgIron: 4mg
Keyword sundried tomato pesto pasta
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