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Sun Dried Tomato Pesto Pasta

Course Brunch, Dinner, Lunch
Cuisine American, Italian
Keyword pesto, pesto pasta, sun dried tomato pasta, vegan pasta, vegan pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author The Earth Kitchen

Equipment

  • High-Speed Blender or Food Processor

Ingredients

  • 1 1lbs (454g) campanelle pasta (or any pasta of choice) roughly 2-3 cups
  • 1 6.5oz jar sun dried tomatoes soaked in olive oil see notes
  • 3 cloves garlic
  • 1-1½ cup (about 20-25g) fresh basil leaves
  • ⅓ cup (40g) walnuts
  • ¼ cup vegan cheese of choice or sub with nutritional yeast
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt plus more to taste
  • ¼ tsp black pepper
  • ⅓ tsp crushed red pepper flakes or to taste

Instructions

  • In a food processor or blender, combine sun dried tomatoes (and its oil marinade), olive oil, garlic, basil, walnuts, cheese, and all the seasonings. Pulse until it creates a paste-like consistency to create the pesto. Pesto will look slightly gritty from the walnuts and tomatoes.
  • Boil pasta in salted water (at least 1 tablespoon of salt) and cook according to package instructions or until al dente (slightly undercooked).
    Turn off heat and do not drain pasta or the water out.
  • Strain out pasta directly from the liquids and transfer to a large mixing bowl or a medium-sized pot (set on low heat on stovetop if you wish to serve warm - see notes). Stir in the pesto paste and fold in with the pasta until well combined.
  • Scoop out about ½ cup (118ml or more) of pasta water and stir with the final dish.
  • Garnish with fresh basil, lemon zest, pepper flakes, and vegan shredded cheese.

Notes

  1. I use the Bella Sun Luci brand of sun dried tomatoes in oil. You can easily find in the pasta sauce section of an organic aisle or in most main supermarkets. 
  2. You can also use (dry) sun dried tomatoes that have not been marinated. I would, however, recommend adding at least an additional 2 tbsp of extra virgin olive oil to make your pesto paste smoother and less dry or clumpy. 
  3. Pasta can be served cold or warm. I, however, recommend you open up the flavors of the pesto by mixing the ingredients on a stove top in low heat before serving. You may reheat on a microwave or stovetop (if using for a meal prep) for about 2-3 minutes depending on the heat.
  4. Make the pesto sauce in advance for an easy dinner! Can be kept in the fridge for up to 3 days. Pesto is suitable with any choice of pasta noodles, salads, and plant-proteins made for American-Italian recipes.