AuthorJillian
DifficultyIntermediate

Are you looking for a super flavorful and hearty dinner? This sun-dried tomato pasta is sure to please your pallet and your tummy! It's so hearty, filling, and the sun-dried tomato pesto will have you licking your plate clean! Traditional pesto has parmesan cheese in it, but thanks to the delicious seasonings, nutritional yeast, and boiled cashews, it tastes just like parmesan but without the guilt!

ShareSave
Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
Sun-dried Tomato Pesto
Other Ingredients
1

Begin by boiling the cashews. You will do this by heating a small pot on the stove to medium high. Pour in 1 cup of water and cashews. Bring the entire pot to a boil. Once it’s reached a boil, cover with a lid and reduce temperature to low. Set timer to 20 minutes.

2

While waiting for cashews to boil, cook your Ancient Harvest pasta as instructed.

3

Then, heat a large skillet to medium high, pour in 1 tbsp of olive oil, broccolini florets and chickpeas. Season with salt and pepper. Saute until chickpeas are golden, about 10 minutes. Once cooked, set your pasta, broccolini, and chickpeas aside.

4

Once cashews are boiled (they will be tender and break easily), drain the water from them and pour them into a food processor. Then, add your olive oil, sun-dried tomatoes, pine nuts, nutritional yeast, garlic, onion powder, and salt. Blend on high until the cashews, pine nuts, and sun-dried tomatoes are broken down and the contents are blended together. It should take less than a minute.

5

In a large mixing bowl, mix the pesto, the pasta, and the sliced tomatoes and spinach together. Serve warm or cool.

 

Ingredients

Sun-dried Tomato Pesto
Other Ingredients

Directions

1

Begin by boiling the cashews. You will do this by heating a small pot on the stove to medium high. Pour in 1 cup of water and cashews. Bring the entire pot to a boil. Once it’s reached a boil, cover with a lid and reduce temperature to low. Set timer to 20 minutes.

2

While waiting for cashews to boil, cook your Ancient Harvest pasta as instructed.

3

Then, heat a large skillet to medium high, pour in 1 tbsp of olive oil, broccolini florets and chickpeas. Season with salt and pepper. Saute until chickpeas are golden, about 10 minutes. Once cooked, set your pasta, broccolini, and chickpeas aside.

4

Once cashews are boiled (they will be tender and break easily), drain the water from them and pour them into a food processor. Then, add your olive oil, sun-dried tomatoes, pine nuts, nutritional yeast, garlic, onion powder, and salt. Blend on high until the cashews, pine nuts, and sun-dried tomatoes are broken down and the contents are blended together. It should take less than a minute.

5

In a large mixing bowl, mix the pesto, the pasta, and the sliced tomatoes and spinach together. Serve warm or cool.

Vegan Sun-dried Tomato Pesto Pasta