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Vegan Sun-dried Tomato Pesto Pasta served with broccoli in a white bowl.

Vegan Sun-dried Tomato Pesto Pasta

Jillian Glenn
Sun-dried tomato pesto is my favorite kind of pesto. If you've never had it - now's the time to give it a try! This vegan sun dried tomato pesto is ridiculously good! Serve it with gluten-free pasta from Ancient Harvest, crispy golden chickpeas, and freshly sautéed broccolini for a meal that will make everyone's mouths water! The sun-dried tomato vegan pesto uses cashews, pine nuts, garlic, and olive oil. A bit of nutritional yeast provides the cheesy flavor - you won't even notice there is no parmesan! Enjoy this easy vegan and gluten-free meal today! Everyone will love it and they will definitely dive in for seconds!
5 from 2 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Italian
Servings 6 servings
Calories 692 kcal

Ingredients
  

Sun-dried Tomato Pesto

  • ½ cup boiled cashews
  • ¼ cup olive oil
  • 8 oz jar of sun-dried tomatoes
  • ¼ cup pine nuts
  • 2 tablespoon nutritional yeast
  • 2 cloves fresh garlic
  • 1 teaspoon onion powder
  • ½ teaspoon salt

Other Ingredients

  • 1 tablespoon olive oil
  • 2 cup broccoli or broccolini florets
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 package Ancient Harvest gluten-free pasta

Instructions
 

  • 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.
  • While waiting for cashews to boil, cook your Ancient Harvest pasta as instructed.
  • Then, heat a large skillet to medium high, pour in 1 tablespoon of olive oil, broccolini florets and chickpeas. Season with salt and pepper. Sauté until chickpeas are golden, about 10 minutes. Once cooked, set your pasta, broccolini, and chickpeas aside.
  • 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.
  • Mix the sun-dried tomato pesto with the cooked and cooled pasta, and the crispy chickpeas and broccolini. Serve warm or cool!

Notes

This sun-dried tomato pesto will last about a week in the fridge. It will firm up, so just let it return to room temperature before using it again. If you have leftovers, you can also freeze the pesto for about 6 months.

Nutrition

Serving: 1servingCalories: 692kcalCarbohydrates: 103gProtein: 23gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 293mgPotassium: 1761mgFiber: 13gSugar: 19gVitamin A: 540IUVitamin C: 43mgCalcium: 99mgIron: 8mg
Keyword sun-dried tomato pesto, sun-dried tomato pesto pasta, vegan pesto
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