Sun-dried Tomato Pesto Pasta

A simple and delicious homemade Vegan sun-dried tomato pesto with wholegrain spelt pasta and roasted vegetables. Creating the perfect plant-based weeknight meal or picnic accompaniment.

Sun-dried Tomato Pesto Pasta

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Admittedly pasta dishes aren’t something I eat very often because hands-up here, I find them a little boring?! I know there are lots of people out there, that love pasta and eat it on a very regular basis, and my Instagram feed is often full of attractive looking pasta dishes, but this just doesn’t excite me as much as many other recipes I’ve shared.

Having said this, when I do have pasta dishes, on those rare occasions that I fancy it, I absolutely love it! Pasta dishes are all about the sauce because anyone can cook pasta (store-bought that is!). And no, I haven’t tried making my own pasta, and right now, I do not plan to! The sauce really makes the pasta dish shine because if you have a bland sauce, you have a bland dish! I like to serve with pasta dishes with added green goodness with vegetables of course, to bulk it up and provide extra nutrition.

If you’re health conscious like me then you will have visited Health Food Stores in the past and I’m sure you would have had a browse around (or is it just me that could spend hours in there discovering new things?!) and seen the various types of pasta (bean, lentil, rice etc.) that are now available and lots of them are gluten-free too. I nearly always buy Wholegrain Spelt pasta because I like its nutty-taste, health benefits and it’s lower in gluten than many others, and it is a lower price than many other pastas you can find in the stores which can often be 3 times the price (but that’s the price of health, I guess?!). As I mentioned I like to serve my pasta dish alongside some greens (usually rocket or spinach leaves) and vegetables which provides me with a more substantial healthier meal that isn’t nearly all carbohydrate. As a rule, I always roast my vegetables (courgette, aubergine, bell pepper, tomatoes etc.) in the oven beforehand because IMO they always taste better and I like to serve my pasta warm and warm roasted vegetables are yum yum.

I also mentioned that the base for a decent pasta dish, is most definitely a good sauce. Now this depends on your opinion of a good sauce, and for pasta dishes I like a tomato sauce, a creamy cheesy sauce or a pesto sauce. I recently shared my recipe for Spinach Pesto Spelt Pasta Salad which I absolutely love and I make the Spinach Pesto on a regular basis. However, I posted this recipe, and someone said to me ‘Have you tried other Pesto recipes’ and it got me thinking, other than very traditional pesto, I haven’t tried other flavour combinations, and really the possibilities could be endless. Today though, I went for a sun-dried tomato recipe because I absolutely love sun-dried tomatoes and this Summer I had been putting them on and with everything I possibly could.

And if you love sun-dried tomatoes as much as I do, here are a few recipes:

Tofu and Vegetable Scramble

Topped Goats Cheese Polenta

Lentil Meatballs with Sun-dried Tomato Sauce

This Sun-dried Tomato Pesto Pasta recipe is healthier than store-bought (being nearly oil-free with just 1 tablespoon!), it is dairy free (using nutritional yeast instead) and it is easy to make in your food processor and then it requires the cooking of the pasta and the vegetables and you’re good to pile up your bowls high! It is perfect for an easy weeknight meal and you can enjoy any leftovers hot or cold the next day, as this will keep fine in an air-tight container in the fridge for up to three days.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Sun-dried Tomato Pesto Pasta
Prep time
Cook time
Total time
Recipe type: Vegan, 30-Minutes or Less
Cuisine: Main
Serves: Serve 4
  • ⅓ cup sun-dried tomatoes*
  • 1 cup fresh basil, washed and dried
  • ½ cup pine nuts*
  • 1 tbsp lemon juice
  • 1½ tbsp nutritional yeast
  • pinch salt
  • ½ cup water
  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1½ cups wholegrain spelt pasta
  • handful tomatoes, chopped
  • 1 red pepper, sliced
  • 1 bag leafy greens (kale, spinach, rocket leaves)
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Line a baking tray for your roasted vegetables.
  2. Prepare your roasted vegetables, place them in a single layer on a lined baking tray and spray with a generous amount of cooking oil and place in the oven for 20-30 minutes, until cooked. Remove from the oven and set aside.
  3. In a food processor or mini chopper, firstly add the sun-dried tomatoes to break them down to small pieces. Then add all the ingredients, except the liquids. Process the dry ingredients for a minute to break them up into much smaller pieces. Scape down the sides as necessary, then add the olive oil and combine, then slowly add the water as necessary until you have reached the desired smooth consistency. Then add the lemon juice and blitz for another few seconds.
  4. Set aside the pesto.
  5. Prepare your pasta according to packet instructions, and once cooked, drain the remaining liquid and toss in the pesto generously. Set aside.
  6. Prepare your meal by placing some rocket leaves in a bowl, topped with the pesto pasta, roasted vegetables and fresh basil to garnish.

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