Sun-Dried Tomato Pesto Pasta

Pesto on pasta brings a delicious medley of flavors to the table. I’m always trying new twists on the classic pesto. I think that I’ve made pesto out of most green leafy things imaginable; kale, chard, spinach, romaine, arugula, the classic basil, watercress, and the list goes on and on. Some of these pesto’s have been a success and some have been pretty darn gross.

This Sun-Dried Tomato Pesto Pasta turned out absolutely fantastic. The flavors are bright and garlicky and ensconce the pasta in an explosion of flavor. Add to that a pop of color and texture by adding edamame, red onion and pine nuts and this dish really takes off.


Sun-Dried Tomato Pesto Pasta

Prep Time: 15 mins | Cook Time: 20 mins

This pasta is great warm and also super tasty the next day whether you reheat it or eat it cold. If you enjoy pesto on pasta, this sun-dried tomato version is a fun one to try out.

Number of servings: 4


1 16 oz bag of gluten free rotini

1 cup edamame, shelled (I use the already shelled frozen ones from Trader Joe’s)

1/2 cup red onion, sliced paper thin

1/4 cup pine nuts

1 tsp sea salt

Sun-Dried Tomato Pesto

1 cup baby spinach

1/2 cup sun-dried tomatoes in oil

1/4 cup vegan Parmesan (store bought or see recipe at bottom of page)

1/4 cup pine nuts

1/4 cup olive oil

3 cloves of garlic

1/2 tsp sea salt

1/4 tsp pepper

1/4 tsp red pepper flakes

You’ll want to get the water started for your pasta and the edamame. You’ll need a large pot for the pasta and a medium sized saucepan for the edamame. Fill both pots with water and bring to a boil. Once boiling add your pasta to the large pot and cook according to the instructions on the package, the brand i use usually takes between 12-15 minutes. Once the pasta is cooked place it in a colander and rinse with warm water. Since the pasta is gluten free this will give it a better texture. Add the edamame to the medium pot along with a teaspoon of sea salt and boil for about 4 minutes. Once the edamame is done, drain it into a colander and rinse with cold water and set aside.

To make the sun-dried tomato pesto; add spinach, sun-dried tomatoes, vegan Parmesan, pine nuts, garlic, salt, pepper and red pepper flakes to a food processor. Put the lid on the food processor and turn on, slowly add your olive oil until completely combined. Scrape down the sides, give it a few more pulses and the pesto is good to go.

To assemble; place the rotini in a large bowl, add the pesto and stir to combine evenly coating the pasta. Next, add in the edamame, red onions, and pine nuts, stir to combine. Your pasta is now ready to serve up and be enjoyed.

Sun-Dried Tomato Pesto Pasta

Vegan Parmesan:

3/4 cup cashews

3 tbsp nutritional yeast

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

Add all ingredients to a food processor and grind to a fine powder.






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