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–+ servings

Sun-Dried Tomato Pesto Pasta (V + GF)

Simple, 6-ingredient Sun-Dried Tomato Pesto Pasta that comes together in 20 minutes! An easy, healthy vegan, gluten-free lunch or dinner.
Author Minimalist Baker
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Big plate of Gluten-Free Sun-Dried Tomato Pesto Pasta topped with fresh basil
4.89 from 54 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Latin-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 10 ounces gluten-free pasta (such as fusilli // or sub whole wheat)*
  • 3 ounces sun-dried tomatoes (1 cup yield ~3 ounces)
  • 1/4 cup extra virgin olive oil*
  • 1 cup fresh basil (plus more for serving)
  • 2-4 cloves garlic
  • 2 Tbsp Vegan Parmesan Cheese (plus more for serving)
US Customary - Metric

Instructions

  • Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta with grooves is best.
  • Add sun-dried tomatoes, olive oil, basil, garlic (starting with lesser amount), and vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto-like consistency.
  • If it has trouble mixing, add a bit of hot pasta water (2-3 Tbsp // amount as original recipe is written // adjust if altering batch size) to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish. Taste and adjust flavor as needed, adding more garlic for zing, basil for herbiness, or vegan parmesan cheese for cheesiness.
  • Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat and season with a bit more olive oil and vegan parmesan.
  • Serve warm with additional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though best when fresh.
  • This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches!

Notes

*For my pasta, I used the gluten-free quinoa brown rice pasta from Trader Joe's and it's seriously delicious and undetectably gluten-free!
*If your sun-dried tomatoes are in oil, omit the extra olive oil.
*Loosely adapted from Giada de Laurentis.
*Nutrition information is a rough estimate.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 594 Carbohydrates: 78 g Protein: 14.5 g Fat: 25 g Saturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 271 mg Fiber: 10.4 g Sugar: 2 g