Sun-dried tomato pesto pasta combines a creamy, dairy-free pesto made with sun-dried tomatoes and fresh herbs, tossed with whole grain pasta, artichoke hearts, toasted pine nuts, and bright finishing herbs. This easy vegan main or side comes together in about 20 minutes and is flexible—swap ingredients or add proteins and vegetables to suit your preferences.
What is sun-dried tomato pesto?
Pesto traditionally blends fresh herbs like basil with garlic, pine nuts, hard cheese such as parmesan or pecorino, and olive oil. Sun-dried tomato pesto adds concentrated, savory sun-dried tomatoes to that base for a richer, more robust flavor. When prepared vegan, the cheese is simply omitted and the sun-dried tomatoes help deliver the depth and umami that keep the sauce satisfying and full-flavored.
Why make a vegan pesto?
People choose vegan or dairy-free recipes for many reasons: dietary restrictions, health goals, environmental concerns, or animal welfare. A vegan sun-dried tomato pesto offers a satisfying alternative that emphasizes bold, savory ingredients so you don’t miss the cheese. It’s a great way to enjoy a vibrant Italian-inspired dish while keeping it plant-based and nutritious.
Vegan pesto pasta ingredients
Ingredients for the vegan sun-dried tomato pesto
- Sun-dried tomatoes in oil (drained) — use the tender jarred kind for best texture.
- Pine nuts — these add creaminess and a buttery note when blended and toasted.
- Fresh herbs: basil and oregano — oregano adds a savory lift to the basil.
- Garlic — two large cloves for aromatic punch.
- Seasonings: kosher salt, freshly cracked black pepper, and an optional pinch of red pepper flakes for heat.
- Extra virgin olive oil — choose a flavorful oil since it contributes noticeably to the sauce.
Ingredients for the pasta and additions
- Whole grain pasta — thin spaghetti works well, but rotini or fusilli would also hold the sauce nicely. Whole grain pasta adds fiber and protein to make the meal more filling.
- Additional pine nuts — a portion is blended into the pesto and some are toasted and added whole for texture.
- Full-fat coconut milk (canned) — used to create a silky, dairy-free creaminess. The coconut flavor is subtle and is overwhelmed by the pesto ingredients.
- Marinated quartered artichokes (drained) — these bring tender, tangy bites; canned artichokes in water may be used as a substitute, but marinated ones offer more flavor.
Easy steps to prepare sun-dried tomato pesto pasta
This dish is straightforward and fast:
- Make the pesto: combine the sun-dried tomatoes, pine nuts, herbs, garlic, seasoning, and olive oil in a food processor. Pulse until the mixture is cohesive but still has some texture. Set aside.
- Cook the pasta to al dente according to package directions. While it cooks, toast the pine nuts until lightly golden, warm the pesto with coconut milk in a large skillet, then add drained artichokes and the toasted pine nuts.
- Toss the drained pasta into the sauce so it coats and absorbs flavor. Serve hot, garnished with extra fresh herbs and a pinch of red pepper flakes if desired.
The pesto can be prepared ahead of time and stored, making this a convenient weeknight meal.
Possible additions and substitutions
Substitutions and extra ingredients make this recipe versatile:
- If fresh oregano isn’t available, add more basil or use flat-leaf parsley.
- Walnuts can replace pine nuts; roughly chop or pulse them before using.
- Swap canned artichokes in water for marinated ones if needed, though they’ll have milder flavor.
- If you prefer dairy, replace coconut milk with heavy cream and simmer gently to thicken.
- To bulk the dish up: sautéed mushrooms, white beans (cannelini), roasted broccoli or asparagus, sautéed spinach, shaved Brussels sprouts, or peas are all excellent additions.
- For a non-vegan option, grilled chicken, sausage, or shrimp can be added.
Last tips
- Scrape the food processor bowl with a rubber spatula as needed to ensure even processing.
- Use a large nonstick skillet to warm the pesto and coconut milk for even heat distribution.
- Shake and stir canned coconut milk well before use, since it can separate in the can.
- Toast pine nuts carefully— they brown quickly and can burn in moments.
- Do not rinse pasta after draining; tossing hot pasta into the sauce allows it to absorb and hold flavor.
Sun-Dried Tomato Pesto Pasta — Recipe
Course: Main Course
Cuisine: Italian-inspired, vegan
Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes
Author: Erica
Servings: 4 people • Calories (per recipe): 1016 kcal
Ingredients
For the Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes in oil, drained
- 1/4 cup pine nuts
- 1/2 cup fresh basil leaves
- 1/4 cup fresh oregano leaves
- 2 large garlic cloves
- 1/2 tsp kosher salt
- Pinch red pepper flakes (optional)
- Fresh cracked black pepper, to taste
- 3/4 cup extra virgin olive oil
For the pasta
- 8 oz whole grain pasta of choice
- 1/4 cup additional pine nuts, toasted
- 1 1/2 cups full-fat coconut milk (from a can)
- 1 (12 oz) jar marinated quartered artichokes, drained
- Garnish: red pepper flakes, fresh chopped basil and oregano
Instructions
- Make the pesto: In a food processor, combine sun-dried tomatoes, pine nuts, basil, oregano, garlic, salt, pepper, and olive oil. Pulse until combined but still slightly textured. Set aside (yields about 1 1/2 cups).
- Preheat oven to 400°F. While the pasta cooks, spread the additional pine nuts on a rimmed baking sheet and toast 3–4 minutes until lightly golden, watching carefully to avoid burning. Remove and set aside.
- Cook the pasta in boiling salted water until al dente, then drain.
- In a large skillet over medium heat, warm the pesto with the coconut milk, stirring until smooth and heated through. Add the artichokes and toasted pine nuts, then toss in the cooked pasta to coat. Serve topped with fresh herbs and a pinch of red pepper flakes.
Nutrition (per recipe)
Calories: 1016 kcal • Carbohydrates: 69 g • Protein: 18 g • Fat: 78 g • Fiber: 10 g • Sodium: 845 mg
