This recipe for vegan sundried tomato pesto pasta is truly delicious and exemplifies two things that we love about Italian cuisine - simplicity, and bold flavours.
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A Bold, Tangy Twist on Pasta Night
If you're after a simple yet flavour-packed dinner, this vegan sun-dried tomato pesto pasta is the recipe you need. It delivers intense Mediterranean flavour, takes under 30 minutes to prepare, and is perfect for both weeknight meals and casual entertaining. Bonus: it tastes amazing both warm and cold!
Sundried tomatoes have a wonderfully strong and unique flavour, which is utterly superb on any type of pasta.
The recipe for this red pesto has a Mediterranean spin to it, and we absolutely LOVE making it because it allows you to experience the delight of really great vegan sundried tomato pesto pasta with very little effort - ideal for a quick dinner on a weeknight.
Why You’ll Love This Recipe
Packed with flavour: The combo of sun-dried tomatoes, garlic, and capers creates a bold and zesty pesto.
Vegan & dairy-free: 100% plant-based with no compromise on taste.
Meal prep-friendly: Keeps well in the fridge, making it a great lunchbox or summer picnic option.
Make It Your Own
Use different nuts. Swap almonds for walnuts, pine nuts or cashews, based on your preferences or what you have available.
Play around with add-ons. Add fresh cherry tomatoes, rocket, or olives for extra texture.
Make it gluten free. Use gluten-free pasta if needed or legume-based pasta alternatives for extra protein intake.
Go heavy-handed with the garlic. If there’s one thing that Italian food loves to have in abundance, it’s garlic. So, we’d definitely recommend making sure to add in a few extra cloves if you want a meal with a powerful punch.
Pack in a punch. If you really want a punch, you could try adding some whole black olives to the sauce - fry them whole in the pesto to give your sauce a powerful, salty, and decadent kick.
How To Make Vegan Sundried Tomato Pesto Pasta
Step 1 - Make the Pesto
First of all, we need to make sure that the sun-dried tomatoes are perfectly pliable enough for us to use them. Place them into a bowl, and pour over some boiling water. Allow the tomatoes to sit in the hot water for fifteen minutes, and this will soften them perfectly.
Next, drain the tomatoes, and squeeze them well to ensure that you remove any additional moisture in them.
Now, add all the ingredients for the pesto to a food processor, and begin to pulse the appliance. Scrape down the sides of the bowl a few times, and then continue to pulse until you reach a paste consistency.
Note: I actually like to keep tomatoes quite coarse instead of blending into a paste, but this step is completely up to you according to your own taste. As per a traditional pesto, if you need more liquid to blend add more extra virgin olive oil to the mixture until you're happy with the consistency.
Step 2 - Boil the Pasta
Bring one and a half liters of salted water to a boil, and add the dried pasta. Cook it until it is al dente.
Now, drain the pasta, ensuring that you retain half a cup (120ml) of the cooking water. Add that water to a pan with the sundried tomato pesto sauce. The reason that keeping the cooking water is a good idea is that the starches in the water (which have leached out of the pasta) will serve to make the sauce more cohesive overall.
Step 3 - Mix in the Sauce
Coat the pasta well with a spatula, and as much cooking water as you might need to turn the pesto into a creamy sauce. Remember, though - you can always add more water, but you’ll struggle to take it out.
Step 4 - Get Ready to Dig In
Serve the pasta with fresh oregano, chili flakes, and more vegan grated cheese. These things are all completely optional, but they really do enhance the overall flavor of the dish. Therefore, we’d strongly recommend them!
You can enjoy the vegan sundried tomato pesto pasta straight away, or you could chill it in the fridge for a cold version. That’s ideal for really hot summer months - give it a go if you find yourself overheating!
Delicious Ways to Use Sun-Dried Tomato Pesto
This vibrant pesto isn’t just for pasta—there are so many tasty ways to enjoy it! Spread it on toast or sandwiches for a punch of flavour, swirl it into soups like tomato or pumpkin for added depth, or use it as a pizza base instead of traditional sauce.
Try mixing it into couscous or quinoa for a quick lunch, or serve it as a dip with falafels, crackers and crudités.
Looking for more easy vegan meal ideas? Check out our simple vegan pasta recipes or plant-based lunch bowls for inspiration!
How to Store Sun-Dried Tomato Pesto
Sun-dried tomato pesto is perfect for making in bulk and storing for quick meals. To keep it fresh in the fridge, transfer the pesto to an airtight container and smooth the top with the back of a spoon. Pour a thin layer of olive oil over the surface to help preserve it, then seal and refrigerate for up to one week. For longer storage, you can freeze the pesto in small portions using an ice cube tray—once frozen, transfer the cubes to a freezer-safe bag or container. This way, you can defrost exactly what you need for pasta, sandwiches, or dressings anytime with minimal waste.
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