Place the dried tomatoes in a bowl and pour over some hot/boiling water, and allow to soften for 15 minutes.

Drain the tomatoes and squeeze well to remove the extra moisture.

Add all the ingredients for the pesto to a food processor and start pulsing. Scrape down the sides of the bowl a few time and continue pulse/blend until you reach a paste consistency.

Bring to a boil approx 1.5 liters of salted water and cook the pasta al dente.

Drain the pasta making sure to keep ½ cup of cooking water (120ml) and add it to a pan with the sundried tomato pesto sauce.

Coat the pasta well with a spatula and add as much cooking water as needed to turn the pesto into a creamy sauce.

Serve the pasta with fresh oregano, chili flakes and more vegan grated cheese (all optional). You can enjoy the vegan sun dried tomato pesto pasta straight away or chill it in the fridge for a cold pasta version (recommended for summer months).