Sundried Tomato Pesto Pasta
Ready in just 30 minutes, this sundried tomato pesto pasta is bursting with umami flavor. Perfect for a quick and easy summer dinner! (vegan + gluten-free)
Sundried tomatoes are one of the easiest ways to add a punch of flavor to any dish. Pizza, hummus, one-pot meals, veggie burgers and even soup. With nearly four times the free glutamate of fresh tomatoes, they are an umami powerhouse!
This sundried tomato pesto pasta has quickly become one of our favorite easy weeknight meals. It only requires 8 ingredients to make and comes together in less than 30 minutes!
Sundried Tomato Pesto Pasta Ingredients
- Sundried Tomatoes– Be sure to buy sundried tomatoes in olive oil for this recipe. Without the oil they will be hard to blend into a pesto. Bonus is that you get to use the olive oil from the jar too!
- Walnuts– I love using walnuts for their heart-healthy fats but you can always substitute whatever kind of nuts you like, or even use seeds for a nut-free alternative.
- Fresh Basil– Definitely stick with fresh basil over dried basil. The difference is worth it!
- Garlic– Again, using fresh garlic is key for the best results.
- Lemon– Lemon brightens the pesto and adds a little tang.
- Zucchini– Totally optional but I always try to include something green with dinner. :)
- Corn– Because corn is one of the best things about summer. Duh.
- Pasta– Brami makes a great protein pasta that’s high in fiber. If you need gluten-free pasta, my favorite is Bionaturae.
- Parmesan– Violife makes the best dairy-free parmesan wedge!
How to Make Sundried Tomato Pesto Pasta
- Roast the zucchini and corn for 20 minutes.
- Cook the pasta as directed.
- Prepare the pesto in a food processor.
- Toss cooked pasta with pesto.
- Serve warm with roasted vegetables and parmesan, and enjoy!
Sundried Tomato Pesto Pasta
4 bowls
Ready in just 30 minutes, this sundried tomato pesto pasta is bursting with umami flavor. Perfect for a quick and easy summer dinner! (vegan + gluten-free)
Ingredients
- 1 8-ounce jar (241 g) sundried tomatoes in olive oil, *reserve oil for recipe*
- ⅓ cup (39 g) walnuts
- ½ cup (12 g) fresh basil
- 4 (12 g) garlic cloves
- 2 tablespoons (30 g) lemon juice, from 1 small lemon
- ½ cup (82 g) corn kernels, fresh or frozen
- 8 ounces (226 g) diced zucchini , cut in ½-inch pieces; roughly 1 small zucchini
- 8 ounces (226 g) pasta
- shredded parmesan, for serving (I like Violife's dairy-free parmesan wedge)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Arrange the corn kernels and diced zucchini on the baking sheet. Toss the vegetables with 1 tablespoon of the olive oil from the jar of sundried tomatoes. Spread out the vegetables then bake for 20 minutes, tossing halfway through.
- Bring a pot of salted water to a boil. Cook pasta as directed on package.
- While the pasta is cooking, prepare the pesto. Dump the entire jar of sundried tomatoes and remaining olive oil into a food processor. Add ⅓ cup walnuts, ½ cup fresh basil, 4 garlic cloves and 2 tablespoons lemon juice. Pulse continuously, scraping down the sides in between, until evenly combined.
- Strain cooked pasta then transfer back to the pot. Add the pesto from the food processor and stir until evenly combined.
- Serve pesto pasta warm with roasted zucchini and corn. Top with shredded parmesan, and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 396kcal, Carbohydrates: 51g, Protein: 18g, Fat: 16g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Sodium: 1001mg, Potassium: 373mg, Fiber: 9g, Sugar: 5g, Vitamin A: 284IU, Vitamin C: 15mg, Calcium: 42mg, Iron: 2mg
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