Easy Vegan Sun-Dried Tomato Pesto Pasta

Easy Vegan Sun-Dried Tomato Pesto Pasta

Easy to Medium
Cooking Time
30 Minutes
2 - 3 Persons

Savour the vibrant flavours of Italy with this Easy Vegan Sun-Dried Tomato Pesto Pasta. Crafted with just four ingredients - sun-dried tomatoes, cold-pressed extra virgin olive oil, garlic, and almonds: this pesto bursts with intense, savoury notes. Embrace simplicity and quality ingredients for a dish that transports you to the heart of Italian cuisine. Whether you're a seasoned chef or a novice in the kitchen, this recipe promises a delightful culinary experience that will leave you craving more.


For Red Pesto:

  • 60 grams of Sun-dried tomatoes*, soaked overnight
  • 15/20 Almonds or Pine Nuts
  • Extra Virgin Olive Oil
  • A handful of Garlic cloves

For Pasta dish:


  • In a small food processor, roughly blend together soaked sun-dried tomatoes, almonds / pine nuts and garlic cloves, along with a drizzle of Olive oil until it becomes a coarse paste to make your Pesto. (Pro-tip: you can make extra and keep in the refrigerator in an air-tight container for a week)
  • Boil your Rigatoni pasta al dente in well-salted, boiling water, reserving some pasta water on the side
  • Now take a wide pan, add some sun-dried tomato pesto and let it sizzle for a minute. Add salt and pepper to taste. Toss in your al dente pasta and mix well.
  • Add some pasta water to bring the dish together. Garnish with grated Parmesan cheese and serve warm.
Buon Appetito!

*How to make Sun-Dried Tomatoes at home:

Traditionally, sun-dried tomatoes, as the name suggests, are prepared over a span of days, naturally drying in the sun. However, if you have an oven and a bulk of tomatoes, you can make Sun-Dried tomatoes at home conveniently.

Preheat your oven to its lowest setting. Wash the tomatoes thoroughly and pat them dry with a clean kitchen towel. Slice them lengthwise and then quarters. Remove seeds if you wish too. Arrange them on a baking sheet lined with parchment paper, cut side up. Sprinkle salt to help draw out the moisture and pack in the flavour.

Bake at the lowest setting for 6-10 hours until they look shrivelled and feel slightly leathery but still pliable. Check periodically to avoid burning. Once done, allow them to cool down completely and drizzle with olive oil to help preserve them.

Store the sun-dried tomatoes in an airtight container in the refrigerator for up to two weeks, or freeze them for longer storage. Use them for red pesto dishes like above or add to your salads, sandwiches and more.

Happy Cooking!

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