Sun-Dried Tomato Pesto Pasta
Sun dried tomato pesto pasta is a creamy vegan pesto sun-dried tomato sauce over whole grain pasta with artichokes, pine nuts, and fresh herbs.
For the Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes in oil drained
- ¼ cup pine nuts
- ½ cup fresh basil leaves
- ¼ cup fresh oregano leaves
- 2 large cloves garlic
- ½ tsp kosher salt
- pinch red pepper flakes optional
- couple pinches fresh cracked pepper
- ¾ cup extra virgin olive oil
For the pasta
- 8 oz whole grain pasta of choice
- ¼ cup pine nuts
- 1 ½ cup full fat coconut milk from a can
- 1 (12 oz) jar marinated quartered artichokes drained
- garnish: red pepper flakes, fresh chopped basil and oregano
Make the Sun Dried Tomato Pesto
Make the pasta
Bring a pot of water to a boil. Add the pasta and cook, according to package directions, to al dente. Drain.
While the pasta is cooking, layer the pine nuts on a rimmed bake sheet and toast in the oven 3-4 minutes until lightly golden. Watch carefully or they will burn. Remove from the oven and set aside.
While the pasta is cooking and nuts are toasting, add the pesto and coconut milk to a large skillet. Heat, stirring regularly, until warmed. Add the artichokes and pine nuts.
Toss the pasta into the pesto sauce. Serve topped with fresh herbs and a pinch of red pepper flakes.
Calories: 1016kcal (51%) | Carbohydrates: 69g (23%) | Protein: 18g (36%) | Fat: 78g (120%) | Saturated Fat: 20g (125%) | Polyunsaturated Fat: 7g | Sodium: 845mg (37%) | Potassium: 278mg (8%) | Fiber: 10g (42%) | Sugar: 14g (16%) | Vitamin C: 70mg (85%) | Calcium: 30mg (3%) | Iron: 2mg (11%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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