This hearty Sun-Dried Tomato Pesto Pasta with Roasted Asparagus is a vegan and gluten-free treat that will be loved by all. This delicious pasta dish is so comforting and flavorful, perfect served as a main or a side.
I love this quick and easy pasta recipe for when I’m in a rush to serve a hearty lunch. The pesto isn’t your typical green pesto-like my Creamy Basil Pesto, but it’s amazing. I used brown rice pasta, but any kind will work.
My other favorite pasta recipes using brown rice pasta, Vegan Mac And Cheese, Easy Vegan Rotini Pasta, and Rasta Pasta.
I first made this Sun-Dried Tomato Pesto Pasta with Roasted Asparagus recipe 5 years ago and it has remained a favorite of our readers. I decided to retake the photos and add some roasted asparagus and I must tell you that I enjoyed this recipe today just like I did 5 years ago.
I decided to keep some of the content from then because it is wonderful to reflect on what I wrote about this recipe. My daughter, Devannah is almost 20 years old now, she is in university studying Biology and at the time I wrote this, she was in her final year in high school as a homeschooler and she still loves pesto pasta.
“I remember one summer when my daughter Devannah was 10 years old, her friend Briana would visit from next door and Devannah, and whenever they were hungry Devannah would make pesto pasta 9 times out of 10.
She would make the most delicious dish and I often wonder how she never got tired of preparing the same dish. Eventually, it did get stale and she became creative and prepared other dishes for her and her friend.
Even now Devannah is very creative in the kitchen and she pretty much does her own groceries and prepares her own meals. She shares with us what she prepares and I always cook her meals whether she eats them or not.
One thing I love about Devannah since she was a very young child, was her independent mind, she is not easily influenced, and she researches everything and has an answer most of the time.
She is an avid reader, when she was younger I joined about 6 libraries in a 50-mile radius in order to keep up with the number of books she would read. At around 8 years old she taught a foreign student English grammar.”
SCROLL DOWN FOR THE DETAILED RECIPE, BUT I REQUEST YOU DON’T SKIP THE INFORMATION INCLUDED IN THE BLURB.
What Are Sun-Dried Tomatoes?
Ripe tomatoes that have been dried in the sun for an extended period of time until they have lost most of their moisture are known as sun-dried tomatoes. Before being sun-dried, these tomatoes are treated with salt or sulfur dioxide to improve color and appearance.
Sun-drying tomatoes typically take 4–10 days. Tomatoes lose between 88% and 93% of their fresh weight after processing, depending on size. So, to prepare 1 kg of sun-dried tomatoes, you need between 8 and 14 kg of fresh tomatoes.
Tomato fruits will retain their nutritious value after the procedure. The tomatoes are rich in vitamin C, lycopene, and antioxidants. There are many different shapes, colors, and tomato kinds available for sun-dried tomatoes, which can be utilized in a wide range of dishes.
While traditionally made with dried plum red tomatoes, yellow varieties are also commercially available. You can also buy pastes or purées made from sun-dried tomatoes.
Sun-Dried Tomato Origin.
Italian food frequently uses sun-dried tomatoes as an ingredient. As with most foods, salting and drying out tomatoes’ moisture considerably slows down the decomposition process. These foods may be enjoyed and provided important nutrients in the winter when growing fresh produce is difficult or impossible.
It is unclear where sun-dried tomatoes actually originated. Italians first used ceramic rooftops to dry tomatoes. And it’s believed that the method dates back to 700 AD when the Aztecs used salt to preserve the freshness of tomatoes and dried them in the sun. We’re grateful to whoever had the amazing idea!
Sun-dried tomatoes were popular in the United States from the late 1980s to the early 1990s, where they were frequently seen in tapas, antipasto, pasta dishes, and salads, establishing a trend until falling out of favor due to overuse by the end of the decade.
Recipe’s Appealing Features!
You’ll adore this recipe if you enjoy making simple pasta dishes.
- It is quick to prepare, full of flavor, vegan, and gluten-free.
- Furthermore, it just requires a few ingredients and takes around 20 minutes to prepare. That is the best thing there is in my opinion.
- The leftovers are great for lunch.
- It is quite delicious, savory, simple, filling, fresh, and ideal for warmer weather.
- It doesn’t matter how you eat it—hot, cold, or lukewarm—it will still be great. This makes it ideal for outings such as road trips, beach days, and picnics.
- It is an excellent quick lunch, dinner, or snack!
- It’s great for a quick meal on the go, such as a snack, after school, or an easy, tasty dinner at home.
- The sweet and delicious sun-dried tomato pesto you make by combining a few of your favorite ingredients will WOW your family and enrich this pasta. This combination will be a hit at your home.
- You can quickly make a dairy-free pesto that is great for topping salads, drizzling over bread, dipping pasta, and spreading on sandwiches. You have to appreciate a multipurpose sauce.
- This pesto pasta with sun-dried tomatoes is ideal for hectic weeknights because it keeps well in the fridge.
- You can customize this pasta recipe as per your liking. There are countless options!
Ingredients For Sun-Dried Tomato Pesto Pasta
Everything you need for this delicious pasta is probably already in your kitchen! To prepare this sun-dried tomato pesto pasta, you’ll need the following ingredients:
- Pasta: I used gluten-free, vegan penne brown rice pasta that I purchased from Trader Joe’s. However, you can use rigatoni or any other kind you like.
- Sun-dried tomatoes: They have a delicious umami flavor and are nutrient-dense. Although I used dried tomatoes here, I usually like the sun-dried tomatoes that are stored in a jar and marinated in olive oil.
- Warm water: Required to rehydrate sun-dried tomato.
- Asparagus: Thoroughly wash and trim and chop them. You can use fresh or frozen asparagus, but fresh is best if you can find it.
- Olive oil: I prefer high-quality extra virgin olive oil; it’s the finest for flavor and nutrition.
- Walnuts: You can also use almonds, cashews, pumpkin seeds, and even sunflower seeds.
- Basil: A must-have is fresh basil leaves.
- Nutritional Yeast Flakes: Nutritional yeast flakes for cheesy flavor and Vitamin B12.
- Garlic: The garlic gives your pesto just enough kick of flavor to make this incredibly tasty.
- Salt: Use salt to balance out the flavors.
How To Make Sun-Dried Tomato Pesto Pasta with Roasted Asparagus?
So making this Sun-Dried Tomato Pesto Pasta recipe is very easy. Rehydrate the sun-dried tomatoes in warm water, trim and roast asparagus in the preheated oven, and boil the pasta as per the direction on the package. Process pesto.
In a large bowl, combine pasta, asparagus, and sun-dried tomato pesto, and stir to combine. Garnish with fresh basil leaves and serve as a side dish or with a salad.
Other Pasta Recipes To Try
Serve it with warm crusty breadsticks and a simple Spring Mix Salad. Alternatively, some Gluten-Free Vegan Sausage can be prepared and served alongside for a heartier supper.
How To Store Sun-Dried Tomato Pesto Pasta?
This recipe will keep nicely in the refrigerator for u to four days if it is kept covered.
How Long Does Sun-Dried Tomato Pesto Last?
You may store any leftover pesto in a jar and keep it in the refrigerator for up to three days.
- Although I added some nutritional yeast, sun-dried tomatoes deliver a perfectly cheesy flavor because they are so rich in umami flavor.
- You can also add other veggies like roasted broccoli, carrot, peas, and winter squash, too.
- It works well with additions like beans or vegan chicken.
- Play around with other pasta shapes if you like. Pesto is best served in curly shapes, but penne would also work.
- Prepare some fettuccine or linguine, and then add some cooked squash noodles to the dish. This will significantly reduce the calories.
- There are numerous ways to use this pesto. Spread it over bread or sandwiches, use it as a dip for vegetables, thin it with more oil (or vinegar) and use it as a dressing for a variety of salads. Share how you enjoy it in the comments!
Other Pasta Recipes To Try
Here are some of my well-liked pasta dishes that are tasty and simple to prepare:
Other Recipe Related Frequently Asked Questions
How Should I Use Sun-Dried Tomatoes?
Because they lack the moisture content of their oil-packed counterparts, you must first hydrate them in water to plump them up. Simply place them in a bowl of warm water and leave them there for thirty minutes, then drain, pat them dry, and use as required.
Can Pesto Pasta Be Prepared Ahead?
Certainly! This dish is excellent for making ahead.
The pesto pasta can be kept in the refrigerator in airtight containers for up to four days.
When you are ready to eat it, just put it in the microwave for a few seconds to reheat it.
Can I Freeze Cooked Pasta?
Yes! After cooking, you can freeze it for a month in an airtight container. When you’re ready to eat, reheat it by placing it in boiling water for a few minutes.
What Does Sun Dried Tomato Pesto Taste Like?
Tomato pesto pasta has a deep crimson hue and a flavor profile that possesses sour, sweet, salty, and umami notes from the dried tomatoes.
Can I Freeze Sun-Dried Tomato Pesto?
You can also freeze pesto by dividing it into ice cube trays and freezing it completely.
Are Dehydrated Tomatoes Good For You?
Yes! Lycopene, a powerful antioxidant found in sun-dried tomatoes, may help lower the chance of developing certain diseases like age-related macular degeneration and some cancers. Vitamin C is another important nutrient found in sun-dried tomatoes.
Why Are Sun-Dried Tomatoes So Delicious?
When drying something, the flesh must be dehydrated. This results in an increase in the concentration of all flavor molecules. Simply put, there is more flavor per bite, which leads to a greater flavor.
Is Sun-Dried Tomato Pesto Keto Friendly?
Due to their high carb content, sun-dried tomatoes are not suitable for keto dieters. Even if you only consume a small serving, it could cause you to exit ketosis.
What Can I Use Instead Of Sundried Tomatoes?
Sun-dried tomatoes can be replaced with semi-dried tomatoes, canned tomatoes, or tomato paste, which are all good substitutes. There will be distinctions in texture and flavor intensity among the alternatives. This might be a good thing if you don’t like sundried tomatoes.
Is Asparagus Good For You?
Yes! Asparagus is an excellent addition to your menu. It has fewer calories and a better nutritional profile. It is rich in vitamins A, C, and E.
Asparagus contains a lot of folates. This compound is especially good for DNA formation, cell proliferation, and healthy pregnancy. Asparagus is an excellent source of iron, particularly for a vegetarian.
Antioxidants are abundant in asparagus. These are substances that protect the body from the damage caused by free radicals and oxidative stress. As a result, it has anti-inflammatory, antiviral, and cancer-fighting capabilities.
Thanks for reading this blog post on Sun-Dried Tomato Pesto Pasta. I hope it has inspired you to try out a new dish. If you have any questions or suggestions, feel free to leave a comment below. And if you tried this recipe or any other from our site, please let us know how it turned out in the comments below! Thanks for visiting my Recipes, and I hope to see you again soon.
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- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: American
- Energy: 338 kcal / 1413 kJ
- Fat: 14 g
- Protein: 15 g
- Carbs: 41 g
- Preparation: 10 min
- Cooking: 15 min
- Ready in: 25 min
- For: 4 servings
- 1 -8 ounce pasta, I used penne or rigatoni
- 1/2 cup sun-dried tomatoes
- 1 cup warm water
- 1 pound asparagus
- 1 tablespoon olive oil
- 1/2 cup walnuts
- 1/2 cup basil, leaves
- 2 tablespoons nutritional yeast flakes
- 3 cloves garlic
- 1 teaspoon sea salt
- Place sun-dried tomatoes in a medium bowl, cover warm water and let sit for 15 minutes to rehydrate.
- Preheat oven 400 degrees F. Lightly grease baking sheet. Trim and chop asparagus then toss with olive oil, place asparagus in a single layer on baking sheet and roast for 15-20 minutes.
- Cook pasta according to package directions in a large pot of boiling salted water. Drain and set aside.
- In a food processor, process sun-dried tomatoes, walnuts, basil, yeast flakes, garlic, and sea salt until smooth. Add reserved water, 2 tablespoon at a time and pulse until pesto is smooth. In a large bowl, combine pasta, asparagus and sun-dried tomato pesto, stir to combine. Garnish with fresh basil leaves and serve as a side dish or with a salad.
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Hi..Is the sun dried tomato fresh or bottled?
I have it with rehydrated sundried tomatoes and bottled.
This pasta was so good and easy to make! Even our non-vegan guests loved it.
Thank you Monica for your feedback, I’m so happy everyone enjoyed it.
I love this recipe, this is my third time making it and it never fails
This is a great recipe, thank you.
This was great, will make it again
I don’t give reviews often but I just had to let you know that this recipe was very delicious, my entire family loved it.
This recipe is definitely a keeper!
Thank you Marva.
This is absolutely delicious, thank you for your recipes.