Sun-Dried Tomato Pesto Pasta

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.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: Sun-Dried Tomato Pesto Pasta

Prep Time: 10

Cook Time: 15

Servings: servings

Calories: 229kcal

Ingredients

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

Pesto

1/2 cup walnuts
1/2 cup basil leaves
2 tablespoons nutritional yeast flakes
3 cloves garlic
1 teaspoon sea salt

Instructions

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.

Nutrition