Sundried Tomato Pesto Pasta

Sundried Tomato Pesto Pasta


Bring salted water to a boil, add your pasta, and cook until al dente. Drain and hold hot. 

While the pasta is cooking, combine all pesto ingredients in a blender or food processor and blend until creamy smooth (add additional oil if needed). 

Note: (Taste pesto, some salt may be needed, depending on Vegan Cheese) 

For service, add finished pesto with pasta and mix well to combine. 

Serve with a sprinkle of fresh parsley or basil if desired. 

Nutritional information

6 portions

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Brown Rice Pasta (Fusilli)         2/3 Lbs. 

Sundried Tomato Pesto: 

Oil Packed Sun-Dried Tomatoes, Drained 1/2 Lbs. (drained weight) 

Olive Oil 2 Cups (more if needed) 

Basil Leaves, Fresh 3/4 Cups 

Hemp Seed, Shelled 1/2 Cups 

Red Star Nutritional Yeast, Flakes 1/2 Cups 

Onion Powder 1/2 Tbs 

Vegan Parmesan Cheese, Grated 1 + 1/2 oz 

Garlic, Minced 1/2 Tbs 

Black Pepper 1/3 tsp