This vibrant Vegan Sun-Dried Tomato Pesto Pasta is a flavor-packed, plant-based meal that’s as nourishing as it is delicious.
Brimming with protein-rich chickpeas, fiber-filled vegetables, and healthy fats from olive oil and nuts, it’s a guilt-free comfort dish.
Quick to prepare and perfect for meal prep, this pasta is a wholesome, satisfying option for any busy weeknight or casual lunch.
Sun-Dried Tomato Pesto Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet or sauté pan
- 1 Food processor or high-speed blender
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Colander (for draining pasta)
- Jar or airtight container for storing pesto
Ingredients
For the Pesto:
- ¼ cup garlic scapes chopped
- 2 garlic cloves
- ¼ cup micro broccoli
- 1 cup fresh basil leaves
- ½ lime juiced
- 1 cup watercress stems removed
- ¼ cup nutritional yeast
- ¾ cup sun-dried tomatoes in oil, drained
- ½ –¾ cup olive oil
- Pinch of chili flakes
- ½ tsp salt
- ½ tsp cracked black pepper
For the Pasta:
- 1 bag about 12 oz pasta, e.g., mezzo rigatoni
- 2 tbsp olive oil plus more for garnish
- ½ onion diced
- 2 garlic cloves minced
- Pinch of chili flakes
- 3 cups cremini mushrooms sliced
- 2 vegan sausages sliced into ½-inch discs
- 1 cup chickpeas cooked or canned, drained
- 2 cups watercress stems removed
- ¾ cup prepared sun-dried tomato pesto
- Shaved vegan parmesan store-bought or homemade
- Sea salt and cracked black pepper to taste
Instructions
- Prepare the Pesto Base: Begin by gathering all the ingredients for the sun-dried tomato pesto. In a food processor or high-speed blender, combine the garlic scapes, garlic cloves, micro broccoli, fresh basil leaves, lime juice, and watercress. Add the nutritional yeast, drained sun-dried tomatoes, chili flakes, salt, and cracked black pepper. Pulse a few times to break down the ingredients, creating a coarse mixture. This initial step ensures that the flavors start melding before adding the olive oil.
- Emulsify the Pesto: Once the mixture is roughly combined, turn the processor on and slowly drizzle in the olive oil while the machine is running. Scrape down the sides as needed to ensure everything is evenly blended. The goal is a creamy, slightly thick paste that’s smooth but still has a touch of texture from the vegetables. Taste the pesto and adjust salt, pepper, or chili flakes according to your preference. Transfer the finished pesto to a jar or airtight container; it can be refrigerated for up to a week or frozen for up to three months.
- Boil the Pasta: Bring a large pot of water to a rolling boil. Add a generous pinch of salt to season the water. Add the pasta and cook according to the package instructions until al dente—tender but still firm to the bite. While the pasta is cooking, reserve ½ cup of the starchy pasta water before draining. This reserved water will later help create a creamy texture when mixing the pasta with the sauce.
- Sauté Aromatics: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add a pinch of chili flakes to infuse the oil with a gentle heat. Then, add the diced onion and sauté for 3–5 minutes, stirring frequently, until the onion softens and becomes fragrant. Follow with the minced garlic, stirring for another 1–2 minutes, careful not to burn it. This step builds a flavorful base for the sauce.
- Cook the Mushrooms: Add the sliced cremini mushrooms to the pan with the sautéed onions and garlic. Stir to coat them in the olive oil and aromatics. Cook for 5–7 minutes, stirring occasionally, until the mushrooms soften, release their moisture, and begin to brown slightly. Season lightly with salt and cracked black pepper to enhance the natural umami flavor of the mushrooms.
- Add Vegan Sausage: Next, incorporate the sliced vegan sausages into the pan. Cook for 3–5 minutes, stirring occasionally, until the sausages are heated through and begin to brown on the edges. This step ensures that the sausages absorb the flavors from the onions, garlic, and mushrooms while adding a satisfying texture and protein boost to the dish.
- Stir in Chickpeas: Add the chickpeas to the pan and gently fold them into the sausage-mushroom mixture. Cook for another 2–3 minutes, allowing the chickpeas to warm and soak up the flavors. This step adds both protein and fiber, making the pasta more filling and nutritionally balanced.
- Combine Pasta and Sauce: Drain the cooked pasta (remembering to save the reserved pasta water). Immediately add the pasta to the skillet with the sautéed vegetables, sausage, and chickpeas. Stir gently to combine, ensuring that the pasta is coated evenly with the flavorful mixture.
- Incorporate Pesto and Emulsify: Add ¾ cup of the prepared sun-dried tomato pesto to the pasta mixture. Pour in a splash of the reserved pasta water to help emulsify the sauce, creating a creamy, luxurious texture that clings to every piece of pasta. Stir thoroughly to ensure every bite is infused with the rich, tangy, and herbaceous flavors of the pesto.
- Add Fresh Watercress and Parmesan: Toss in the watercress leaves and shaved vegan parmesan. The watercress adds a fresh, peppery bite, while the parmesan contributes a creamy, savory depth. Mix gently to combine, making sure the watercress wilts slightly without losing its vibrant green color.
- Season and Finish: Taste the pasta and adjust seasoning with sea salt and cracked black pepper as needed. Finish the dish with a drizzle of olive oil and a final sprinkle of shaved vegan parmesan for an extra touch of richness.
- Serve and Enjoy: Serve the pasta in bowls while warm. Garnish with additional vegan parmesan or a few chili flakes if desired. This pasta is best enjoyed fresh but can also be stored in the fridge for a quick meal the next day. The combination of creamy pesto, protein-packed chickpeas, hearty mushrooms, and vibrant greens makes every bite satisfying and nourishing.
Notes
- Use high-quality sun-dried tomatoes packed in olive oil for the richest flavor; if using dry-packed, soak them in warm water for 15–20 minutes before blending.
- Garlic scapes can be substituted with fresh garlic cloves if unavailable, though scapes add a mild, fresh, slightly sweet garlic flavor.
- Nutritional yeast provides a naturally cheesy flavor while keeping the dish vegan; feel free to adjust the amount based on your taste.
- Reserve pasta water carefully; it’s essential for creating a creamy, emulsified sauce that coats the pasta beautifully.
- This recipe is versatile—swap mezzo rigatoni for penne, fusilli, or even whole-grain pasta for a fiber boost.
- Vegan sausage is optional; chickpeas alone provide protein, making this pasta hearty and filling.
- For extra heat, increase the chili flakes or add a touch of smoked paprika.
Chef’s Secrets for Perfect Flavor
The key to an unforgettable pesto lies in balancing freshness with richness.
Always pulse your greens and garlic first before slowly drizzling in olive oil to achieve a creamy, slightly textured paste.
For maximum depth of flavor, sauté the onions and mushrooms slowly, allowing them to caramelize lightly—this creates a savory base that complements the pesto perfectly.
Don’t underestimate the magic of reserved pasta water; adding just a splash helps bind the sauce to every pasta piece, resulting in a luscious, velvety coating.
Finally, adding the watercress at the end preserves its peppery bite and vibrant green color.
Serving Suggestions for Maximum Enjoyment
This pasta shines when served fresh and warm, straight from the pan.
Pair it with a crisp green salad or roasted seasonal vegetables for a balanced, wholesome meal.
A glass of chilled vegan white wine, such as Sauvignon Blanc or Pinot Grigio, complements the bright tomato and herb flavors.
For a special touch, garnish each plate with extra shaved vegan parmesan, a drizzle of olive oil, or a sprinkle of chili flakes.
It also works wonderfully as a meal-prep option, reheated gently in a skillet or microwave with a splash of water to restore its creamy texture.
Storage Tips for Best Results
Store leftover pasta and pesto separately in airtight containers.
The pesto will last up to one week in the refrigerator or up to three months in the freezer.
Cooked pasta can be stored in the fridge for 2–3 days, but be sure to keep it slightly undercooked if you plan to reheat it later, as it will soften further.
When reheating, add a splash of reserved pasta water or a little olive oil to bring the sauce back to creamy perfection.
Avoid freezing fully mixed pasta, as the texture may become mushy.
Frequently Asked Questions
1. Can I make this pasta nut-free?
Yes! This recipe is naturally nut-free, but if you want a richer pesto without nuts, simply increase the olive oil slightly and rely on the nutritional yeast for creaminess.
2. How can I make the pesto ahead of time?
Pesto can be made up to a week in advance and stored in the refrigerator. Press a thin layer of olive oil over the top to prevent oxidation and preserve its vibrant color.
3. Can I use other greens instead of watercress?
Absolutely. Baby spinach, arugula, or kale can be used. Keep in mind that kale requires a slightly longer sauté time, while spinach wilts quickly and should be added at the end like watercress.
4. What pasta types work best with this pesto?
Short, ridged pasta like penne, fusilli, or rigatoni works best, as the ridges hold the sauce beautifully. You can also use whole-grain or gluten-free pasta, adjusting the cooking time accordingly.
5. Is this recipe suitable for meal prep?
Yes! Cooked pasta can be stored in the fridge for 2–3 days, and the pesto keeps even longer. Store them separately and combine with a splash of water or olive oil when reheating to maintain a creamy texture.
