Sun-Dried Tomato Best-o Pesto Pasta #vegan #meatless #monday #recipe

Our simply irresistible, flavor-packed, Sun-Dried Tomato Best-o Pesto Pasta will make you feel like a five-star chef! Furthermore, this entree dispells the myth that scrumptious food that’s good for you means that it’s complicated.  In fact, no matter how phenomenal our Sun-Dried Tomato Best-o Pesto Pasta tastes, this dish is downright easy to make!

Indeed, our Sun-Dried Tomato Best-o Pesto Pasta recipe is by far one of my most favorite pasta recipes ever.  And when asked to name an ingredient that delivers tons of flavor without needing a lot of fuss, tomatoes instantly come to mind.

So, let’s talk tomatoes for a bit, shall we? Or more specifically, let’s talk about sun-dried tomatoes.

  • Because they’re dehydrated, sun-kissed tomatoes are a concentrated source of both flavor and nutrients.
  • Sun-dried provide vitamins C and K, iron, and lycopene, which is an antioxidant associated with lower risk of certain cancers.
  • Additionally, just one cup of sun-dried tomatoes has 139 calories, 8 grams of protein, and 7 grams of fiber!
  • You can find sun-dried tomatoes packed in oil or dry.  I lean towards the ones packed dry in an attempt to use less fat in my dish.

Sun-Dried Tomato Best-o Pesto Pasta #basil #garlic #tomatoes #sauce

Now back to our terrifically tasty, Sun-Dried Tomato Best-o Pesto Pasta.  I think you’ll love this recipe as much as I do when you realize there are only three simple steps to pasta heaven:

  • First, you get the water boiling for your choice of pasta.
  • While the pasta water is boiling, put the ingredients for the pesto in your nifty blender adding the pasta water once your pasta has cooked.
  • Blend the pesto & toss with the freshly cooked pasta!

Sun-Dried Tomato Best-o Pesto Pasta #onebowl #nocook #summertime #sundried

Sun-Dried Tomato Best-o Pesto Pasta #gluten-free #basil #nocook

Sun-Dried Tomato Best-o Pesto Pasta is the most straightforward dinner go-to recipe I’ve ever created, and I am as proud as a new Momma of this one!     

The next time you’ve got that gimme pasta look in your eyes, give yourself fifteen minutes to whip this up.  And the next time you have friends over for dinner, throw a bottle of red in the chiller, blend this no-cook sauce, toss it with some freshly cooked pasta and WOW your grateful guests like nobodies business!

No worries – you can thank me later.   

As for me, I’m in Sun-Dried Tomato Best-o Pesto Pasta love.

Serve Sun-Dried Tomato Best-o Pesto Pasta topped with our Plant-Based Pine Nut Parmesan which is equally enjoyable and pairs beautifully with this delightful dish.

Happy eating!

Sun-Dried Tomato Best-o Pesto Pasta #vegan #plant-based #plantbased #diet

Sun-Dried Tomato Best-o Pesto Pasta #meatless #Vitamix #recipe

Sun-Dried Tomato Best-o Pesto Pasta

  • 5
  • 10
    Cook Time:
  • Yield: 8 Servings

You don’t have to be vegan, vegetarian or any other particular kind of diet following person to absolutely LOVE  everything about Sun-Dried Tomato Best-o Pesto Pasta! 

This blender blasted flavor explosion delivers the BEST Pesto bang for the buck that I have ever experienced! Sun-Dried Tomato Best-o Pesto Pasta is by far, the best tasting, no-cook tomato based pesto sauce I have ever tasted, and I’m sure you’ll love it, too! And be sure to remember to top it with our terrifically cheesy Plant-Based Pine Nut Parmesan!


  • 16 oz pasta, cooked as directed  - I use Trader Joe's or Tinkyada Gluten-Free Brown Rice Pasta Penne

  • one 14.5 oz can of  fire roasted tomatoes
  • 1/2 cup extra-virgin olive oil, or go oil-free and reduce calories and fat and use vegetable broth, lite coconut milk or canned coconut milk

  • 3 oz or about 1 cup sundried tomatoes
  • 1 to 1 1/2 cups fresh basil + more for serving

  • 2 to 3 tbsp fresh oregano

  • 6 cloves of garlic, peeled

  • 1 to 1 1/2 cups reserved pasta cooking water or vegetable broth

  • sea salt, to taste

  • one batch of our Plant-Based Pine Nut Parmesan


  1. To begin, prepare the pasta according to package instructions remembering to reserve some of the pasta cooking water.  And as your pasta cooks, gather the ingredients for the no-cook sauce.
  2. In a blender add the fire roasted tomatoes, coconut milk, broth or oil, basil, oregano, garlic, and one cup of the reserved pasta cooking water.  Give it a mix whirl in the blender, stop and taste for salt and season as needed.  You can add a little more of the pasta cooking water if you prefer the sauce consistency to be thinner. I typically add about one and one-half cups of pasta water.
  3. Finally, pour the sauce over the cooked and drained pasta, and gently toss to coat the pasta with sauce.  Sprinkle each serving with a generous portion of our cheesy Plant-Based Pine Nut Parmesan, serve with a side salad and enjoy!


  • While I prefer the taste of fire-roasted canned tomatoes to that of regular canned tomatoes for use in this recipe, any variety of canned tomato will work well in this dish. The fire roasted variety adds a subtle little note in the flavor profile that I have come to appreciate.
  • Ingredients listed in orange means that you can click on the orange word and it will take you to an Amazon link where the item is fully described and available for purchase if you like.  I offer this feature because some ingredients may be unfamiliar or hard to find in some areas of our beautiful world.
  • Here's an article I found interesting regarding the nutritional benefits of sun-dried tomatoes preserved without oil.
  • The calorie and fat count for this recipe adjust way lower when you switch out the olive oil for one of the refined oil-free options of coconut milk, lite coconut milk or vegetable broth.  You should try it using one of these options...  it's a change that your waistline and overall wellness will appreciate!


% DV

Calories Per Serving: 268
  • Total Fat 14.4 g 22 %
  • Saturated Fat 1.9 g 9 %
  • Cholesterol 0 mg 0 %
  • Sodium 142.5 mg 6 %
  • Carbohydrates 31.8 g 11 %
  • Fiber 2.8 g 11 %
  • Sugar 5.3 g ---
  • Protein 3.9 g 8 %
  • Vitamin A 13 %
  • Vitamin C 20 %
  • Iron 6 %
  • Calcium 3 %

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