Vegan Sun-Dried Tomato Pesto Pasta (Gluten-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pasta dish with a vibrant sun-dried tomato and walnut pesto made from just 8 ingredients, ready in 15 minutes. The pesto is nutty, bright, and deeply flavorful without cheese. A satisfying plant-based weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 8 oz. gluten-free pasta of your choice (we used Barilla)
- 1 cup sun-dried tomatoes* (see notes)
- 1 cup fresh basil, packed
- 1/3 cup walnuts* (see notes)
- 2-3 cloves garlic
- 2 tablespoons nutritional yeast
- Juice of 1/2 of a small lemon (about 1 tablespoon)
- 1/3-1/2 cup olive oil
- Salt and fresh black pepper, to taste if needed (we omitted salt as the tomatoes were already salty)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 91mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2399mg
- Calcium
- 156mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.