This Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas is a quick and easy dinner – ready in less than 30 minutes and filled with bright and fresh flavors.

This Vegan Sun-Dried Tomato Pesto with Spring Peas is a quick and easy dinner - ready in less than 30 minutes and filled with bright and fresh flavors | ThisSavoryVegan.com #thissavoryvegan #vegan #veganpasta

Guess what guys…I’m still on a pesto kick. I mean, do we really want it to end? I could find a way to put pesto on just about anything.

Today we are switching things up and we’re bringing back an old TSV recipe – Sun-Dried Tomato Pesto. This is a chunky pesto filled with fresh basil, garlic and of course, sun-dried tomatoes.

This Vegan Sun-Dried Tomato Pesto with Spring Peas is a quick and easy dinner - ready in less than 30 minutes and filled with bright and fresh flavors | ThisSavoryVegan.com #thissavoryvegan #vegan #veganpasta

Rather than add oil to this, we are just going to use sun-dried tomatoes that are packed in oil. Dump the whole thing in and you are good to go

To brighten this up even more, I also added fresh spring peas to the mix. You can use frozen, but if you can find fresh, do that.

This Vegan Sun-Dried Tomato Pesto with Spring Peas is a quick and easy dinner - ready in less than 30 minutes and filled with bright and fresh flavors | ThisSavoryVegan.com #thissavoryvegan #vegan #veganpasta

You could do lots of additions to this dish – stir in some spinach or arugula right before serving or add some vegan sausage or chicken. I’ve also been known to add a dollop of hummus to my leftovers to make it nice and creamy.

Skys the limit people!

Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas

This Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas is a quick and easy dinner – ready in less than 30 minutes and filled with bright and fresh flavors.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Recipe Notes

Ingredients

  • Sun-Dried Tomato Pesto*
  • 1lb bow tie pasta or pasta of choice
  • 1tbsp olive oil
  • 1shallot diced
  • red pepper flakesto taste
  • 1cup spring peas fresh or frozen
  • fresh basilfor topping

Instructions

  1. Prepare Sun-Dried Tomato Pesto according to the instructions.* Store in the fridge until ready to use.
  2. Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
  3. Heat olive oil over medium heat. Add shallot and sauté for 2 minutes, or until translucent. Add red pepper flakes and peas to the pan and sauté for an additional minute.**
  4. Pour cooked pasta and pesto into the pan and toss everything until coated evenly. Add pasta water as needed.
  5. Top pasta with fresh basil and additional red pepper flakes. 
  6. Serve and enjoy.***

Recipe Notes

**If using frozen peas, you may need to cook for an additional couple minutes.

***When reheating leftovers add a splash of water, olive oil or hummus to the pasta to loosen the sauce back up.

 

Credit: thissavoryvegan

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