Pasta with Sun-Dried Tomato Pesto and Asparagus

Serves 6

This colorful pasta dish is easy and festive. Make an extra batch of the vegan pesto to enjoy on grilled veggies, sandwiches or dolloped into soup.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: 410 calories (80 from fat), 9g total fat, 70mg sodium, 68g carbohydrates, (13 g dietary fiber, 5g sugar), 19g protein.
Serves 6
  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 1 pound short whole wheat pasta, such as rigatoni or penne
  • 1 bunch asparagus (about 1 pound), tough ends removed, cut into 2-inch pieces
  • 1 bunch green onions, trimmed and sliced
  • 1 clove garlic
  • 1/2 cup raw almonds
  • 1/2 cup nutritional yeast
  • 1/4 cup loosely packed fresh basil, thinly sliced, plus more for garnish
Serves 6

Soak sun-dried tomatoes in 1 cup hot water for 15 minutes to soften. Drain, reserving soaking liquid. 

Cook pasta according to the package instructions.

Preheat the broiler. Spread asparagus and green onions on a baking sheet. Place under the broiler, and cook until slightly charred, about 3 minutes. Shake the pan to turn veggies and char another 2 to 3 minutes on the other side. Remove from the oven.

To make the sun-dried tomato pesto, place garlic, almonds, rehydrated tomatoes, nutritional yeast and 1/2 cup of the tomato soaking liquid in a food processor. Pulse until mixture reaches a smooth consistency. If needed, add an extra 2 to 4 tablespoons of warm water or pasta cooking liquid to reach this consistency. Remove from the food processor and stir in basil.

Combine pasta with asparagus, green onions and pesto. Garnish with remaining basil and serve.

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