Comment on Sun-Dried Tomato Pesto Pasta with Roasted Vegetables by M Dykstra
My pesto is a riff on traditional basil pesto, with sun-dried tomatoes in addition to fresh basil. Sun-dried tomatoes are super rich in umami flavor, so they easily fill the place of Parmesan, although you can certainly add some cheese if you’d like.
I like my pasta with tons of vegetables, so I roasted up a big pan of balsamic summer veggies to go on top. I think it would be fantastic with roasted broccoli and winter squash, too. Feel free to play around with pasta shapes, too. Curly shapes really grab hold of pesto, but penne would work, too. To really lighten it up, cook up some fettuccine or linguine and supplement with squash noodles like I did last summer. Yum.
You can go in a lot of different directions with this pesto. Spread it on a sandwich or toast, serve it as a vegetable dip, or thin it out with extra olive oil (or even some water) and use it as a sauce for any number of things. Let me know how you like it!
Homemade sun-dried tomato pesto with pasta and roasted vegetables is an easy weeknight dinner! Easily made gluten free and/or vegan (see notes). Recipe yields 4 to 6 main servings.
Sun-Dried Tomato Pesto
Pasta and roasted vegetables
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt
- Freshly ground black pepper
Recipes referenced during the making of this recipe: Giada’s penne with sun-dried tomato pesto, Minimalist Baker’s sun-dried tomato pesto pasta and my spicy roasted ratatouille spaghetti.
My jar amounted to about 1 cup sun-dried tomatoes and ¼ cup olive oil.
Don’t add Parmesan. Feel free to mix in some nutritional yeast for some cheese-like flavor, but the sun-dried tomatoes and toasted almonds are pretty rich in umami as it is.
Use gluten-free pasta.
Skip the almonds altogether.
I’d serve this with a fresh green salad, like this apple salad or this arugula salad. I really enjoyed it with leftover Greek broccoli salad!
This recipe keeps well in the refrigerator, covered, for several days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post was created in partnership with DeLallo Foods and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Filed Under: dairy free, easy weeknight dinners, egg free, fall, gluten free, Italian, main dishes, pack for lunch, pasta, recipes, soy free, summer, vegan
Ingredients: almonds, basil, pesto, sun-dried tomatoes
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I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!
