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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!

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

More of a visual person? Check out the video:

Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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.
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Ingredients

Instructions
 

  • Prepare Sun-Dried Tomato Pesto according to the instructions.* Store in the fridge until ready to use.
  • 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.
  • 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.**
  • Pour cooked pasta and pesto into the pan and toss everything until coated evenly. Add pasta water as needed.
  • Top pasta with fresh basil and additional red pepper flakes. 
  • Serve and enjoy.***

Notes

*Get the recipe here. This can be made 2 days ahead of time.
**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.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

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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