Mmm pesto pasta. So easy. So many varieties. So delicious. So vegan. This sundried tomato and mushroom pesto pasta ticks all the boxes. Requiring only six ingredients, including my easy vegan parmesan, makes this pasta super simple to throw together and takes less than 15 minutes.
I include mushrooms in this recipe for added texture and nutrients but I know a lot of people don’t like mushrooms and this recipe is just as tasty without. However, blended up in this pesto, you don’t even notice the mushrooms so I would encourage you to give it a try.
Mushrooms are a source of Vitamin D, which is relatively rare to find in vegetables, so it is a great addition to any vegan’s (or anyone else’s) diet. Vitamin D aids in the absorption of calcium and phosphorous. Both are also found in mushrooms, so the three together make for a powerful combination.
I hope you enjoy this recipe and please do tag me if you post a pic anywhere. I would love to see it! Thanks 🙂
Quick and easy to make. Pasta is always delicious!
- 350 g (6 cups) pasta
- 250 mL (1 cup) sundried tomatoes in oil
- 100 g (1 1/2 cup) mushrooms
- 1 handful fresh basil
- 4 cloves garlic
- 3 Tbsp vegan parmesan
Being cooking the pasta in salted boiling water, according to packet instructions.
Throw the rest of the ingredients in a food processor and blend until blended but still textured.
Drain pasta, return to pan and stir in the pesto mix.
- Can leave out the mushrooms if preferred.
- Try this simple recipe for vegan parmesan cheese.