GF Sundried Tomato Pesto Pasta

Sharing another family favourite meal which is super quick and easy to prepare. Perfect for busy families or mid week meals. Completely gluten free and vegan!

This recipe is once again sourced from my favourite recipe websites The Minimalist Baker

Prep time

10 mins

Cook time

10 mins

Total time

20 mins




  • 280g Gluten Free Pasta (I like to use San Remo Penne Pulse Pasta)

  • 1 cup sun-dried tomatoes

  • 1/4 cup extra virgin olive oil

  • 1 cup fresh basil + more for serving

  • 4 garlic cloves

  • 2 Tbsp Vegan Parmesan Cheese + more for serving


  1. Boil water, add salt, and then add pasta. Cook according to package instructions. I prefer to use Penne pasta for this recipe.

  2. Add sun-dried tomatoes, olive oil, basil, garlic, and 2 Tbsp vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto-like consistency.

  3. If it has trouble mixing, add a bit of hot pasta water (2-3 Tbsp) to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish.

  4. Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat and season with a bit more olive oil and vegan parmesan.

  5. Serve warm with additional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though best when fresh.

  6. This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches!