Go Back
+ servings

Vegan sun dried tomato pesto pasta

Crazy Vegan Kitchen
Spaghetti tossed in Avocado Sun-Dried Tomato Pesto. Creamy, simple, yum.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 294 kcal


  • 8 oz Spaghetti uncooked
  • 1/4 cup Cashews
  • 1/2 large avocado
  • 1/2 cup basil loosely packed
  • 1/2 cup sun dried tomatoes oil packed, but drained
  • 1 teaspoon Garlic minced
  • 1 teaspoon Red Pepper Flakes
  • 2 tablespoons olive oil
  • 1 tablespoon Water
  • 1 teaspoon Maple Syrup


  • Cook Spaghetti according to directions on package.
  • Whilst the Spaghetti is cooking, prepare pesto.
  • Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
  • Once blended, transfer to large mixing bowl.
  • Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto. Serve warm.


Serving: 1servingCalories: 294kcalCarbohydrates: 53gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 47mgPotassium: 672mgFiber: 4gSugar: 7gVitamin A: 427IUVitamin C: 6mgCalcium: 38mgIron: 3mg
Keyword sun dried tomato pesto pasta, vegan sun dried tomato pesto
Tried this recipe?Let us know how it was!