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Sundried Tomato Protein Pesto Pasta (Vegan, Gluten Free, Dairy Free)

Sun Dried Tomato Protein Pesto Pasta (Gluten Free, Dairy Free, Vegan)

  • Author: Liz Moody
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings


  • 3 medium cloves of garlic, peeled
  • 1/2 cup hulled hemp seeds (I buy this brand online)
  • 1 8.5 ounce jar of sun dried tomatoes, packed in olive oil (check to make sure it’s not canola oil, which is high in Omega 6s and really inflammatory)
  • 1/4 teaspoon fine grain sea salt + more for pasta water
  • 2 teaspoons herbs de Provence (I like this brand)
  • 2 servings uncooked pasta of choice (use gluten-free if desired)
  • Fresh basil, to garnish
  • High quality extra virgin olive oil (I like this brand), to garnish


  1. In a large pot, bring a generous amount of water to boil. Add a small palmful of fine grain sea salt and the pasta, and cook according to package instructions.
  2. Cook pasta until just al dente, then fill a liquid measuring cup or mug with about one cup of the pasta water and set aside. Drain the pasta; do not rinse. Return it to the pot.
  3. While the pasta is cooking, add the garlic, hemp seeds, tomatoes, 1/4 teaspoon sea salt, and herbs de Provence to a food processor. Process until smooth, with a bit of texture.
  4. Add the sundried tomato pesto to pasta in pan, then, a little bit at at time, add the reserved pasta water, stirring until you have a silky sauce.
  5. Serve topped with torn fresh basil and a drizzle of olive oil, if desired.

Keywords: sundried tomato pesto, pesto pasta, protein pasta, vegan pasta, vegetarian pasta, red pesto recipe, vegan pasta recipe, protein pasta recipe