Sun Dried Tomato Fusilli Recipe

Sun Dried Tomato Fusilli Recipe
Heather Nicholds, C.H.N.

Pasta and salads such as this sun dried tomato pesto recipe are two meals I don’t often post about because they are the stereotypical vegan meals. There is a whole world of delicious and healthy vegan meals outside of pasta and salads, but sometimes these just hit the spot!

Every so often pasta just really hits the spot, especially when the tomatoes are fresh. You might even be tempted to eat this with a salad.

Sun Dried Tomato Fusilli Recipe

Prep time:
Cook Time:
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Makes enough for 2-3 large servings

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  • 1/2 package (223g) Kamut l, or any other whole grain pasta
  • ¼ cup pecans
  • 15 sun-dried tomatoes, whole
  • ¼ cup olive oil
  • ¼ cup water
  • black pepper
  • 5 sun-dried tomatoes, chopped
  • 1 cup lettuce leaves, shredded
  • 1 cup cherry tomatoes, halved



  1. Bring a large pot of lightly salted water to a boil, then add the pasta and cook until done.
  2. Toast the pecans lightly (5 min at 350F).
  3. Put half of the nuts in a food processor or blender, along with the whole sun-dried tomatoes, the oil, water, and pepper to taste. Puree until smooth.
  4. Toss the cooked pasta with the rest of the pecans, the chopped dun-dried tomatoes, the cherry tomatoes, and the lettuce. Dress with the pesto.


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