Rotini With Sun-dried Tomato Pesto

Pasta is a lifesaver on busy weeknights, and when I want to make it just a little more special without any extra effort, I mix up a pesto sauce.

I like playing around with pesto, a lot. I make it with all kinds of herbs and leafies, including spinach, cilantro, and mint, and sometimes even with edamame, or soybeans.

My sun-dried tomato pesto is a fresh twist on a classic favorite. It’s a pretty straightforward recipe with minimum prep time, so I won’t ramble on for too long either. Enjoy, everyone!

Rotini With Sun-dried Tomato Pesto


1 lb whole-wheat rotini pasta, cooked according to package instructions until al dente.

2 ripe avocados, diced

1 cup artichoke hearts, steamed until tender

For pesto sauce:

1 cup sun-dried tomatoes with about 2 tbsp or more of the oil they were packed in. (If not using tomatoes packed in oil, you can just add about 3 tbsp extra virgin olive oil)

1 habanero pepper, deseeded (this is a screaming-hot pepper, so use less if you are not into too-spicy food)

3 cloves of garlic, chopped

1/4 cup pine nuts, lightly toasted

1 tbsp fresh rosemary leaves, minced

Juice of 1 lime

Salt to taste

Place all the ingredients in a food processor and give them a spin until they break down into a paste. Drizzle in some more oil if too dry.

Toss the cooked rotini with the pesto sauce and the vegetables. I had avocados and artichoke hearts on hand but roasted red peppers, zuccini squash or asparagus spears would all work great in this.


I also wanted to share news of the Yummyblog award that four fellow bloggers, Uma, Sunshinemom, Shubha and Pearlsofeast, have chosen to share with me. The fact that each of these lovely ladies is a wonderful cook really sweetens the pot.

The award is meant for blogs with some of the most delicious recipes and photos, and I am also required to pass it on to four bloggers.

That decision was easy. I am going to return the compliment:

Uma, Sunshinemom, Shubha and Pearlsofeast: congratulations, ladies, and I cannot think of anyone who deserves this award better than the four of you! And I do mean it, because I cannot wait each day to see what tasty creation each of you will come up with. And although we’ve so far only communicated in the nebulousness of the blogosphere, I feel like each one of you is a good, good friend!

The award also requires me to list my four most favorite desserts. Although I would describe my sweet tooth as only middling, I won’t deny that anything remotely delicious– salty, spicy or sweet– doesn’t usually last long around me. Before I went vegan, I loved gulab jamoons, but I haven’t found a way to veganize those yet. Until then, here goes:

Aamras (with almond milk, of course)


Kaju Katli

Apple Pie

Happy eating, everyone!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

14 thoughts on “Rotini With Sun-dried Tomato Pesto

  1. Permalink  ⋅ Reply

    Shubha Ravikoti

    May 2, 2008 at 6:51pm

    Hey vaishu… the pasta looks yummmy… and thanx for the award and the lovely lovely comments… iam floating right now…. let me come to ground now.. hehehe
    I love kaju katli tooo :) hope u have a nice india trip… wish u lotsa luck and love.

  2. Permalink  ⋅ Reply


    May 2, 2008 at 7:12pm

    First let me congratulate you on the well deserved award, dear! Your recipes are so yummy!

    wow, Vaishali! I didn’t really expect this. Thank you so much for thinking about me! I am so flattered. Thanks for your sweet, nice words too.

    The pasta or rotini looks really mouth-watering. Wonderful recipe.

  3. Permalink  ⋅ Reply


    May 2, 2008 at 7:23pm

    You like your avocados, don’t ya? :D

    Congrats on the award!

  4. Permalink  ⋅ Reply


    May 2, 2008 at 11:40pm

    Congrats on the award! That pasta looks fabulous!! :)

  5. Permalink  ⋅ Reply


    May 3, 2008 at 12:38am

    wow Vaishali, all fantastic ingredients churned to make a classic pesto.Actually I love sundried tomatoes and this is a divine recipe for me.

    Hey Vaishali , Thank yo so much for showering me with the award. It feels so nice to have friends all over.I know it is a very unique world,where we all unite to share a common passion.

  6. Permalink  ⋅ Reply


    May 3, 2008 at 3:18am

    hey vaishali, congrats on ur award. i liked ur recipe very much.. thanks for the nice words :)

  7. Permalink  ⋅ Reply


    May 3, 2008 at 5:26am

    Congratulations on the award, dear….It is well deserved….

  8. Permalink  ⋅ Reply


    May 6, 2008 at 7:21pm

    I love pasta and I love sun dried tomatoes. Awesome combination.

    Btw, what can I subsitute for egg in a souffle for that fluffiness? Is there anything vegan?

  9. Permalink  ⋅ Reply


    May 7, 2008 at 1:52am

    Hey Vaish! Thank you so much for the return gift! You know what, I had tried turning vegan…but I cannot give up tea and coffee.

  10. Permalink  ⋅ Reply

    Shruthi Reddy

    July 23, 2008 at 7:01pm

    Vaishali, Your recipes are very good.

    I wanted to share how I make the veganized version of Gulab Jamun’s. Hope you will enjoy the recipe.

    Gulab Jamun – Veganized

    Ingredient for Making the Jamuns
    1 Tbsp flour
    2 Tbsp Sweet potato (boiled and mashed)
    (If you want to avoid sweet potato you can replace it with 11/4 Tbsp of Flour)

    ½ tsp of almond paste (optional)
    1 cup soymilk powder

    1/4 tsp baking powder
    A pinch baking soda

    pinch of salt and cardamom powder each
    1 Tbsp “vegetable oil”
    1 Cup soy milk (you may need more later)

    For frying the balls – Sufficient amount of Vegetable oil

    Ingredient for Making syrup
    1 : 2 Sugar : Water (I take 2 cup sugar : 4 cups water)
    4 strands of saffron soaked in warm kewra (rose water)
    4 cardomom pods crushed

    Combine all ingredients to make balls in to a dough, let it rest for 30 minutes. make balls (size of a small lemon) and deep fry them in vegetable oil.

    Make syrup by combining all the ingredient for syrup and boil/simmer until it reaches desired consistency.

    Drop the fried balls in to the syrup and let is soak in the syrup for atleast 3 hours before serving.

  11. Permalink  ⋅ Reply


    August 6, 2008 at 3:33pm

    Shruti- That’s an amazing recipe. I cannot thank you enough. One question, though- I don’t think I’ve ever seen soy milk powder. Where do you get it?

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