20 Minute Mushroom and Sun Dried Tomato Pesto Pasta {Nut-Free + Vegan Option}


I am pretty predictable at restaurants. If goat cheese, sun dried tomatoes, mushrooms and pesto are in combination on a menu item, that’s probably what I’m ordering. Pizza, pasta, paninis — don’t really care what form they come in, just give me the goods.

So I’m not sure why it took me so long to try my hand at my beloved flavour combo at home. But OH baby… better.late.than.never.


I wanted to create a pesto that was nut-free and vegan because it seems like 99% of recipes include pine nuts and/or parmesan. Which is all fine and dandy, but everyone knows that basil is the star player of pesto. So I was pretty convinced that I could nail a recipe that was a bit more accomodating to dietary restrictions. And I’m pretty convinced that I did. A happy dance may or may not have ensued upon tasting.


Of course, if you want to make this dish even quicker, feel free to use your favourite store-bought pesto!


As for the goat cheese, the dish is not lacking without it. So if you’re wanting to make it vegan or if goat cheese isn’t your thing, don’t hesitate to omit it. But it’s a nice touch if you’re on team goat-cheese-rocks.


20 Minute Mushroom Sun Dried Tomato Pesto Pasta {Nut-Free}

  • Servings: 2-3
  • Print

For the Pasta 

  • 1 1/2 cups pasta (I used whole wheat penne)
  • 2 – 3 tsp olive oil
  • 1 medium sized onion, chopped
  • 2 cups sliced mushrooms
  • 1 cup spinach, chopped and packed
  • big pinch salt
  • 1/4 tsp oregano
  • heaping 1/4 cup pesto (recipe below)
  • 1/4 cup sliced sun dried tomatoes
  • goat cheese (optional)

For the Nut-Free Vegan Pesto 

  • 1 garlic clove, large
  • 1 cup basil
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 1 Tbsp nutritional yeast
  • 1/4 cup hemp seeds
  • 3 – 4 Tbsp light tasting olive oil (or Canola)


1. Get salted water boiling in a medium pot. Cook to al dente according to directions and drain.
2. Meanwhile, make pesto: Drop garlic into a running food processor to mince. Add in the rest of the ingredients and blend until smooth, adding oil until desired consistency is reached.
3. Heat the oil in a large sauce pan (enough to coat it).
4. Add onions and mushrooms and cook, stirring occasionally, for about 10 minutes.
5. Add spinach and continue cooking until wilted.
6. Add salt and oregano and stir in.
7. Add drained pasta, pesto and sun dried tomatoes to pan and stir to combine everything.
8. Portion into bowls and top with crumbled goat cheese, if desired.


Hope you enjoy this dish as much as I do. P.s. The leftovers are fab (if there are any). 

Let me know if you try it and have a wonderful week, friends! 

12 thoughts on “20 Minute Mushroom and Sun Dried Tomato Pesto Pasta {Nut-Free + Vegan Option}

  1. Mmm that looks so good! I’m just like you in that I’ll order anything with goat cheese. Goat cheese, grilled veggies, and caramelized onions are my favourite combo. Great recipe :) Thank you for sharing – I think I’ll make this soon and enjoy leftovers for lunch!


  2. This is a really beautiful dish. I love love love penne pasta in any kind of pasta dish.
    This would be great for a week night dinner, which I can always use new ideas for, so I am bookmarking this!


  3. Omg… I’m having troubles dealing with how good that last picture looks haha. I’ve got a lot of these ingredients on hand, and I this might be my choice of meal next time I get to cook (most probably without my family because my dad hates pasta, I know, I can’t believe it either ;) ). Looks SO good, I’ll let you know if/when I make it :)


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