Vegan Farfalle with Sun-Dried Tomato Pesto & Zucchini

So simple! So good!  

  • 1 tablespoon oil from sun-dried tomatoes   
  • 10 ounces farfalle pasta 
  • 2 small zucchini, sliced 
  • Salt, to taste
  •  Freshly ground pepper
  •  Sun-Dried Tomato Pesto (see below)
  •  ½ cup sliced almonds, roasted, chopped 

In a 6 quart pot, bring lightly salted water to a boil. Add pasta and cook according to package instructions, al dente. Begin making pesto as the pesto water is coming to a boil. Just before pasta is drained, remove 1 cup of pasta water. You will add ½ cup to the Sun-Dried Tomato Pesto below.

Sun-Dried Tomato Pesto  

  • ½ cup almonds, roasted
  • ½ cup oil-packed sun-dried tomatoes, drained, save oil
  • ¼ cup combined fresh parsley
  • ¼ cup basil leaves
  • 1 clove garlic, peeled, halved
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ -½ cup water

While pesto is cooking, heat small skillet to medium high and add 1 tablespoon of oil from the sun-dried tomatoes. Sauté the zucchini in the skillet with the oil for three minutes or until the zucchini is just tender crisp. Set aside. Combine pasta and pesto in a large bowl. If the sauce seems too thick, add a little pasta water to thin. Toss in zucchini. Add salt and add freshly ground pepper as desired. Add chopped almonds to top of bowl. Serve. Retain oil from sun-dried tomatoes in a separate bowl for use in pasta dish. Combine almonds, tomatoes, basil, parsley, garlic, and red pepper flakes in a food processor or blender. Pulse until finely chopped. Add olive oil and water and blend, but not completely smooth. Salt and pepper to taste. Put pesto in a large pasta bowl.


A couple of tablespoons of miso can be added to pesto for a salty, cheesy flavor.


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.