This Vegan Tagliatelle with Pesto, Sun-Dried Tomatoes, and Olives is inspired by the vibrant, sun-soaked flavours of the Mediterranean—bringing a taste of Italy right to your kitchen. It’s one of those vegan recipes that I love to share because it’s easy to make, yet feels so special, perfect for a relaxed weekend meal or a quick vegan dinner that doesn’t compromise on flavour. Fresh basil pesto, briny olives, and chewy sun-dried tomatoes combine to create a vegan Italian dish that’s hearty and satisfying, but still light enough to keep you feeling energised. Whether you’re making it for family or friends, or just treating yourself, this tagliatelle is a true celebration of lacto vegetarian recipes, enjoying wholesome, plant-based ingredients in a simple yet delicious way. It’s my go-to when I want something comforting and vibrant that everyone around the table can enjoy.
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients:
400g tagliatelle (ensure egg-free)
2 tbsp olive oil
1 clove garlic, minced
100g fresh basil leaves
50g rocket (arugula) leaves, plus extra for garnish
30g pine nuts
3 tbsp nutritional yeast
100ml extra virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
100g sun-dried tomatoes, drained and roughly chopped
80g pitted black olives
Method:
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions, or until al dente. Once cooked, drain and reserve a cup of the pasta cooking water. Set the tagliatelle aside.
While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, rocket, pine nuts, nutritional yeast, lemon juice, and minced garlic. Blend until well combined, slowly pouring in the extra virgin olive oil while processing until a smooth pesto forms. Season with salt and black pepper to taste.
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the drained sun-dried tomatoes and sauté for 2-3 minutes, allowing their flavours to deepen. Add the pitted black olives and stir well to combine, letting them warm through for another minute.
Reduce the heat to low and add the cooked tagliatelle to the pan. Toss gently to coat the pasta with the sun-dried tomatoes and olives. Add the prepared pesto to the pasta, using a little of the reserved pasta cooking water if needed to help loosen the sauce and ensure every strand is evenly coated.
Once everything is well combined and heated through, remove from the heat. Serve the tagliatelle in bowls, garnishing with a handful of fresh rocket leaves for an added peppery bite.
Additional Tips:
For added crunch, toast the pine nuts in a dry skillet before blending into the pesto.
For extra zest, sprinkle a bit more lemon juice over the pasta just before serving.
If you prefer a creamier sauce, add a few tablespoons of unsweetened oat cream while tossing the pasta.
Allergy information / alternatives:
Nut-free: Replace pine nuts with sunflower seeds for a nut-free pesto alternative.
Gluten-free: Use gluten-free tagliatelle to adapt this recipe to a gluten-free diet.
Soy-free: This recipe is naturally soy-free.
Pine nuts can be substituted with cashews for a different twist on the pesto.
Nutritional Information (per serving):
Calories: 520 kcal
Protein: 12g
Fat: 32g
Carbohydrates: 45g
Sugar: 8g
Salt: 1.7g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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