Vegan pesto pasta with ingredients around the bowl.

Vegan Pesto Pasta

A pasta dish using only pantry ingredients! Delicious vegan pesto, flavorful sun-dried tomatoes, and marinated artichoke hearts pack this dish with a variety of flavors. Lentils will help keep you full for hours.

This is one of my favorite meal-prep recipes. I’m not sure where the inspiration came from, its one of those recipes I just know. It is a regular in our meal-prep rotation.

Vegan pesto pasta in a bowl next to sun-dried tomatoes and vegan pesto.

Let’s make vegan pesto pasta!

First things first, fill a pot with water and turn up the heat so the water will boil. If not using ready-to-eat lentils, boil an additional pot of water. Cook the pasta and lentils separately according to package directions. Once the pasta is finished cooking, strain it and rinse it with cold water.

Put it all together

To assemble, place pasta on a plate. Next add artichoke hearts. I used artichoke hearts that were marinated with spices. If you use sun-dried tomatoes stored in oil, strain them first before adding to the plate. Add sun-dried tomatoes. Next add pesto and top with lentils! If cooking for meal prep, when you are ready to eat just reheat for 1 minute and enjoy a delicious meal!

Dairy-free Pesto

Trader Joes and Whole Foods now have vegan pesto options, if you want to go the pre-made route grab one of those! If you would rather make your own vegan pesto check out this recipe!

A close up view of a bite of vegan pesto pasta.

Vegan Pesto Pasta

This recipe packs a flavorful punch and will keep you full and energized for hours. Pesto gets the party started and sun-dried tomatoes and artichoke hearts keep the fun going.
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian-Inspired, vegan
Keyword: Vegan Pesto Pasta
Servings: 10


  • 16 oz Pasta
  • 17.6 oz Lentils
  • 12 oz Pesto
  • 3 oz Sun-dried tomatoes
  • 12 oz marinated artichoke hearts quartered


  • Cook lentils according to package directions.
  • Prepare pasta according to package directions. Strain pasta once finished.
  • Prepare pesto or open pre-made container.
  • Add all ingredients to a bowl: pasta, artichoke hearts, sun-dried tomatoes, lentils and pesto.


*Store in fridge for 3-5 days, shake to combine ingredients before reheating and enjoying.


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