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Vegan Mediterranean Brown Rice Penne with Sundried Tomato Pesto

Brown Rice Penne


  • 8 oz (225g) brown rice elbows
  • 1 cup raw cashews, soaked in hot water for 1 hour
  • 2 cups baby spinach leaves
  • Cup Broccoli florets
  • Cup Artichokes cut in quarters
  • 1 Red Bell pepper quartered
  • 1 Cup of Baby Bella Mushrooms
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • Fresh basil leaves for garnish (optional)


Roast the Vegetables:

  1. Prepare the Sun-Dried Tomato Pesto:
    1. In a food processor, combine the chopped sun-dried tomatoes, olives, artichoke hearts, basil, parsley, capers, minced garlic, toasted pine nuts (or almonds), nutritional yeast (if using), and extra-virgin olive oil.
    2. Pulse until the ingredients are well combined and the mixture forms a chunky pesto consistency. Season with salt, black pepper, and red pepper flakes (if using), adjusting to your taste preferences.

    Cook the Pasta:

    1. Bring a large pot of salted water to a boil.
    2. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.

    Combine the Ingredients:

    1. In a large mixing bowl, toss the cooked penne pasta with the sun-dried tomato pesto until the pasta is evenly coated with the flavorful sauce.
    2. Gently fold in the chopped fresh basil and parsley, reserving some for garnish.


    1. Divide the vegan Mediterranean pasta among serving plates.
    2. Garnish with the reserved fresh herbs and a sprinkle of vegan Parmesan cheese, if desired.
    3. Enjoy your vibrant and enticing Vegan Mediterranean Pasta with Sun-Dried Tomato Pesto. Immerse yourself in the flavors of the Mediterranean as you savor every bite of this wholesome and delicious dish.

    Note: Feel free to customize this recipe by adding other Mediterranean-inspired ingredients, such as roasted red bell peppers, artichoke hearts, or chickpeas. Adjust the seasonings and quantities according to your taste preferences.