This sun-dried tomato pesto pasta recipe features homemade vegan pesto, juicy fresh tomatoes, and spinach for an easy, one-pot meal that comes together in 20 minutes. It's dairy-free with a gluten-free option, and so full of flavor!
There's nothing like a quick, 20-minute pasta recipe to make a weeknight dinner laid-back and delicious. This sun-dried tomato pesto pasta recipe uses my easy homemade sun-dried tomato pesto, and it's been one of my go-to vegan meals for years. It's refreshing when I make it with ripe, juicy tomatoes in summer, and comforting in winter, with umami-rich sun-dried tomatoes and leafy spinach.
Why You're Going to Love this Sun-dried Tomato Pesto Pasta Recipe
- It's creamy but not too rich, and full of sweet, savory, sun-roasted tomato flavor.
- Fresh spinach is a great way to add some sneaky greens to your meal.
- This pesto pasta recipe is naturally vegan and dairy-free. It's also easy to make gluten-free by using your favorite gluten-free pasta.
- A perfect base for add-ins like white beans if you're keeping it vegan, or you can add grilled chicken, shrimp, or salmon.
Who doesn't love pesto?! You can easily swap sun-dried tomato pesto with my everyday vegan basil pesto or this roasted tomato pasta sauce, if you'd like. If you love pesto as much as I do, try my zucchini noodles with avocado pesto and these quick pesto eggs for breakfast.
Ingredients You'll Need
With only 6 ingredients, the shopping list is short! See the recipe card below the post for exact measurements.
- Pasta – You can use any kind of pasta you like; I love brown rice farfalle. You can make this recipe gluten-free by using your favorite gluten-free pasta.
- Spinach – Adds extra greens and brightens the dish. You can also use kale, arugula, or another leafy green if you like.
- Cherry tomatoes – For pops of sweet, juicy flavor inspired by my cherry tomato pasta. Larger tomatoes will be watery, but you can still use them if you dice them.
- Sun-dried tomato pesto – Here's my recipe for ultra-savory sun-dried tomato pesto. It's vegan! You could also pick up a jar of your favorite plant-based pesto from the grocery store, if needed.
- Jarred sun-dried tomatoes – For added texture and umami. Make sure to use oil-packed, as they have a better texture.
- Lemon juice – To add some citrusy freshness. I recommend fresh lemon, not bottled lemon juice. You can even zest the lemon before you juice it to add another layer of flavor.
How to Make Sun-dried Tomato Pesto Pasta
This one-pot sun-dried tomato pesto pasta takes just 20 minutes to make and a few simple ingredients. Here's what you'll do:
- Cook the pasta. Boil the pasta according to the package directions. About 30 seconds before it reaches al dente, add the spinach to the pot and allow it to wilt. Before draining, reserve a half-cup of pasta water and set it aside. Drain the pasta with the spinach and transfer it back to the pot.
- Combine. Stir in the cherry tomatoes, sun-dried tomatoes, and pesto. If needed, add a small splash of the starchy pasta water until the sauce comes together. Squeeze in fresh lemon juice (mind the seeds!) and season the pasta with salt and pepper to taste. Chili flakes are a nice addition if you'd like some spice.
- Serve. Garnish your sun-dried tomato pesto pasta with fresh basil ribbons and grated Parmesan cheese. To keep it vegan, use vegan Parmesan or a sprinkle of nutritional yeast. Enjoy!
Pasta Water Is the Secret to a Silky Sauce
My top tips when preparing pasta recipes are: Always salt the water you use to boil the noodles, and always set aside a cup of pasta water before you drain it. Pasta water contains starches that help emulsify the sauce, adding richness and creaminess without extras, like cheese or heavy cream. It's a popular Italian cooking technique that you'll see in recipes like carbonara, my spaghetti alla nerano, and vegan cacio e pepe. Even if I don't use it, I reserve pasta water just in case I need it. It's the secret to a light, luscious sauce!
Serving Sun-dried Tomato Pesto Pasta
This easy sun-dried pesto pasta goes wonderfully with my vegan pumpkin cornbread in the colder months. If you want to make it into a fuller meal, here are some tasty additions:
- Plant-based protein: Crumble in tempeh bacon, or serve with baked tofu or balsamic grilled tofu.
- Salad on the side: Serve with this massaged kale salad or a shaved Brussels sprouts salad.
- Salmon: Top with air fryer salmon bites or these crispy salmon patties.
- Chicken: Stir in chopped chicken breast or shredded chicken.
Meal Prep & Storage
This sun-dried tomato pesto pasta is a great make-ahead recipe. You can even eat it cold, like a pasta salad, or reheated.
- Refrigerate. Store the tomato pesto pasta in airtight containers in the fridge for up to 4 days. I don't usually recommend freezing pasta recipes, since the texture becomes a bit grainy.
- To reheat, warm servings in the microwave when you're ready to dig in.
More Easy Pasta Recipes to Try
Sun-Dried Tomato Pesto Pasta
Ingredients
- 1 pound pasta (any variety, but I used farfalle)
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup sun-dried tomato pesto
- 1/4 cup sun-dried tomatoes, chopped
- Pasta water as needed
- 1 teaspoon lemon juice
- Fresh basil to garnish
- Grated parmesan/nutritional yeast to garnish
- Red pepper flakes to garnish
Instructions
- Cook the pasta according to the package instructions.
- With 30 seconds left in the cooking process, add the spinach and allow it to wilt.
- Drain the pasta (and spinach) and transfer it back into the pot.
- Add the cherry tomatoes, pesto, and sun-dried tomatoes. Stir to combine and add a splash of pasta water as needed. Stir in lemon juice, taste, and add salt or pepper as desired.
- Divide evenly between four bowls. Garnish with fresh basil, grated Parmesan, and pepper flakes if desired!
Nutrition
This dish was easy to make and was very delicious. My husband thought it was great!
Made this tonight….So good. Hubby loved it
Will definitely make again