Sun-Dried Tomato Pesto Pasta
Chocolate
Italian-Inspired
Ingredients:
- 12 oz pasta of choice
- 1 cup Sun-Dried Tomato Pesto
- 1/2 cup reserved pasta water, as needed
- 1 cup cherry tomatoes, halved (optional)
- 2 cups baby spinach (optional)
- 1/4 cup vegan parmesan, for serving
- 1 tbsp fresh basil, torn, for garnish
Features:
20 minutes or less
Nutrition:
.svg){kind=small}
.svg){kind=small}
Salt: Can be left out of the pasta water entirely — the pesto itself is already seasoned, so the dish will still have plenty of flavor.
Sugar: Not used in this recipe.
Oil: No additional oil is needed beyond what's in the pesto itself.
Flour: If avoiding wheat flour, use a gluten-free or legume-based pasta — the rest of the recipe is naturally gluten-free.
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve the pasta water.
- Toss with Pesto: Return the drained pasta to the pot. Add the sun-dried tomato pesto and toss to coat, adding a splash of the reserved pasta water at a time until the sauce clings nicely to the noodles.
- Add Extras: If using, stir in the cherry tomatoes and spinach until the spinach wilts slightly from the heat of the pasta.
- Serve: Serve topped with vegan parmesan and fresh basil.
Notes: Save at least ½ cup of pasta water before draining — the starchy water is what loosens the thick pesto into a silky sauce that coats every noodle.
Tips: Short pasta shapes like penne or fusilli hold the pesto especially well, but any shape works.
Storage: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce again.
Swaps: Swap spinach for kale or arugula. Add white beans or chickpeas for extra protein.
The Sun-Dried Tomato Pesto does all the heavy lifting here, bringing concentrated tomato flavor, richness, and savory depth in one step. Reserved pasta water is the key to turning the thick pesto into a sauce that actually coats the noodles instead of clumping. Cherry tomatoes and spinach add freshness and color, while vegan parmesan finishes the dish with a salty, cheesy note.
Sun-Dried Tomato Pesto Pasta
Ingredients:
- 12 oz pasta of choice
- 1 cup Sun-Dried Tomato Pesto
- 1/2 cup reserved pasta water, as needed
- 1 cup cherry tomatoes, halved (optional)
- 2 cups baby spinach (optional)
- 1/4 cup vegan parmesan, for serving
- 1 tbsp fresh basil, torn, for garnish
Equipments:
Features:
Why These Ingredients:
The Sun-Dried Tomato Pesto does all the heavy lifting here, bringing concentrated tomato flavor, richness, and savory depth in one step. Reserved pasta water is the key to turning the thick pesto into a sauce that actually coats the noodles instead of clumping. Cherry tomatoes and spinach add freshness and color, while vegan parmesan finishes the dish with a salty, cheesy note.
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve the pasta water.
- Toss with Pesto: Return the drained pasta to the pot. Add the sun-dried tomato pesto and toss to coat, adding a splash of the reserved pasta water at a time until the sauce clings nicely to the noodles.
- Add Extras: If using, stir in the cherry tomatoes and spinach until the spinach wilts slightly from the heat of the pasta.
- Serve: Serve topped with vegan parmesan and fresh basil.
