I’m sharing my favorite version of Sun Dried Tomato Pesto Pasta, a bright and flavorful one-pot vegan dish loaded with sun-dried tomato pesto, spinach, and cherry tomatoes. It’s rich, creamy, and a go-to for effortless meals.
Why I’ll Love This Recipe
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It’s irresistibly creamy and bursting with umami from the sun-dried tomato pesto.
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It sneaks in wholesome greens like spinach—so satisfying and nourishing.
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It’s plant-based, naturally dairy-free, and easily gluten-free if I use my favorite GF pasta.
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Super customizable—grilled chicken, white beans, or nutritional yeast all make great additions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb pasta (any variety; I love brown-rice farfalle)
2 cups spinach
1 cup cherry tomatoes, halved
¼ cup sun-dried tomato pesto
¼ cup sun-dried tomatoes, chopped (oil-packed for best texture)
Pasta water, as needed
1 teaspoon lemon juice
Fresh basil, for garnish
Grated parmesan or nutritional yeast (to keep it vegan), for garnish
Red pepper flakes, for garnish
Directions
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I cook the pasta according to package instructions.
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With 30 seconds left, I toss in the spinach so it wilts in the last moments of cooking.
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I drain the pasta (and spinach) and return it to the pot.
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I stir in cherry tomatoes, pesto, and sun-dried tomatoes, adding a splash of pasta water as needed to bring it all together. I finish with lemon juice, taste, and season with salt and pepper.
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I divide it into bowls and garnish with fresh basil, grated parmesan or nutritional yeast, and red pepper flakes.
Servings And Timing
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Servings: Serves 4
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Prep time: 5 minutes
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Cook time: 15 minutes
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Total time: 20 minutes
Variations
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I can make it gluten-free by using my favorite GF pasta—just as easy and delicious.
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To add protein, I might mix in grilled chicken, white beans, or top with nutritional yeast for a cheesy vegan boost.
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I might use kale or another leafy green instead of spinach for a different flavor or texture.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 4 days. When I’m ready to enjoy it again, I reheat in the microwave with a splash of pasta water to revive the sauciness.
FAQs
1. How Do I Make This Recipe Gluten-Free?
I simply swap in gluten-free pasta instead of regular—still vegan, still delightful—and the flavor stays just as vibrant.
2. Can I Prep This Recipe Ahead Of Time?
Absolutely. I can cook the pasta and keep it in the fridge, and then reheat it later with a dash of pasta water. The pesto pasta stays vibrant and tasty even days later.
3. What Type Of Sun-Dried Tomatoes Should I Use?
I go for oil-packed sun-dried tomatoes—they’re softer and deliver richer texture and flavor.
4. What Can I Serve With This Pasta?
I enjoy it as is, or with a side salad—something crisp and fresh works beautifully. Grilled tofu or salmon cakes also pair nicely.
5. How Can I Keep It Vegan But Still Add Cheesy Flavor?
I sprinkle on nutritional yeast instead of parmesan—it gives that cheesy umami kick while keeping the dish fully plant-based.
Conclusion
I find this Sun Dried Tomato Pesto Pasta to be my weekday hero—wholesome, fast, and deeply flavorful with a creamy pesto kick. I love how I can tweak it with proteins or extra veggies, and how well it holds up as leftovers. It’s become a staple when I want comfort and nourishment without the fuss.
