Vegan, quick, simple, family-approved, easy dish for busy weeknights – this Sun-Dried Tomato Pesto Pasta with spinach is delicious hot or cold. Isn't that what good food is all about?
This recipe is as easy as opening a jar of tomato sauce and pouring it over pasta, yet so much more special, and way more satisfying.
If you’re ready for a fresh take on "pasta and red sauce," this is the meal for you.
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The reason why my family love this pasta –
- Super flavorful
- Savory
- Fresh
- Simple
- Satisfying
- & perfect for warmer weather
And the best part is that this dish is just as good at room temperature as it is hot, so it can double as a pasta salad for a picnic or barbecue.
The main flavors of this pasta dish come from the freshly made sun-dried tomato pesto.
What is sun-dried tomato pesto?
Hearing "pesto," most people tend to think of basil pesto. Sun-Dried Tomato Pesto (known as "Pesto Rosso") is a Sicilian condiment that is made with sun-dried tomatoes, almonds, garlic, and herbs. It has a rich red hue and a deep, sweet, tangy flavor.
Made with just a handful of ingredients, Sun-Dried Tomato Pesto pasta recipe is versatile, comes together quickly, and adds the most amazing flavor to the dish.
Like all pestos, Sun-Dried Tomato Pesto recipes also vary by person to person and region to region.
The sauce typically calls for almonds instead of the pine nuts used in basil pesto.
Some people add basil, while others complement the dried tomatoes with other herbs, like rosemary or parsley.
A few people also add oil-cured black olives for an even deeper and nutty flavor.
HOW DO YOU USE SUN-DRIED TOMATO PESTO IN A RECIPE?
- Add it to your favorite pasta, just like what we did today.
- Use it in place of pizza sauce
- Spread it on garlic bread, bruschetta, sandwiches, or wraps.
- Add it to a cheeseboard
- Use it as a dip for vegetables, crackers or pita chips
Sun-dried tomatoes create a jammy, deep flavor base for this pesto in many dishes that’s intense in the best possible way.
Keep a batch on hand for a last-minute appetizer, or mix it up in no time for a quick, easy, and flavor-packed dinner.
No matter how you use it, you’re sure to LOVE how easy, versatile, and delicious this Sun-Dried Tomato Pesto is!
Best of all, it’s one of the easiest recipes to make. All you need is 5 minutes and a food processor and you’re good to go.
And while you’re at it? You might want to just make a double batch. It’ll go quickly.
Ingredients Required to make this dish –
Below pic is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.
How to make this pasta dish?
The process of making this dish is simple and straight-forward.
Dump pasta of your choice in an instant pot. Add water and salt. Set the timer.
While your pasta is in an instant pot just take all the pesto ingredients in food processer or blender and blend to a spreadable consistency.
Once pasta is done, add spinach and pesto and toss everything together. That’s it!
Garnish it with some parsley and your meal is ready!
To complete the meal, toss a quick salad and warm some good bread. Yummy…
Notes, pro-tips, and quick FAQs –
For pesto
- Use any type of herbs in place of basil. Some good options are mint, parsley, cilantro, rosemary, etc.
- Swap out the almonds for walnuts, pinenuts, pistachios, or any of your favorite nuts.
- If not making this dish Vegan, use 2 tablespoon grated parmesan cheese in pesto. You can also sprinkle some on top of the pasta dish.
- Switch up the flavor by adding olives, roasted red peppers, or avocado.
- Swap out the balsamic vinegar for lemon juice or white wine.
- I don’t prefer to add more oil in my pesto, but you can add if you want more nutty flavors.
- Use roasted almonds for extra flavors.
- Use pesto dishes according to your liking. I have used ¾ of the pesto in my 8 oz. fettuccini pasta. I would suggest adding in a small portion first, then taste and more if required.
For pasta
- You can use any pasta of your choice.
- If boiling pasta on the stovetop, cook it according to the package instructions. If using Instant pot for cooking pasta, half the time mentioned on the package. E.g, If it says to boil the pasta in boiling water for 8 minutes, reduce the time from 8 minutes to minutes in an instant pot.
- You can add any greens instead of spinach-like kale, arugula or chard.
- For the crunch, you may top this dish with roasted nuts.
- If cooking pasta on the stovetop, reserve some pasta water to add if you would like your pasta to be little saucy.
- Be careful while adding salt in pasta as well as in pesto.
DRY-PACKED VS. OIL PACKED SUN-DRIED TOMATOES
You'll usually find two types of sun-dried tomatoes at the market: dry-packed and oil-packed. Either can be used for this recipe.
If using Dry-packed tomatoes, add ⅓ cup extra virgin olive oil while making the pesto.
Be sure to read the labels. Sometimes the oil-packed sun-dried tomatoes have herbs and garlic added. They're delicious too.
But if you are using those types of flavored sundried tomatoes, skip garlic and herbs in this recipe.
I usually prefer to control the quantities of seasonings in most recipes myself, so I buy the plain version of oil-packed sun-dried tomatoes.
How do you store the tomato pesto?
Pesto can be stored in an airtight container in the refrigerator for up to one week OR in the freezer for 3-4 months.
Can you make pesto without a food processor?
Of course!
If you don’t have a food processor, you can also use a high-powered blender, like I did, to make pesto.
How many days we can store this pasta?
This pasta can be stored up to a week in the fridge. Just add about ½ cup of water and reheat the pasta in the microwave or on the stovetop.
I don’t prefer to freeze this pasta as we don’t like the texture of freezer pasta.
More pasta recipes –
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Sun Dried Tomato Pesto Pasta
Ingredients
- 1 cup Sun Dried Tomatoes Julienne Cut in Olive Oil 8 oz
- ⅓ cup almonds unsalted, dry roasted
- 2-3 cloves garlic
- 2 tablespoon fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- ½ tablespoon crushed red pepper flakes optional
- 2 tablespoon balsamic vinegar
- 1 tablespoon – nutritional yeast
- 8 oz. Pasta I am using fettuccini
- 2 cups – Spinach chopped
- 3 cups – Water
- ½ teaspoon – salt or to taste
- Chopped Parsley for garnishing
Method
- Take all the Pesto ingredients in a food processor or blender. Process/blend everything until spreadable consistency. I like to keep it chunky. if you prefer smoother side, add ½ cup water and then blend it.
- Take fettuccini pasta, salt, and water in an instant pot.
- Cover the instant pot, set the vent valve on the sealing position. Press the manual/pressure button and set the timer for 4 minutes. (see notes for cooking time variation)
- Once cooking time is done, let the pressure release naturally for 5 minutes and quickly release the remaining pressure.
- Open the lid. If you notice a little bit of water in the pot, keep it. Don’t drain pasta and don’t discard the water.
- Add ¾ of the prepared sauce and spinach. Toss everything well. Give a taste test and add the remaining pesto if required.
- Adjust the consistency by adding little bit of water (If required) according to your liking.
- Sun-dried Tomato Pesto Pasta is ready. Garnish it with parsley and enjoy!
Nutrition
Notes
- Use any type of herbs in place of basil. Some good options are mint, parsley, cilantro, rosemary, etc.
- Swap out the almonds for walnuts, pinenuts, pistachios, or any of your favorite nuts.
- If not making this dish Vegan, use 2 tablespoon grated parmesan cheese in pesto. You can also sprinkle some on top of the pasta dish.
- Switch up the flavor by adding olives, roasted red peppers, or avocado.
- Swap out the balsamic vinegar for lemon juice or white wine.
- I don’t prefer to add more oil in my pesto, but you can add if you want more nutty flavors.
- Use roasted almonds for extra flavors.
- Use pesto dishes according to your liking. I have used ¾ of the pesto in my 8 oz. fettuccini pasta. I would suggest adding in a small portion first, then taste and more if required.
- You can use any pasta of your choice.
- If boiling pasta on the stovetop, cook it according to the package instructions. If using Instant pot for cooking pasta, half the time mentioned on the package. E.g,
- If it says to boil the pasta in boiling water for 8 minutes, reduce the time from 8 minutes to minutes in an instant pot.
- You can add any greens instead of spinach-like kale, arugula or chard.
- For the crunch, you may top this dish with roasted nuts.
- If cooking pasta on the stovetop, reserve some pasta water to add if you would like your pasta to be little saucy.
- Be careful while adding salt in pasta as well as in pesto.
DRY-PACKED VS. OIL PACKED SUN-DRIED TOMATOES
You’ll usually find two types of sun-dried tomatoes at the market: dry-packed and oil-packed. Either can be used for this recipe. If using Dry-packed tomatoes, add ⅓ cup extra virgin olive oil while making the pesto. Be sure to read the labels. Sometimes the oil-packed sun-dried tomatoes have herbs and garlic added. They’re delicious too. But if you are using those types of flavored sundried tomatoes, skip garlic and herbs in this recipe. I usually prefer to control the quantities of seasonings in most recipes myself, so I buy the plain version of oil-packed sun-dried tomatoes.How do you store the tomato pesto?
Pesto can be stored in an airtight container in the refrigerator for up to one week OR in the freezer for 3-4 months.Can you make pesto without a food processor?
Of course! If you don’t have a food processor, you can also use a high-powered blender, like I did, to make pesto.How many days we can store this pasta?
This pasta can be stored up to a week in the fridge. Just add about ½ cup of water and reheat the pasta in the microwave or on the stovetop. I don’t prefer to freeze this pasta as we don’t like the texture of freezer pasta.Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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