- Pasta sauce
- Red pesto
The combination of sun-dried tomatoes, basil, garlic and mushrooms makes this vegetarian pasta dish a favourite in our family.
71 people made this
- 4 tablespoons dried basil
- 1 tablespoon pine nuts, crushed
- 1 tablespoon olive oil
- 85g sun-dried tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 225g fresh mushrooms, sliced
- 1/2 teaspoon salt
- 1 teaspoon cayenne pepper
- 450g pasta
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large frying pan over a medium heat, saute garlic in olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne pepper and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to the boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Reviews & ratingsAverage global rating:(68)
Reviews in English (50)
My husband really enjoyed this and so did I! I made a few changes. I used 1/2 cup bottled pesto, about 5 ounces sun-dried tomatoes in olive oil & spices, used red pepper flakes instead of cayenne, and used thin spaghetti in place of bow tie pasta. I also grilled up two thinly sliced chicken breasts, cooked in a bit of the rich oil from the sun dried tomatoes jar. We had the chicken cut up on top of the pasta, with pine nuts and parmesan cheese sprinkled on top. Gourmet meal and something I would definitely make again!-16 Jan 2010
I changed the ingredients a little bit (and did a little rearranging). For the pesto, in the food processor I mixed the following: 2 cups fresh basil, 1 heaping tablespoon of minced garlic, 1/2 cup grated Parmesan, 1/3 cup olive oil, & 1/4 cup pine nuts. (I did not sauté more garlic). Instead of dried tomatoes, I used sundried tomatoes packed in oil and then left out the extra 1/8 cup oil. I also threw in about 1/4 cup of fat free half & half to simmer with the pesto/mushroom mix. Right before I tossed the mix with my fettuccine noodles, I added a huge bunch of fresh spinach and let it wilt before mixing it all together. All in all, it is a great recipe. I really think it would have been too dry with the original pesto ingredients but the flavor is amazing. I was shocked by the cayenne at first for some reason, but after a couple of bites it grew on me as something deliciously different.-17 Apr 2008
Easy Recipe, looks great, and tastes great hot or cold. Fresh Basil makes it MUCH better as does a 1/4 cup of parmesan mixed in and 1/4 cup of pine nuts for a more gourmet flavor. No need to mince the nuts at all, try enjoying their buttery bite. And please don't "rinse" your oil-packed sun-dried tomatoes as another reviewer suggested, simply drain whatever amount of tomatoes you want to use, and adjust the amount of extra olive oil to your taste.-18 Aug 2003
Homemade Sun-Dried Tomato Pesto Recipe
Published: Dec 5, 2020 · Updated: Dec 7, 2020 · This post may contain affiliate links.
This Homemade Sun-Dried Tomato Pesto is packed with flavor and perfectly complements any dish. It&rsquos completely vegan, too!
This recipe is so simple you&rsquoll never need to buy pre-made pesto again. All you do is throw the ingredients in a food processor and voila! You have some tasty homemade pesto!
It goes great with pasta, in salads, and on breads and pizza&mdashlike this tasty Dill Soda Bread or Vegan Pizza. A little bit of this will go a long way!
This sun-dried tomato pesto recipe is.
And for more delicious recipes, don't forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!
We made this last night following the recipe exactly and it was truly awesome! Everyone loved and my husband claimed it a keeper!
This has such great flavor! I've made it following the recipe, and also substituting the oil from the tomatoes for the olive oil. My favorite way, though, is to roast 1 pound of roma tomatoes, then puree them and add to this recipe. Then it's more like a "sauce" than pesto -- in other words, it's not as thick. Still very flavorful and makes about 5 cups.
Great recipe, BUT. For a lighter pesto, use packaged dried tomatoes soaked in hot water for several hours. Drain, reserving liquid then proceed as directed. After adding oil, use reserved liquid as required to get to desired consistency. And, I prefer pesto made in a blender rather than a food processor - you can get a finer texture. A teaspoon or two of wine vinegar is a nice addition. Finally, if the final result seems bitter, add a scant teaspoon of sugar.
Used less olive oil than called for and thinned it less. Very good!
I made this with oven-dried tomatoes from the recipe "slow-roasted tomatoes" which is also on here. Delicious!
Simple and excellent recipe! I add more garlic(elephant) and I use mix of parmasean and romano. I make this all the time with my extra basil and it's nice because It keeps for 2 weeks.
I think I missed something here. wasn't impressed. Added grilled shrimp but thought it was lacky something.
This was an amazing summer meal! We loved it with thinly sliced grilled chicken on top. My basil is going crazy right now so I added twice as much as was called for, also omitted the nuts because I didn't have them onhand. Didn't miss them. Can't wait to make it again!
I have made this recipe numerous times and I never tire of it. The flavors are superb.
This makes a great spread on crostini. Definitely can decrease the oil - - add just enough to make a smooth spread. Fresh basil is a must.
I make this all the time and have adapted it to a sun-dried tomato pesto spread. I use less than 1/4 of olive oil and no water. It can be served at room temperature or chilled. It is great spread on crackers or a slice of toasted good quality bread.
We used smoked sun-dried tomatoes and some salt to the pesto mix. We also roasted the garlic to make it a more mellow flavor. We agreed with the other cooks' comments to reduce the amount of olive oil -we used between 1/4 to 1/2 cup. We recommend adding scallops. The scallops with the flavor of smoked sun-dried tomatoes was great. Excellent!
I thought that it was somewhat bland. Maybe I hadn't used enough salt or the wrong type of sun-dried tomatoes but I wasn't very impressed.
The second time I made this I reduced the oil to 1/2 cup. I would reduce it even more next time. It's a delicious and very easy recipe, and the pesto seems to stay indefinitely in the refrigerator.
I LOVE THIS RECIPE! I've made it twice - once with shrimp and scallops and once with sauteed mushrooms and chopped procciuto ham. Both times I got RAVE reviews!! Thanks!
Good, but too much fat. You can make it with a lot less oil, and use some pasta water to thin it so that it mixes with the pasta.
This is delicious! Since we discovered this recipe, it is frequently made at our house. We buy Roma tomatoes, slice them in half, and bake on a cookie sheet 8-10 hours @ 200' , then store in olive oil in refrigerator until ready to use (up to one month).
This was easy and delicious. I served the pesto with mini pita breads, cut into quarters. It was a big hit at my dinner party. Also wonderful on the pasta. I added shrimp to it one night and that was wonderful too.
Yum! I have been looking for this recipe. my favorite deli makes a sandwich of this style pesto, turkey, harvarti, lettuce and tomato on french bread. now I can make it at home. I could eat this stuff by the tablespoon!
I made this sauce for Valentine's Day and put it on heart shaped pasta. I really liked this recipe, as it was fast to put together. I put the water on to boil, then put together the sauce before the water boiled. However, I used almonds instead of pine nuts, and didn't really care for it. Also, I didn't have enough garlic, and more would have been better. But I will still make this again.
I loved it and so did my husband. I used the leftover pesto as spread on bread and it was delicious. Had to give the recipe to my stepmother.
Excellent and easy! I didn't use quite a much oil
This is also FABULOUS (and colorful) as a layered appetizer: one layer of this pesto, one layer of green basil pesto, and one layer of softened cream cheese. Serve with bread or crackers.
This is one of the best pesto recipes I've used. It also makes a great appetizer as part of a bruschetta -- rub toasted french/italian bread slices with some garlic add some goat cheese top with sun dried tomatoe pesto. It is the first appetizer to go at a party!
This was a great and easy dish. Next time I will serve it with grilled chicken. I topped the pasta with extra Romano cheese for more flavor.I also didn't use quite as much olive oil as the recipe says.
- 8 Sundried Tomatoes
- 150ml Milk
- 1/2 Tsp Salt
- 1 Tsp Lemon Juice
- 4-5 basil leaves
- 1 Tsp Tomato Puree
- Place all the ingredients into your blender and blitz until smooth
- To serve as a pasta sauce, cook and drain your pasta as per packet instructions - but when you drain the water away save a little bit in the pan (about 1 tbsp worth). Stir through the blended sundried tomato sauce and serve!
Reviews ( 36 )
I tweaked the reecipe by using vegan parmesan, smoked paprika, chargrilled capsicum, mixed herbs, tomato paste with the other ingredients. I sprinkled homemade vegan feta through the sauce before serving. It was amazing!
I made this for an anniversary dinner and it was so easy and came out perfect! She loved it!
Delicious! Made the pasta from scratch and it was amazing. Followed the sauce recipe exactly as written, except I used fresh garlic instead of bottled and light feta. Excellent!
This was fast and delicious! I forgot to use the feta and it was so good I didn't realize it until cleanup after dinner. Lol i used trader joes garlic basil fettuccini. Adding it to my rotation!
This recipe was easy and delicious. So flavorful. It is going to be a staple in my home.
Quick, easy, and tasty! The pesto is super flavorful, so I found this dish super satisfying and filling. Came together insanely fast. Perfect dinner for weeknights, as I usually have all these ingredients on hand. Can't wait to make again!
I made this for dinner last night. I made it pretty much as described, but increased the portions of each ingredient and used a 12 oz box of dried fettucini. I also added some of the oil from the sun dried tomatoes. I love how one cup of the hot cooking water effectively extends this flavorful mixture without adding a ton of fat. A while back, I made this with walnuts, and almost used pine nuts this time, but I opted for the almonds, which I have to say are the correct nuts for this dish. Everyone in the family ate and enjoyed this, and I am looking forward to left overs for lunch!
Since we're using high-quality jarred pesto, this recipe is even quicker to prepare!
Start by cooking the pasta over the stove as you normally would. The pasta is optional, but I love adding a little bit of regular (or in this case, gluten free) pasta noodles to zucchini noodle dishes for some oomph. Next, spiralize the zucchini and set it aside.
Add the pancetta and mushrooms to a skillet and cook over medium heat for about 5 minutes, or until the pancetta is cooked. At this point you should add the zucchini noodles to the skillet and toss them for 2-3 minutes. The key is to warm them up a bit but you don't want to cook them for too long or else they'll get soggy. If you decided to make pasta, add the cooked pasta noodles to the skillet them remove the skillet from the heat.
Add the sun-dried tomato pesto and use kitchen tongs to toss everything together. . and that's it! It's an easy and healthy weeknight recipe that even carb lovers will adore.
- this is a vegetarian recipe
- blitz the ingredients for less than 10 seconds
- keep the texture chunky not smooth
- you make make the pesto ahead of time
- the pesto will last for 1 week in the fridge
- the recipe makes about 1 cup of pesto
- This is a quick and easy recipe
- Store in the fridge in a sealed jar
- This is a FREEZER FRIENDLY recipe
- This is an EASY recipe
Each variety of Ready Pasta will have specific heating instructions that are simple to read and right on the back of the package. There are two options to choose from, either microwave for 60 seconds or warmed up in a skillet for 2 to 4 minutes. Once you are ready to heat the pasta, simply knead the pouch prior to opening. For best results follow the package instructions that are listed on the back.
Ready Pasta is already fully cooked and ready to be warmed up in a microwaveable safety pouch. Barilla has made is possible to avoid any food preservatives as well as ensuring the quality of their pasta. Since the Ready Pasta is already fully cooked you do not have to reheat it before eating but it is highly recommend for the best taste.
Sun-dried tomato and pesto pasta recipe - Recipes
Sun Dried Tomato Pesto Pasta! This 7 ingredient dinner is ready in just 20 minutes, perfect for busy nights! Vegetarian, easily vegan.
Shouldn’t all meals be this easy!? A quick pulse of ingredients in the food processor tossed with hot pasta and voila- dinner is served.
For this month’s Recipe Redux theme, we were encouraged to create healthy, no-brainer meals with 7 ingredients or less. Since my normal 7-ingredient or less meals aren’t exactly show ready (bowl of cereal, avocado toast, egg sandwich), I wanted to feature my go-to meal when I don’t feel like cooking but still want something comforting and delicious. I present to you my sun-dried tomato pesto pasta.
Pesto is my answer to just about everything. If I’ve got scraps of any herb lying around the house, chances are it’s going in a pesto. Once you make pesto a few times, you’ll realize that you don’t even need a recipe. A little bit of green, some garlic and aromatics, nuts or seeds for good measure, salt/pepper and a healthy drizzle of quality olive oil. Toss with just about anything.
During the spring and summer months, I always have an excess of basil around the house. Which, I’m not complaining about. Basil might be one of my most favorite scents and I’ve got the candle and soap collection to prove it.
To put a spin on traditional basil pesto, I’m adding in another ingredient that always seems to find it’s way into my pantry- sun-dried tomatoes. I buy the dry kind not packed in oil, but if you happen to have a jar of the those use the flavored oil in this recipe instead of any additional olive oil.
That’s it! If you wanted to break the rules and head above 7 ingredients, I think a can of garbanzo beans or tempeh crumbles (or really any hearty protein) would be the perfect topper. Save this one for busy nights!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
This was a fine recipe but nothing to write home about. I would have preferred it with pasta spirals instead so that the pasta could hold on to the pesto sauce. It also needs some sort of protein on top, like sautéed shrimp or grilled chicken.
I used toasted almonds and roasted pumpkin seeds. Had no fresh basil - used some Italian parsley. Also - had some aged hard goat cheese (kind of like goat parmesan) that needed using up. Altogether = Very yummy!
OMG. This is fabulous. I did add extra garlic and only used 1/8th of a cup of water. but otherwise as printed. Amazing.
Good and easy. Added extra garlic and pepper.
Don't think about it. Just make this recipe. Your family will think you are a hero.
I made this dish for my husband and my in-laws, and everyone loved it!! I left out the nuts and used penne! It was amazing, and I have made it twice since then!! Love this recipe!
I made this with pistachios instead of almonds. So good that I scraped the sides of the pot with bread to get the leftovers!
Hi everyone. How are you all doing? Well i'm just doing great because, this recipe is just so good. It is comfort food with an elegant twist. Thank you for creating a masterpiece.
Loved it. Needs a little more garlic though.
I added 2 garlic cloves,used rotini pasta, and used a little less water than called for. It was wonderful. Definately a keeper. The only thing I would add would be a little lemon juice. It needs something bright.
Made the following modifications (as suggested by other reviewers): Used toasted pine nuts, two cloves garlic, cut down on the water (approximately half of what is said in the recipe), and chopped up some extra sun-dried tomatos into bite size pieces and tossed with pesto mixture. Will definitely make again, as the pesto sauce is so versatile - I served some of the extra on the side with olive oil and toasted french bread. Overall, excellent!
I am very excited about this basic recipe. It belongs in every cook's repertoire. This gives good proportions and tastes fantastic. Made with home grown basil and some parsely and threw in fresh (frozen fresh) shrimp, dinner took less than 20 minutes and was far less oily and more delicious and fresh than any restaraunt pesto dish!!
I just got through making this pesto and put it over some rigatoni. It was very simple to make and very delicious. I too added toasted pinenuts instead of almonds. In addition I felt it needed a bit of tartness so I added the juice of 1/2 a lemon. Also, I read a hint in another recipe where one should blanch and shock the basil before processing so it retains it green color. I will make it again was sooooo good.
i substituted the almonds with pine nuts. i did not add the extra water at the end as i thought the results would be runny. everyone loved this dish.
I agree with other reviewers. It's an easy to make BASE recipe. Since basil is in abundance, I doubled up on the basil, tripled the garlic, added a bit of sea salt and fresh ground pepper & it improved the flavor significantly. Fusilli or Rotini does hold the sauce better. I also threw a few sd-tomato chunks in with the pasta. This dish gets an "A" for versatility. Next time I make it, I'm sure I'll experiment with tossing other things into the pasta.
Three cloves of garlic, skip the red pepper, use walnuts--really good make some, freeze the rest. Served over fresh chicken-garlic ravioli.
This dish is great! I, too, used pine nuts instead of almonds. Also, I used rotini (spiral pasta) instead of linguine. These are easier to eat, serve, and the contents of the sauce cling to the pasta better.
I liked this recipe very much, as did all the other members of my family.
It was easy, and quick and was something different to add to the menu. Great when you're bored with the typical! All my guests loved it also!
I've made this twice and plan to make another batch to use up my basil. IT's always gotten thumbs up from my company.
Yeah baby. sauteed chicken and tossed w/ tortellini. Awesome. This pesto is also great alone as a dip or as part of an appetizer. Spread on a toasted baguette and put a marinated grilled shrimp on top.
Because your able to make this ahead of time. I took it on a camping trip. Everyone loved it. Nice gourmet touch for a camping dinner.
Really good. I made 3 batches of this a few weeks ago, omitting the cheese, and froze them. It is still wonderful after freezing (with addition of the cheese at the time you serve).
This was great! My kids even liked it. I omitted the almonds and stirred in pinenuts. delicious!