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How to Make Creamy Vegetarian Pesto Pasta with Sun-Dried Tomatoes

This delicious Vegetarian Pesto Pasta with Sun-Dried Tomatoes is a perfect weeknight dinner that's both comforting and packed with flavor. The creamy pesto sauce coats every strand of pasta, while the sun-dried tomatoes add a burst of tangy sweetness. It's a crowd-pleasing dish that comes together in just 30 minutes.

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Recipe Details

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Beginner

Simple Summary

This vibrant Vegetarian Pesto Pasta with Sun-Dried Tomatoes combines al dente pasta with a fragrant basil pesto and sweet, tangy sun-dried tomatoes for a quick and satisfying meal.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 16 oz (450g) penne pasta (or pasta of choice)
  • 1 cup (240ml) homemade or store-bought basil pesto
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (80g) sun-dried tomatoes, julienned
  • 1/4 cup (25g) grated Parmesan cheese, plus extra for serving
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup (60ml) pasta cooking water (reserved)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining.

  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

  3. Add the sun-dried tomatoes to the skillet and cook for another 2-3 minutes to soften them slightly.

  4. Reduce the heat to low and stir in the pesto and heavy cream. Simmer gently for 2-3 minutes until the sauce is warmed through and slightly thickened.

  5. Add the drained pasta to the skillet with the pesto sauce. Toss well to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce.

  6. Stir in the grated Parmesan cheese until melted and incorporated.

  7. Season with salt and freshly ground black pepper to taste.

  8. Remove from heat and let the pasta rest for 2-3 minutes to allow the sauce to thicken slightly.

  9. Serve hot, garnished with fresh basil leaves and additional grated Parmesan cheese if desired.

Chef's Notes

  • For a lighter version, you can substitute half-and-half or milk for the heavy cream.
  • To add more protein, consider tossing in some grilled chicken, shrimp, or white beans.
  • This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to revive the sauce.
  • For a nutty twist, try adding toasted pine nuts or walnuts as a garnish.
  • If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 18g
  • Carbohydrates: 75g
  • Fat: 32g
  • Fiber: 4g
  • Vitamin A: 15% DV
  • Vitamin C: 10% DV
  • Calcium: 15% DV
  • Iron: 10% DV

Serving Suggestions

  • Serve with a side of mixed green salad dressed with a light vinaigrette to balance the richness of the pasta.
  • Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
  • For a complete meal, add some garlic bread or focaccia on the side.
  • This dish is perfect for a casual dinner party or a cozy night in. Present it in a large, shallow bowl and let guests help themselves family-style.