A light, fresh, vegetarian pasta dish that’s ready in under 30 minutes. Sun-Dried Tomato Pesto Pasta tosses pasta in a creamy pesto sauce, and is topped with fried mushrooms, creating a big bowl of healthy comfort food at it’s finest!
Before travelling, I’m always looking for “kitchen sink” recipes to empty out my fridge. You know the ones I’m talking about – super versatile recipes where you can throw in everything but the kitchen sink. They are a great way to empty the fridge to avoid food waste, and as a bonus I like to freeze the leftovers so I have some meals ready to go in the freezer when I return from my trip. Pasta is one of my favourite meals for these occasions, because between the sauce, and the toppings, you can use up lots of ingredients!
With beautiful fresh basil and garlic calling out to me from my counter, I set out to create a creamy pesto. Sun-dried tomatoes, lemon juice and pine nuts from my fridge were added to the blender, along with some olive oil, and with a quick buzz a smooth, fragrant sauce was born.
This sun-dried tomato pesto is versatile and would be delicious tossed on veggies, as a marinade for chicken, or spread on a sandwich.
With a crisp, fresh flavor I decided to toss it with some pasta for a quick and easy dinner. To add some more veggies to the dish, and clear out my fridge, I fried some mushrooms for the top.
A final sprinkle of the remaining pine nuts and chopped basil and dinner is served! This pasta comes together in less than 30 minutes from start to finish, and you could swap out the mushrooms for whatever vegetables you have on hand (asparagus, bell peppers, broccoli would all be great choices!).
- 375g dry pasta (whole wheat)
- 6 tbsp pine nuts
- 1 cup basil
- 1 cup sun-dried tomatoes (packed in oil)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic
- 1 tsp salt
- 225 g white mushrooms
Cook pasta according to package instructions. Drain pasta and place back in pot. Set aside until pesto is ready.
Toast pine nuts in frying pan on stove over medium heat for approx. 5 minutes. Stir throughout and cook until nuts start to appear slightly toasted (watch carefully as they are easy to burn).
Place mushrooms in frying pan and cook on medium heat for approximately 10 minutes, stirring periodically. Remove from heat once mushrooms are starting to brown and get a little crispy.
Combine basil, sun-dried tomatoes, olive oil, lemon juice, salt, and 3 tbsps. of pine nuts in blender or food processor. Blend for 1-2 minutes. Scrap down sides and blend again until mixture is smooth.
Pour pesto mixture over pasta in the pot, and toss to coat. Add mushrooms and combine.
Serve pasta in bowls and top with remaining pine nuts and chopped fresh basil. Enjoy!