Creamy Sun-Dried Tomato Pesto Pasta with Mushrooms

A light, fresh, vegetarian pasta dish that's ready in under 30 minutes. Sun-Dried Tomato Pesto Pasta combines pasta with a creamy pesto sauce, and is topped with fried mushrooms, creating a big bowl of healthy comfort food at it's finest!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 580 kcal


  • 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


  1. Cook pasta according to package instructions. Drain pasta and place back in pot. Set aside until pesto is ready.
  2. 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).
  3. 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.
  4. 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.
  5. Pour pesto mixture over pasta in the pot, and toss to coat. Add mushrooms and combine.
  6. Serve pasta in bowls and top with remaining pine nuts and chopped fresh basil. Enjoy!