Sun-dried tomato and pesto pasta

    30 min

    The combination of sun-dried tomatoes, basil, garlic and mushrooms makes this vegetarian pasta dish a favourite in our family.

    71 people made this

    Serves: 8 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
    2. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
    3. 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.
    4. Bring a large pot of salted water and pasta to the boil. Let pasta cook until al dente, drain well.
    5. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

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    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)