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Sun Dried Tomato Pesto Spaghetti
Easy to make quick plant-based spaghetti recipe that will please the crowd!
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Total Time
20
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
Ingredients
1
pack
Spaghetti
gluten-free
1
cup
Sun Dried Tomatoes
in olive oil
1/2
cup
Basil Leaves
fresh
2
Garlic Cloves
1/4
cup
Walnuts
1/4
cup
Olive Oil
or as needed
2
tbsp
Lemon Juice
1/2
tsp
Salt
or as needed
1/2
tsp
Pepper
or as needed
Instructions
Boil spaghetti as instructed on the package, mostly takes 5-8 mins.
In meantime prepare pesto by blending sun-dried tomatoes, garlic, basil, olive oil, lemon juice, walnuts, salt & pepper.
When spaghetti is cooked, drain water and drizzle with 2 tsp of olive oil. Add half of prepared pesto and mix well with spaghetti.
Add remaining half of pesto on top before serve. Garnish with cherry tomatoes & fresh basil if needed!
Adjust salt & pepper as needed.
Notes
Make sure to get gluten-free spaghetti if you are highly allergic to gluten.
Can use Pine Nuts or Almonds in place of Walnuts.
For nut-free recipe avoid nuts and reduce the amount of basil & lemon juice by half.
If feeding this to kids, replace pepper with red chili flakes.
Keyword
Pesto, Spaghetti, Vegan