One-Pot Sun-Dried Tomato Pesto Pasta

This simple sun-dried tomato pesto pasta is a quick, one-pot weeknight dinner that delivers big, bold flavor with minimal cleanup. The pasta cooks right in the pot before being tossed with a simple sun-dried tomato pesto for an easy, flavor-packed, plant-forward meal in under 30 minutes.

There are those nights when dinner just… sneaks up on you. The day got away , you didn’t make it to the store, and suddenly you’re staring into the pantry wondering what you can pull together. This recipe started exactly that way—with a near-empty fridge, a jar of sun-dried tomatoes that had been sitting in the pantry for way too long, and two hungry kids asking, “What are we having for dinner?”

I blitzed up a quick sun-dried tomato pesto while the pasta simmered right in the pot, then stirred it straight in once the noodles were al dente. No draining, no extra dishes.

Dinner was on the table in under 30 minutes and, much to my surprise, everyone devoured it. The kids gave it an enthusiastic thumbs up (always the real test), and it’s since earned a spot in our regular rotation.

Why you’ll love this pasta with sun-dried tomato pesto

• One pot, minimal cleanup: The pasta cooks right in the pot, so there’s no draining and fewer dishes.
• Ready in under 30 minutes: Blend up the sun-dried tomato pesto while the pasta cooks for a fast, efficient dinner.
• Bold, cozy flavor: The sun-dried tomatoes create a rich, garlicky, slightly tangy sauce that feels a little elevated without any extra effort.
• Perfect for using up what you have: Toss in that half bag of spinach or cook up any veggies hanging out in your fridge. They all mix right in!
• Kid-friendly and spice-lover approved: Hold the red pepper flakes for the kids, then add a little heat to your own bowl.

Plant-forward perks

Swapping in meals like this, even a few nights a week, is a simple, realistic way to eat more plants without giving up comfort or flavor.

• Rich in antioxidants: Sun-dried tomatoes are concentrated in flavor and nutrients, delivering a boost of antioxidants like lycopene, which supports heart health.
• High in iron (30% DV): The combination of fortified pasta, spinach, and sun-dried tomatoes makes this a surprisingly iron-rich meal.
• Protein-rich (20g): Thanks to the pasta and pesto, this dish is both cozy and satisfying.
• Healthy fats for staying power: The olive oil (from the jar and in the pesto) plus nuts add satisfying, heart-healthy fats that help keep you full longer.
• An easy way to eat more veggies: With spinach stirred in and plenty of room to add extra vegetables, this recipe makes it simple to get more plants on your plate.
• Flexible protein options: Enjoy it as is, or boost the protein with white beans, lentils, sliced chicken breast, or chickpea or lentil pasta.

Ingredients you’ll need

• Dry pasta of choice: Short shapes like penne, rigatoni, or rotini work especially well
• Water
• Salt
• Sun-dried tomato pesto: Store-bought, or try my simple homemade sun-dried tomato pesto
• Baby spinach
• Oil-packed sun-dried tomatoes: For an extra boost of flavor

Optional for serving:

• Fresh basil
• Freshly grated Parmesan or nutritional yeast
• Red pepper flakes

Time-saving tips

• Use store-bought pesto: A good-quality jarred sun-dried tomato pesto makes this recipe even faster, no prep required.
• Make pesto ahead: If you’re making your own, prep it in advance and store it in the fridge for a few days, or freeze in portions so it’s ready to go when you need it.
• Lean on pre-washed spinach: No chopping needed, and it wilts right into the pasta.

Multi-task while the pasta cooks: Blend the pesto and sauté any extra veggies while the pasta simmers to get dinner on the table fast.

Helpful tools & equipment

Here’s what you’ll need to make this recipe: 

• Large pot or Dutch oven (wide enough to cook the pasta evenly)
• Blender or food processor (for the pesto, if making homemade)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula (for stirring and scraping in the pesto)

Tips for the best sun dried tomato pesto pasta

• Don’t skimp on the pesto: It’s what brings the bold flavor and gives the dish its saucy goodness. 
• Cook pasta to al dente and leave a little liquid: The starchy water helps create a silky sauce that clings to the pasta and coats every bite.
• Keep the heat low when adding the pesto: This prevents sticking and helps the sauce come together without burning.

Step-by-step instructions

The full recipe is below, but here are a few step-by-step photos in case they’re helpful.

Serving ideas

• Keep it simple: Serve as is with a sprinkle of Parmesan or nutritional yeast and a handful of fresh basil.
• Add a side salad: A crisp green salad with a simple vinaigrette balances the rich, savory flavors of the pasta.
• Pair with protein: Serve grilled chicken, chicken sausage, chicken meat substitute, or white beans for a more filling meal.

How to store leftover pesto pasta

Refrigeration

Store leftovers in an airtight container in the fridge for up to 5 days.

To reheat: Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce and bring back the silky texture.

Freezing

I don’t recommend freezing leftover pesto pasta as it can become mushy after thawing.

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