Sundried Tomatoes and Roasted Pine Nuts Pasta

Annie Carbonneau
Sundried Tomatoes and Roasted Pine Nuts Pasta
 on blue and white plate
Serves Makes 4 side dishes or 2 main meals
Print recipe
  • Prep time 5 mins
  • Cook time 15 mins
  • Ready time 20 mins

A simple yet flavourful pasta dish, easy to knock up for a quick ‘no fuss’ Meat Free Monday meal.

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 3.00 out of 5)


  • 2 cups (200 g) spaghetti, or any other long and fine pasta you want
  • 7 oz (200 g) jar of finely chopped sundried tomatoes – do not drain, set the oil aside
  • ½ cup (70 g) pine nuts
  • 4 garlic cloves, finely chopped
  • basil leaves, to serve (optional)


Cook the spaghetti until it is ‘al dente’. Drain, rinse and set aside.

Heat 2 tablespoons of the sundried tomatoes’ oil in a pan. Roast both the garlic and pine nuts until they become a light golden colour, which will not take very long. Add the sundried tomatoes and roast for about 2 more minutes. Be mindful of stirring often as the garlic and pine nuts may turn black if you let them stay on one side too long.

Transfer the garlic, pine nuts and tomatoes to a large cooking pot. Add the pasta and the rest of the oil. Stir well using a pasta utensil. Let it warm on low for about five minutes.


Additional notes

Recipe courtesy of Annie Carbonneau, author of the All-in-One Guide to Becoming Vegan

Facebook: Vegan Translator and Tarot Reader
Twitter:  @tarottranslate