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If you’re looking for a quick, flavorful, and satisfying dinner, this Sun-Dried Tomato Pesto Pasta is exactly what you need. It’s my go-to meal when I have no idea what to make, yet I want something delicious and comforting without much effort. The combination of savory crumbled sausage, creamy coconut milk, and rich sun-dried tomato pesto makes this pasta incredibly flavorful, while the dried basil and oregano add the perfect hint of Italian-inspired depth.

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This dish is one-pot magic, making it an easy weeknight dinner that’s also elegant enough for entertaining. Plus, with minimal ingredients, it comes together in under 30 minutes, making it ideal for busy evenings.

Why I Love This Recipe

This sun-dried tomato pesto pasta is packed with bold, rich flavors while still being incredibly easy to throw together. I love how the sun-dried tomato pesto adds a deep, umami-rich tang that pairs beautifully with the savory sausage and the slight creaminess from the coconut milk. It’s the kind of meal that tastes like it took hours to prepare, but in reality, you can whip it up in less than half an hour.

Another reason I adore this dish? It’s so versatile! You can swap the protein, adjust the seasonings, or even make it fully vegetarian or vegan. More on that below!

Ingredients & What to Look For

  • Olive oil (1 tbsp) – I recommend using a good-quality extra virgin olive oil for added richness.
  • Yellow onion (1, chopped) – This adds a delicious sweetness to the dish.
  • Dried basil & oregano (½ tsp each) – These classic Italian herbs enhance the flavors beautifully.
  • Coconut milk (½ cup) – This adds a touch of creaminess without being too heavy. You can also use heavy cream if you prefer.
  • Pasta (4 cups, cooked al dente) – I love using penne, rigatoni, or fusilli, as they hold onto the sauce well.
  • Sun-Dried Tomato Pesto (4 tbsp) – The star ingredient! This provides an intense tomato flavor with a hint of tanginess. Find the recipe here.
  • Crumbled sausage (310 g, about 3 sausages, removed from casings) – I typically use mild or spicy Italian sausage for the best flavor.

Substitutions & Variations

  • Vegetarian Option: Swap the sausage for sautéed mushrooms or roasted chickpeas for a hearty meat-free version.
  • Vegan Option: Use a plant-based sausage alternative or just load up on veggies like zucchini and bell peppers. Swap the coconut milk for cashew cream for added richness.
  • Cheesy Twist: Stir in grated Parmesan or pecorino for an extra umami kick.
  • Gluten-Free: Use gluten-free pasta and ensure your sun-dried tomato pesto is GF-certified.

How to Make Sun-Dried Tomato Pesto Pasta

  1. Cook the sausage & onions: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
  2. Brown the sausage: Add the crumbled sausage to the pan and cook, breaking it apart with a spoon, until browned and fully cooked.
  3. Add seasonings & coconut milk: Stir in the dried basil, oregano, and coconut milk. Let it simmer for a couple of minutes to allow the flavors to meld.
  4. Mix in the sun-dried tomato pesto: Stir in the sun-dried tomato pesto and mix well to create a creamy, flavorful sauce.
  5. Toss in the pasta: Add the cooked pasta and toss everything together until fully coated in the sauce.
  6. Serve & garnish: Plate the pasta and, if desired, top with grated Parmesan, fresh basil, or red pepper flakes for extra heat.

Expert Tips for the Best Sun-Dried Tomato Pesto Pasta

Cook pasta just until al dente. It will absorb some of the sauce, so don’t overcook it!

Reserve some pasta water. If your sauce is too thick, add a splash of pasta water to loosen it up. I also like to keep a little pasta water for later when I’m reheating leftovers. For example, I’ll always store 1/2 cup in a small jar in the fridge.

Toast the dried herbs. Let the basil and oregano bloom in the oil for a few seconds before adding liquids—it enhances their flavor.

Have extra pesto? Sun-dried tomato pesto is great on sandwiches, grilled chicken, or even as a dip!

How to Store & Make Ahead

Storage:

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze: While the pasta can be frozen, it’s best enjoyed fresh. If freezing, store in an airtight container for up to 2 months.

Reheating Tips:

  • On the stovetop: Heat in a pan with a splash of water or extra coconut milk to loosen the sauce.
  • In the microwave: Heat in 30-second intervals, stirring in between, until warmed through.

Other Weeknight Dinner Ideas

FAQs

Absolutely! If you have a jar of homemade pesto, it will add an even fresher flavor.

Short pasta like penne, rigatoni, or fusilli works best since it holds onto the sauce.

Yes! Swap it for heavy cream, half-and-half, or even ricotta for a different creamy texture.

Try adding grilled chicken, shrimp, or even white beans for a boost of protein.

Final Thoughts

This Sun-Dried Tomato Pesto Pasta is proof that a few simple ingredients can create a meal that feels gourmet, comforting, and effortless all at once. Whether it’s a weeknight dinner or a cozy weekend meal, this pasta always hits the spot.

If you give this recipe a try, let me know in the comments! Did you make any fun substitutions? I’d love to hear how it turned out. And don’t forget to share this recipe with your fellow pasta lovers!

Did you make this recipe?

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(One Pot) Sun-Dried Tomato Pesto Pasta

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This sun-dried tomato pesto pasta is an easy, one-pot meal packed with bold flavors. A quick, healthy, and satisfying dinner ready in under 30 minutes!

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 310g (about 3 sausages) crumbled sausage, casings removed
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ cup coconut milk
  • 4 tbsp sun-dried tomato pesto
  • 4 cups cooked pasta (penne, rigatoni, or fusilli)
  • Grated Parmesan (optional, for serving)
  • Fresh basil (optional, for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
  2. Add the crumbled sausage and cook until browned and fully cooked through.
  3. Stir in basil, oregano, and coconut milk. Simmer for 2 minutes.
  4. Stir in the sun-dried tomato pesto until well combined.
  5. Toss in the cooked pasta and mix until evenly coated.
  6. Plate and top with Parmesan and fresh basil if desired. Enjoy!

Notes

  • How to Refrigerate: Store in an airtight container for up to 3 days.
  • How to Reheat: Warm on the stovetop with a splash of water or extra coconut milk.

    • Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 276Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 162mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 8g
    © Christopher

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