Pasta with sun-dried tomato pesto

By the GetYourMacros team · 31 August 2026

A rich and savory pasta dish featuring a quick homemade sun-dried tomato and almond pesto.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens tree nuts

Ingredients (1 serving)

• 80 g Red lentil pasta
• 20 g Almonds
• 100 g Cherry tomatoes
• 5 ml Extra virgin olive oil
• Garlic to taste
• Fresh basil to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil and cook the lentil pasta until al dente.
2. While the pasta cooks, toast the almonds in a small pan over medium heat for 2-3 minutes until fragrant.
3. In a tall container or blender, combine the almonds, garlic, fresh basil, and half of the cherry tomatoes.
4. Add the olive oil and a splash of pasta cooking water, then blend until you reach a creamy consistency.
5. Cut the remaining cherry tomatoes into quarters.
6. Drain the pasta, reserving a little more water, and toss it with the pesto and fresh tomatoes.
7. Mix well over low heat for one minute, adding water if needed to keep it creamy, and serve.

Tips

• Using lentil pasta significantly boosts the protein content while keeping the dish authentic and vegan.
• For extra flavor, rub the garlic clove on the toasted almonds before blending.

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