15-Minute Red Pesto Spaghetti (The Easiest Sun-Dried Tomato Pasta)

Some recipes are so simple they almost don’t feel like recipes—and this red pesto spaghetti is one of them.

With just a handful of pantry ingredients, you can make a rich, flavorful sun-dried tomato pesto in minutes. No pine nuts, no olive oil, and no complicated prep required. Just blend, toss with pasta, and dinner is ready.

If you’re looking for the easiest homemade red pesto recipe, this is it.

Why You’ll Love This Recipe

• Perfect for busy weeknights
• Ready in just 15 minutes
• Made with simple pantry ingredients
• Budget-friendly alternative to traditional pesto
• Rich, savory, and full of flavor

Why This Red Pesto Works

Traditional red pesto often uses expensive ingredients like olive oil, pine nuts and large amounts of cheese. This version relies on sunflower seeds and the flavorful oil from the sun-dried tomatoes, making it cheaper, easier, and just as satisfying.

The result is a creamy, rich pesto with deep tomato flavor and a subtle nutty finish.

Variations

Want to make it your own? Try adding:

• Fresh basil
• Baby spinach
• Chili flakes
• Roasted red peppers
• Arugula
• Toasted walnuts

Tips for Best Results

• Use oil-packed sun-dried tomatoes for maximum flavor
• Toasting the sunflower seeds makes a big difference
• Save a little pasta water to loosen the sauce if needed
• Leftover pesto keeps well in the refrigerator for several days

This 15-minute red pesto spaghetti is proof that a quick dinner can still be incredibly flavorful. It’s simple, affordable, and perfect for those nights when you want something delicious without spending much time in the kitchen.

Chickpeas, please!

15-Minute Red Pesto Spaghetti

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Prep Time 0 minutes mins

Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Main Course

Ingredients Method

Ingredients

  

• 200 g spaghetti about 7 oz
• 1/2 cup sunflower seeds
• 1/2 jar sun-dried tomatoes
• 1/4 cup oil from the sun-dried tomato jar
• 1 garlic clove crushed
• Salt to taste
• Vegetarian Parmesan for serving (optional)

Method

 

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions.
2. Meanwhile, place a dry skillet over medium heat and add the sunflower seeds. Toast them for a few minutes, stirring frequently, until lightly golden. Remove from the heat and let cool slightly.
3. Add the sun-dried tomatoes, oil from the jar, garlic, and toasted sunflower seeds to a blender or food processor.
4. Season with salt and blend until smooth. If the pesto seems too thick, add a little more tomato oil or a splash of water until it reaches your desired consistency.
5. Drain the spaghetti and return it to the pot.
6. Add the red pesto and toss until the pasta is evenly coated. If needed, add a little extra oil to help everything combine smoothly.
7. Serve immediately, topped with vegetarian Parmesan if desired.