Sundried Tomatoes and Roasted Pine Nuts Pasta – Vegan Recipe

This recipe is one of my favourites. Use it on its own or as a side dish.

11094949_l1- 2 cups of spaghetti, or any other long and fine pasta you want
2- 7oz jar of finely chopped sundried tomatoes – do not drain; set the oil aside
3- 1/2 cup of pine nuts
4- 4 garlic cloves, finely chopped


Cooking instructions

1- Cook spaghetti al dente. Drain, rinse and set aside.
2- Heat two 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.
3- 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.

*If using oil free sundried tomatoes, drizzle extra virgin olive oil on this amazing dish for a truly Mediterranean flavour.

Serves four side dishes or two meals.20083168_l30496110_l

Recipe by Annie Carbonneau.

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Read  “5 Benefits of Eating and Growing the Best Tomatoes Ever

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