Julie Clark
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Pecan Pasta with Sun Dried Tomatoes
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Vegetarian Pecan Pasta with Sun Dried Tomatoes is a quick and delicious dish ready in under 30 minutes. Loaded with pecans, pepper and fresh herbs.
After busy holiday seasons, I have the desire to get back on track. To plan ahead, make grocery lists and cook dinners the family will love.
I don’t always succeed at this, but one thing makes it easier. Easy dinner recipes that can be ready in about 30 minutes. Just like this Vegetarian Pecan Tomato Pasta. It’s a fun twist when you want something other than traditional pasta with tomato sauce.
This delicious vegan pasta dish with pecans is unique and sure to please. It makes for a quick, tasty, and healthy meal.
About this Pecan Pasta Recipe:
- Flavor: Although this pecan pasta recipe is loaded with fresh herbs and different flavors, it has a very mild, comforting taste to it. The tomatoes, fresh basil, shallot and garlic are key flavors.
- Texture: Thanks to the chewy sun dried tomatoes and crunch pecans, this pasta recipe is full of texture. If you like smooth and creamy pasta, this recipe isn’t for you. I would not have liked this as a child, but as an adult, I thought the texture was perfect.
- Method: This is made on the stovetop, but you will need 2 pans. One to cook the pasta and the other to prepare the veggies. You’ll have two pans to wash, but the total time will be under 30 minutes to prepare. To me it’s worth it!
Key Ingredients
Just look at all of the fresh, whole foods in this healthy pecan pasta dish.
- Pasta. Use any shape or type of pasta. I used traditional gemelli pasta, but if all you have are spaghetti noodles, that works. Whole wheat would also be delicious. Need gluten free? That works too!
- Tomatoes. Fresh heirloom tomatoes or even grape tomatoes, plus sun-dried tomatoes. And don’t forget to save a couple of tablespoons of oil from the jar of sun dried tomatoes. This adds to the flavor. If you don’t have that oil, use butter or extra virgin olive oil instead.
- Pecans. Use unsalted pecan pieces. If they are salted nuts, the dish will turn out too salty.
- Shallot. I used to buy only white onions and red onions. I’ve come to love using shallots in skillet dinners and pasta dinners. Shallots are more delicate and sweet rather than sharp. You can find shallots where your grocery store sells onions.
- Garlic. Press fresh garlic cloves through a garlic press, or use minced garlic. Do not use garlic powder.
- Kale. I buy kale that is already cut in a bag. It keeps the recipe quick and the kale is tender.
- Fresh basil and parsley. Because these are key flavors in the recipe, use fresh herbs rather than dried for the best results.
- Oregano and red pepper flakes. These are both standard pantry dried oregano and pepper flakes.
- Salt & pepper.
How to Make Vegetarian Pecan Tomato Pasta
- Boil and drain pasta according to the package directions. Cook to al dente. I used gemelli pasta, but penne pasta is my second choice.
- Add pecans to a food processor and pulse to break apart into small pieces.
- Add sun dried tomato oil, chopped heirloom tomatoes, chopped sun dried tomatoes, minced shallot, minced garlic, oregano and red pepper flakes to a deep frying pan. Sauté for 5 minutes.
- Stir in the kale and pecans. Cook until wilted for 5 minutes.
- Add noodles, ½ the basil leaves and parsley. Stir in the salt and pepper and cook for 5 minutes to heat through.
- Garnish with remaining basil and parsley and serve the pecan pasta immediately.
Recipe Variations
- Use spinach instead of kale.
- Add mushrooms, artichoke or even zucchini.
- Love cheese as much as we do? Top the pecan pasta with parmesan cheese, feta cheese or mozzarella cheese.
- Top with black olives for a pretty look.
Add a Protein
Need protein alongside this pecan pasta dish? Serve with a pan seared chicken that is seasoned with Italian seasoning.
Or you could make lemon salmon or garlic butter steak.
Other Recipes to Love
Pecan Pasta with Sun Dried Tomatoes
Pecan Pasta with sun dried tomatoes is a quick and delicious dish ready in under 30 minutes. Loaded with pecans, tomato, pepper and fresh herbs.
Servings 8
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Ingredients
- 1 pound gemelli pasta
- ½ cup unsalted pecans
- 2 tablespoons oil from sundried tomatoes or olive oil
- ¼ cup sun dried tomatoes from can or jar
- 2 heirloom tomatoes diced
- 1 shallot diced
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 ½ cup kale chopped
- 2 ½ tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Boil and drain pasta according to the package instructions. Cook to al dente. 1 pound gemelli pasta
- Add pecans to a food processor and pulse to break apart into small pieces. ½ cup unsalted pecans
- Add sun dried tomato oil, chopped heirloom tomatoes, chopped sun dried tomatoes, minced shallot, minced garlic, oregano and red pepper flakes to a deep frying pan. Sauté for 5 minutes. 2 tablespoons oil from sundried tomatoes, ¼ cup sun dried tomatoes, 2 heirloom tomatoes, 1 shallot, 2 garlic cloves, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes
- Stir in the kale and pecans. Cook until wilted for 5 minutes. 1 ½ cup kale
- Add noodles, ½ the basil and parsley. Stir in the salt and pepper and cook for 5 minutes to heat through. 2 ½ tablespoons fresh basil, 2 tablespoons fresh parsley, ½ teaspoon salt, ½ teaspoon pepper
- Garnish with remaining basil and parsley and serve immediately.
Notes
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 307kcal | Carbohydrates: 48g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 164mg | Potassium: 411mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1700IU | Vitamin C: 19mg | Calcium: 61mg | Iron: 2mg
