Sun-dried tomato pasta

Quick, simple, and delicious! 

Course Dinner
Cuisine Plant Based
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 1 head organic spinach chopped
  • 1 head organic broccoli
  • 2 cups organic chopped mushrooms
  • 1 organic green bell pepper
  • 2-3 tbsp extra virgin olive oil
  • 2 cloves garlic
  • fresh basil
  • 1-2 containers sun-dried tomato pesto sauce
  • 1/2 box bow tie pasta
  • 1-2 tsp black pepper
  • 1-2 tsp sea salt
  • 1 tsp accent seasoning


  1. Boil water pertaining to the instructions on the pasta box 

  2. Rinse and prep all the vegetables while the water is coming to a boil 

  3. Once the water is boiling add your pasta and 1 tbsp olive oil so that the pasta does not stick together. Stirring occasionally. 

  4. Add 1 tbsp of olive oil to a skillet and begin to saut√© your broccoli. I also added about 1/2 cup of water to the skillet as well. You can season your broccoli with salt and pepper. Cover and cook on medium heat for about 10 minutes. 

  5. Add the remainder of your vegetables to the skillet except for your spinach. You will add that last. At this time you can season the rest of your vegetables to your liking if you so choose.  Stir and cook for 6-8 minutes. 

  6. Fold in the spinach and cook for 3-4 minutes.

  7. Pour in the pesto sauce, stir, and cook for another 3-4 minutes. 

Recipe Notes

For this recipe I did not make the pesto sauce. I purchased it pre-made from Sprouts. They carry this at most natural grocery stores as well.