Italy is one of those places we return to again and again as a family. There’s something about the warmth of the people, the slow pace of life, and of course the food, that makes us instantly relax the moment we arrive. Tuscany in particular completely captured our hearts – rolling green hills, cypress-lined roads, tiny hilltop towns and long evenings eating outside together as the sun disappeared behind the vineyards. This Tuscan pasta recipe with sun-dried tomatoes is inspired by exactly those kinds of evenings. It’s simple, rustic and packed with flavour, using just a handful of ingredients to create something that tastes really special. The rich sweetness of sun-dried tomatoes blended with garlic, basil, olive oil and pine nuts creates a sauce somewhere between a pesto and a tapenade – silky, savoury and completely addictive. Best of all, this vegan Tuscan spaghetti recipe comes together in around 20 minutes, making it perfect for busy weeknights when you still want something comforting and full of sunshine-filled Italian flavour.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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What is this Tuscan pasta recipe with sun-dried tomatoes?
This Tuscan-inspired spaghetti recipe is a quick and easy vegan pasta dish made with spaghetti, sun-dried tomatoes, garlic, fresh basil, pine nuts and olive oil blended into a rich, intensely flavoured sauce.
Unlike a traditional tomato pasta sauce, this recipe uses sun-dried tomatoes to create a deeply savoury, concentrated flavour that coats the pasta so well. The result is somewhere between a classic Italian pesto and a rich tomato pasta sauce – earthy, garlicky, herby and packed with Mediterranean flavour.
It’s the kind of simple Italian pasta dish that feels elegant enough for guests but easy enough for a midweek dinner.
A taste of my travels – where in the world is this recipe from?
This recipe is inspired by the Tuscan region of Italy – one of the country’s most famous food destinations and somewhere we absolutely adore visiting as a family. Tuscany is known for its incredible olive oil, rustic cooking, fresh herbs and simple dishes that let high-quality ingredients shine.
Many of our happiest family travel memories come from Tuscany. Sitting outside at long wooden tables in the evening warmth, eating bowls of pasta while the children played nearby and the countryside turning golden around us. The food there always feels unfussy but comforting – simple ingredients transformed into something unforgettable.
Sun-dried tomatoes are used throughout central and southern Italian cooking, particularly in rustic pasta dishes where they bring intense sweetness and umami flavour. Combined with basil, garlic and olive oil, they instantly transport us back to those beautiful Tuscan evenings.
What does it taste like?
This vegan Tuscan spaghetti is rich and savoury. The sun-dried tomatoes bring a concentrated sweetness balanced by the slight sharpness of garlic and the freshness of basil. Pine nuts add a subtle nuttiness, while olive oil creates a glossy sauce that clings to the spaghetti.
It tastes comforting and luxurious without feeling heavy – fresh, herby and packed with deep Mediterranean flavour.
Why you’ll love this Tuscan pasta recipe
- Ready in just 20 minutes
- Packed with rich Italian flavour
- Naturally vegan and dairy-free
- Uses simple pantry ingredients
- Perfect for quick midweek dinners
- Inspired by authentic Tuscan flavours
- Family-friendly and easy to adapt
- Feels restaurant-quality with very little effort
Key ingredients
Sun-dried tomatoes
These create the deep, rich base of the sauce and give the dish its unmistakable Tuscan flavour.
Fresh basil
Adds freshness and brightness which balances the richness of the tomatoes.
Pine nuts
Bring creaminess and a subtle nutty flavour that helps create a pesto-style texture.
Good olive oil
A quality olive oil really makes a difference here, adding silkiness and depth.
Spaghetti
The perfect pasta shape for coating in this rich, glossy sauce.
Ingredients for this Tuscan pasta recipe
350g spaghetti
180g sun-dried tomatoes
200g fresh basil
60ml olive oil
3 garlic cloves
60g pine nuts
3 tsp nutritional yeast
Salt and black pepper, to taste
How to make our Tuscan pasta recipe with sun-dried tomatoes
1. Cook the spaghetti
Bring a large pan of salted water to the boil and cook the spaghetti until al dente according to the packet instructions.
2. Prepare the sauce
Add the sun-dried tomatoes, garlic and most of the basil to a blender or food processor.
3. Add the remaining ingredients
Pour in 40ml olive oil, add 50g pine nuts and the nutritional yeast. Blend until you have a textured paste.
4. Finish the pesto
Add the remaining olive oil and blitz again until smooth but still slightly textured. Season to taste.
5. Combine with the pasta
Drain the spaghetti, reserving a splash of pasta water if needed. Toss the pasta through the sun-dried tomato sauce over a low heat until fully coated.
6. Serve
Divide between bowls and top with the remaining basil and pine nuts before serving.
Variations – Tuscan pasta recipe
Add spinach or cavolo nero for extra greens
Stir through vegan cream cheese for a creamier sauce
Use penne or linguine instead of spaghetti
Add chilli flakes for heat
Top with vegan parmesan or extra nutritional yeast
Add roasted courgettes or aubergine for a more substantial meal
Serving suggestions
Serve with garlic bread and a crisp green salad
Pair with roasted Mediterranean vegetables
Top with extra toasted pine nuts for crunch
Enjoy with a glass of vegan Italian red wine
Finish with cracked black pepper and extra basil
Tuscan pasta recipe success tips
Don’t overcook the spaghetti – al dente works best
Reserve a little pasta water to loosen the sauce if needed
Toast the pine nuts first for extra flavour
Use high-quality sun-dried tomatoes packed in oil for the richest taste
Blend the sauce lightly so it keeps some texture
Frequently asked questions
Yes. The sauce can be made up to 3 days ahead and stored in the fridge.
Absolutely. Freeze the sauce separately for up to 3 months.
Fresh basil is strongly recommended for the best flavour and texture.
Spaghetti, linguine, penne and rigatoni all work well.
Yes – this Tuscan pasta recipe is completely vegan and dairy-free.
Nutritional information
Nutritional values are approximate and will vary depending on the specific ingredients used.
Per serving (serves 4 approximately):
Calories: 520 kcal
Protein: 13g
Carbohydrates: 58g
Fat: 26g
Saturated fat: 3g
Fibre: 6g
Sugar: 7g
Salt: 0.8g
Tuscan pasta recipe card
Tuscan spaghetti with sun-dried tomatoes
Ingredients
Method
- Bring a large pan of salted water to the boil and cook the spaghetti until al dente according to the packet instructions.
- Add the sun-dried tomatoes, garlic and most of the basil to a blender or food processor.
- Pour in 40ml olive oil, add 50g pine nuts and the nutritional yeast. Blend until you have a textured paste.
- Add the remaining olive oil and blitz again until smooth but still slightly textured. Season to taste.
- Drain the spaghetti, reserving a splash of pasta water if needed. Toss the pasta through the sun-dried tomato sauce over a low heat until fully coated.
- Divide between bowls and top with the remaining basil and pine nuts before serving.
More of our Italian recipes –
If you like Italian dishes try our recipe for Mozzarella Panzanella Salad here. You can find all of Our travel inspired recipes here and also our Creamy courgette pasta – an easy recipe.
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