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Fresh Tomato Pesto Pasta with Butter-sautéed Zucchini

This 20 minutes dish will tickle your taste buds. It's fresh and full of nutrients.

🍽 Serves 4-5

🕘 25-30 minutes


  • 300g pasta (fusilli or penne)

  • 1 cup cherry tomatoes

  • ½ cup chopped tomatoes (1 medium tomato)

  • ½ cup walnuts

  • 8 sundried tomatoes

  • ¼ cup sundried tomatoes oil

  • 2 garlic cloves

  • ½ tsp salt

  • ½ tsp balsamic vinegar

  • A handful of fresh basil

Butter-sautéed zucchini:

  • 1 Tbsp vegan butter

  • 1 medium zucchini/ 2 small courgettes

  • ½ tsp bell pepper flakes

  • Salt and cracked pepper

  • 2 Tbsp of pasta water


  1. Prepare the ingredients. Chop the tomatoes, peel the garlic. Cut the zucchini in half lengthwise and slice.

  2. Cook the pasta according to the instruction on the packaging.

  3. In a food processor, place tomatoes, sundried tomatoes, walnuts, garlic cloves, oil, salt and balsamic vinegar. Blend until smooth. Add basil and pulse 2-3 times.

  4. In a large frying pan, melt the butter on medium heat. Add zucchini. Sprinkle with bell pepper, salt and cracked pepper. Sautee for 3 min. Add pasta water and sauté for another 4 minutes until the zucchini is soft. Turn off the heat.

  5. Drain the pasta.

  6. Add tomato pesto to the zucchini. Mix well and add pasta. Stir again until well combined.

  7. Serve with more fresh basil.

  8. Enjoy! 💚

Note: If you don’t like sundried tomatoes, feel free to skip them and sub. sundried tomato oil for extra virgin olive oil.


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