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Vegetarian Pecan Tomato Pasta is a quick and delicious dish ready in under 30 minutes. Loaded with pecans, tomato, 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.

overhead view of vegetarian pecan tomato pasta in a skillet

About this Pasta Recipe:

Flavor: Although this 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 pastas, 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 pasta dish.

ingredients for vegetarian pecan tomato pasta on a table

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.
Pecans. Use unsalted pecans. If they are salted, 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 instructions. Cook to al dente.

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 and parsley. Stir in the salt and pepper and cook for 5 minutes to heat through.

Garnish with remaining basil and parsley and serve immediately.

Recipe Variations

Use spinach instead of kale.
Add mushrooms, artichoke or even zucchini.
Love cheese as much as we do? Top with parmesan cheese, feta cheese or mozzarella cheese.
Need protein alongside this pasta dish? Serve with a pan seared chicken that is seasoned with Italian seasoning.
Top with black olives for a pretty look.

vegetarian pasta skillet with sundried tomatoes

Vegetarian Pecan Tomato Pasta

5 from 1 vote

Vegetarian Pecan Tomato Pasta is a quick and delicious dish ready in under 30 minutes. Loaded with pecans, tomato, pepper and fresh herbs.

Servings 8

Prep Time 10

Cook Time 18

Total Time 28

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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.
While the pasta is cooking, prepare the next steps.
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 and parsley. Stir in the salt and pepper and cook for 5 minutes to heat through.
Garnish with remaining basil and parsley and serve immediately.
Store any leftovers in an airtight container in the fridge for up to 4 days.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**