Pasta tossed in homemade kale pesto with sun-dried tomatoes and crumbled goat cheese makes this quick, flavorful, and vegetarian Kale Pesto Spaghetti.
I love pesto in all its forms — kale pesto, basil pesto, and sun-dried tomato pesto all bring bright flavor to simple meals. Pesto is one of the easiest ways to turn pantry staples into a satisfying dish in under 30 minutes. This Kale Pesto Spaghetti combines jarred or homemade kale pesto with spaghetti, sun-dried tomatoes, and creamy goat cheese for a delicious vegetarian dinner in just 15 minutes.
This recipe works with regular spaghetti or a gluten-free alternative such as corn or rice spaghetti. Both options pair well with the bold, herby pesto and tangy goat cheese.
How do you make Pesto Spaghetti?
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions, about 7–9 minutes for al dente.
Drain the pasta, returning it to the pot. Stir in the kale pesto and sun-dried tomatoes until the strands are evenly coated. Serve immediately with crumbled goat cheese on top and, if you like, a few fresh basil leaves for garnish.
This dish is remarkably simple: boil, drain, toss, and serve. You can easily finish it in around 15 minutes, making it perfect for weeknights or a quick lunch.
What proteins pair well with pesto?
Pesto pairs beautifully with a variety of proteins. Grilled or roasted chicken adds a savory, meaty balance to the herbaceous pesto. Pan-seared or oven-baked salmon is another excellent match—pesto on pasta with a piece of pesto-roasted salmon on top doubles down on the flavor without overpowering either component.
Other tasty options include sautéed shrimp, roasted pork tenderloin slices, or even browned Italian sausage for a heartier meal.
How much pesto per pound of pasta?
A good guideline is about 1 cup of pesto per pound (16 ounces) of pasta. This recipe uses 8 ounces (a half pound) of spaghetti and calls for 1/2 cup of pesto. Adjust up or down depending on how saucy you like your pasta.
If you scale the recipe for meal prep or family-sized portions, this ratio makes it easy to double, triple, or quadruple the amounts.
Leftover pesto pasta reheats well. When microwaving, stir in 1–2 tablespoons of water, broth, or a splash of extra-virgin olive oil to keep the pasta from drying out. Reheat gently until warmed through.
Substitutions and variations
This recipe is very adaptable. The kale pesto and pasta form the base, while the sun-dried tomatoes and goat cheese add texture and tang. If you don’t have sun-dried tomatoes, halved cherry tomatoes (fresh or roasted) make a great substitute.
If goat cheese isn’t your preference, substitute shredded mozzarella or grated Parmesan for a milder or more traditional Italian flavor. Add extra vegetables like sautéed mushrooms, roasted red peppers, or blanched asparagus for more color and nutrition.
For a dairy-free option, omit the goat cheese and use a sprinkle of nutritional yeast or a dairy-free cheese alternative.
More pasta recipes
If you enjoy this recipe, try other comforting pasta dishes such as Buffalo Chicken Cheesy Penne, One Pot Pasta Carbonara, Italian Sausage Shells & Cheese, Creamy Vegetarian Tortellini Soup, or One Pot Cajun Pasta with Sausage and Peppers.
Kale Pesto Spaghetti with Goat Cheese
2
people
15 minutes
15 minutes
Whitney Bond
Ingredients
- 8 ounces spaghetti
- 1/2 cup kale pesto (homemade or store-bought)
- 2 tablespoons sun-dried tomatoes, julienned
- 2 tablespoons goat cheese, crumbled
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, about 7–9 minutes for al dente.
- Drain the spaghetti and return it to the pot while still hot. Add the kale pesto and sun-dried tomatoes, tossing gently until the pasta is evenly coated.
- Divide among plates or bowls and top with crumbled goat cheese. Serve immediately and enjoy.
Nutrition Facts
If you tried it, consider leaving a rating or a short review to help others find this dish.