Pasta is tossed with homemade kale pesto sauce, sun dried tomatoes & goat cheese in this easy, healthy, vegetarian Kale Pesto Spaghetti recipe!

Pesto spaghetti wrapped around a copper fork, held over a plate of pesto spaghetti with crumbled goat cheese and sun dried tomatoes

I love pesto! All different kinds of pesto, sun dried tomato pesto, basil pesto and kale pesto!

I love tossing pesto with tortellini, stuffing it in chicken and adding it to potato salad.

The best part about pesto is how you can make an easy, flavorful meal with it in less than 30 minutes. I combined kale pesto with pasta, sun dried tomatoes and goat cheese to make this easy pesto spaghetti recipe in just 15 minutes!

I’ve made this recipe with both traditional spaghetti and corn spaghetti, to make the recipe gluten free. Both versions work great!

Pesto spaghetti with sun dried tomatoes on white plate with a gold fork twirling the spaghetti on the plate

How do you make Pesto Spaghetti?

Boil a large pot of water. Add spaghetti and cook for 7-9 minutes. Drain the pasta, then return to the pot.

Add pesto and sun dried tomatoes. Serve topped with crumbled goat cheese. Garnish with chopped fresh basil leaves if you’d like.

Seriously, it’s that easy! Five simple steps to pesto spaghetti goodness!

When making this dish, or any pasta dish for that matter, I’ve become totally obsessed with this stock pot with a locking colander lid. It makes draining pasta easier than ever.

It also eliminates the risk of missing the colander sitting in the sink and dumping all of your pasta down the drain. Please tell me I’m not the only one who has done that before!

What meats go with pesto?

Adding a protein to this pesto spaghetti recipe is easy and delicious. The balsamic grilled chicken from these Grilled Chicken Zoodle Bowls is a wonderful addition to this recipe.

You could also add Pesto Baked Salmon on top of the pesto spaghetti, because double the pesto, double the fun!

How many cups of pesto per pound of pasta?

You will need one cup of pesto per pound of pasta. This recipes uses 8 ounces, or a half pound of pasta and calls for 1/2 cup of pesto.

This easy measuring system will allow you to double, triple or quadruple this recipe. Did someone say meal prep? I usually always double this recipe when I make it so that I’ll have leftovers throughout the week.

When reheating the pasta, I add 1-2 tablespoons of chicken broth or water before microwaving the dish. This adds some moisture back into the dish. Pasta dishes can end up dry after reheating them in the microwave and this helps prevent that.

Kurt likes to eat this dish leftover cold, right out of the fridge, which is also an option!

Make this pesto spaghetti recipe your own!

The great thing about this recipe is that the kale pesto and spaghetti are the stars of the show. Outside of that, feel free to add extra veggies or a protein, or swap out ingredients. Don’t have sun dried tomatoes? Use cherry tomatoes instead!

While I love the creaminess of the goat cheese in this dish, if you’re not a fan of goat cheese, leave it out! Add shredded mozzarella cheese or grated parmesan cheese instead.

Pesto spaghetti on plate, with fork twirling the spaghetti lifted over the plate

Looking for more delicious pasta recipes? Try these 5 favorites!

  1. Buffalo Chicken Cheesy Penne
  2. One Pot Pasta Carbonara
  3. Italian Sausage Shells & Cheese
  4. Creamy Vegetarian Tortellini Soup
  5. One Pot Cajun Pasta with Sausage and Peppers
Pesto spaghetti on plate with goat cheese crumbles on top and gold fork on the side
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Kale Pesto Spaghetti with Goat Cheese

Pasta is tossed with homemade kale pesto sauce, sun dried tomatoes & goat cheese in this easy, healthy, vegetarian Kale Pesto Spaghetti recipe!



  • Boil a large pot of water on the stove.
  • Add the spaghetti and cook for 7-9 minutes.
  • Drain the spaghetti and return to the pot.
  • Add the pesto and sun dried tomatoes, toss to combine.
  • Place in a bowl and top with the goat cheese crumbles.

Nutrition Facts

Calories 700kcal (35%)Carbohydrates 93g (31%)Protein 22g (44%)Fat 24g (37%)Saturated Fat 4g (20%)Cholesterol 8mg (3%)Sodium 348mg (15%)Potassium 690mg (20%)Fiber 4g (16%)Sugar 5g (6%)Vitamin A 4680mg (94%)Vitamin C 56.6mg (69%)Calcium 173mg (17%)Iron 3.4mg (19%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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