In a mixer grinder, add sun dried tomatoes, fresh basil, garlic, red chillies, parsley, salt and almonds. Blitz to a smooth paste by adding enough olive oil.
Cook the spaghetti as per the instructions on the packet, strain and keep it aside. Heat olive oil in a pan, saute chopped mushrooms and bell peppers along with salt and pepper for 6-7 minutes. Then add the ground pesto and continue to saute for another 3 minutes. Lastly add the cooked spaghetti and mix it all together.
Sun Dried Tomato Pesto Pasta is ready. Take it off the flame. Garnish with some dried cilantro and red pepper flakes, serve warm.