Dinners

Red Pepper Pesto Pasta

by Roxy, So Vegan
Written by Roxy, So Vegan
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Red Pepper Pesto Pasta

This red pepper pesto pasta really is one of our favourite styles of recipes. It’s really quick, super simple and absolutely delicious.

  • You can use gluten-free pasta if you want to make this gluten-free.
  • If you don’t want to use pine nuts, you can substitute these for walnuts or even pistachios.

Red Pepper Pesto Pasta

Serves: 4 people Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 250 g (8.8 oz) cherry tomatoes
  • 2 red peppers, sliced
  • 4 garlic cloves
  • salt + pepper
  • olive oil
  • 320 g (11.3 oz) wholewheat pasta
  • 1 large handful of fresh basil
  • 3 tbsp pine nuts
  • 2 tbsp nutritional yeast
  • 50 g (1.8 oz) sun-dried tomatoes, drained
  • 1/2 lemon, juice only
  • 2 handfuls of rocket, for serving

Method

  1. Preheat the oven to 200°C fan / 425°F.
  2. Place the tomatoes, peppers and garlic cloves (skins on) in an oven dish. Season with pinches of salt and pepper and drizzle with a little olive oil. Combine, then place in the oven for 20 minutes.
  3. Meanwhile, cook the pasta as per the packet instructions.
  4. Remove the dish from the oven and transfer the peppers and the garlic (remove the skin) to a blender. Leave the tomatoes in the dish.
  5. Then add the basil, pine nuts, nutritional yeast, sun-dried tomatoes and lemon juice to the blender and blend until smooth to create the pesto. Season to taste with more salt and pepper if necessary.
  6. Combine the cooked pasta and red pepper pesto with the roasted tomatoes in the baking dish. Stir until all the pasta is covered with the pesto, then serve with the rocket.
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Leave a comment

5 Comments

Sarah January 31, 2018 - 7:47 pm

Amazingly delicious ! My boyfriend and I we loved it. Besides It’s less fat than the regular pesto rosso. Thanks for the recipe

Reply
Ben, So Vegan February 3, 2018 - 12:07 am

Thanks Sarah! Glad you both enjoyed the recipe!

Reply
Adrianne January 17, 2019 - 5:31 pm

Just made this… delicious

Reply
Ben, So Vegan November 29, 2021 - 12:21 pm

Thank you!

Reply
Anne December 31, 2023 - 4:35 pm

We make this all the time – it’s so easy, healthy, and delicious that it has become our go-to weeknight pasta recipe. It’s also very customizable depending on what you have on hand – we’ve used walnuts and sunflower seeds instead of pine nuts, spinach instead of arugula, etc. Thank you for the excellent recipe!

Reply