Red Pesto Pasta
This red pesto pasta is so easy, versatile, and really flavourful! I enjoyed mine with some fusilli pasta. You can also enjoy the pesto as a dip or spread!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 g dry pasta of choice (I used fusilli)
- Salt and pepper (to taste)
- Vegan cheese for topping (optional)
- Basil for topping (optional)
- 1/2 cup around 180g sundried tomatoes in oil
- 3 garlic cloves
- 2 tbsp pine nuts
- 1/2 tbsp nutritional yeast (optional but highly recommended)
- 1/4 tbsp or tbsp olive oil (add more as needed)
- 10-12 fresh sweet basil leaves OR
- 1 tbsp dried basil
- 1/4 tsp salt (or to taste)
Instructions
- 1
In a food processor, add all the red pesto ingredients. Process until well combined. You can opt to make yours really smooth but I like mine with a little chunks of sun-dried tomatoes.
- 2
Cook pasta until al dente.
- 3
Heat a pan. Add in the red pesto. Leave for 2-3 minutes before adding the al dente pasta. Mix well and cook for a few more minutes. Feel free to season with more salt and pepper if needed. Enjoy while hot and top with some basil & vegan cheese, if desired!
- 4
You can store the red pesto in an air-tight container in the refrigerator for up to 1 week.