I love sun-dried tomatoes and how much flavour they pack. They’re also so versatile and go so well in pasta, salads, wraps, in dips, and so much more!
I made a red pesto pasta using sun-dried tomatoes, which is a different take on pesto since I do love making basil pesto too.
This red pesto pasta is so easy, versatile, and really flavourful! I enjoyed mine with some fusilli pasta.
Find the full recipe below!
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Red Pesto Pasta
Ingredients
- 350 g dry pasta of choice I used fusilli
- Salt and pepper to taste
- Vegan cheese for topping optional
- Basil for topping optional
Red Pesto
- 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
- 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.
- Cook pasta until al dente.
- 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!
- You can store the red pesto in an air-tight container in the refrigerator for up to 1 week.
Notes
NUTRITIONAL INFO
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