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+ servings

Red Pesto Pasta

Jeeca
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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 mins
Cook Time 10 mins
20 mins
Course Dips, Main Course
Cuisine Italian
Servings 3
Calories 548 kcal

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

You can store the red pesto in an air-tight container in the refrigerator for up to 1 week.

NUTRITIONAL INFO

Calories: 548kcal | Carbohydrates: 100g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 248mg | Potassium: 1000mg | Fiber: 7g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 5mg
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