Red Pesto Pasta

Jeeca

5 from 1 vote

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!

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Prep Time 10

Cook Time 10

Course Dips, Main Course

Cuisine Italian

Servings

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