Red Pesto Pasta (Vegan Recipe)

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

Good for 2-3 servings


350g dry pasta of choice (I used fusilli) Salt and pepper, to taste

Red Pesto 1/2 cup (around 180g) sun-dried tomatoes in oil 3 garlic cloves 2 tbsp pine nuts 1/4 tbsp olive oil or add more as needed* 1/2 tbsp nutritional yeast (optional but highly recommended) 10-12 fresh sweet basil leaves or 1 tbsp dried basil 1/4 tsp salt, or to taste Vegan cheese for topping, optional

Basil for topping, optional

Steps

  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!

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

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