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Casarecce Pasta with Homemade Sundried Tomato Pesto

This Casarecce Pasta recipe will give you an incredibly delicious pasta recipe that’s family-friendly and ready in just a little over 20 minutes! This pasta variety, with its twisted and rolled shape, resembles a small scroll and is known for its ability to hold sauces and ingredients exceptionally well. And my recipe features a plant-based sun-dried tomato pesto topped with fresh basil that you’ll absolutely love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6
Calories: 634 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound casarecce pasta
  • 1 cup sundried tomatoes packed in oil
  • 1 cup walnuts
  • ½ cup nutritional yeast
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • ½ cup olive oil
  • salt and pepper to taste
  • fresh basil leaves for garnish

Instructions

    Cup of Yum
  1. Cook the casarecce pasta according to package instructions until it's al dente. Drain and set aside.
  2. In a food processor, combine the sun dried tomatoes (drained from the oil), walnuts, nutritional yeast, and garlic. Pulse until the mixture is finely ground.
  3. With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
  4. Season the tomato pesto with salt and pepper to your liking. Remember that the nutritional yeast adds a cheesy flavor, so you may not need as much salt as you would with a traditional pesto.
  5. Toss the cooked casarecce pasta with the tomato pesto until it's evenly coated.
  6. Serve the pasta hot, garnished with fresh basil leaves.

Notes

  • To store leftovers of the casarecce pasta recipe, first, allow the dish to cool down to room temperature. Then, transfer the pasta into an airtight container or a resealable plastic bag. Place it in the refrigerator and it can be stored for up to 3-4 days.
  • To reheat the leftovers, you can either microwave the pasta in a microwave-safe dish, stirring occasionally, or reheat it on the stovetop in a saucepan over medium-low heat. If the pasta seems dry, you can add a little bit of water or sauce to moisten it.
  • Unfortunately, this recipe may not be suitable for freezing. The texture and taste of the pasta may change when frozen and thawed, resulting in a less enjoyable eating experience. It is best to consume the leftovers within a few days rather than freezing them.
  • Sundried tomatoes packed in oil are used in this recipe. If you prefer to use dried sundried tomatoes, you will need to rehydrate them in hot water for 10-15 minutes before using.
  • This recipe can be served hot or cold. If serving cold, rinse the cooked pasta with cold water and toss it with the pesto. Chill in the refrigerator for at least 30 minutes before serving.
  • When making the pesto, be sure to scrape down the sides of the food processor to ensure that all ingredients are evenly incorporated.
  • If the pesto is too thick, you can thin it out with a little bit of pasta water.
  • Taste the pesto before adding salt, as nutritional yeast can be salty on its own. Adjust the seasoning as needed.
  • Instead of walnuts, you can use pine nuts, almonds, or cashews.
  • If you don't have fresh basil leaves for garnish, you can use chopped parsley or chives.

Nutrition Information

Calories 634kcal (32%) Carbohydrates 72g (24%) Protein 18g (36%) Fat 33g (51%) Saturated Fat 4g (20%) Polyunsaturated Fat 12g Monounsaturated Fat 15g Sodium 67mg (3%) Potassium 1015mg (29%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 246IU (5%) Vitamin C 9mg (10%) Calcium 59mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 634

% Daily Value*

Calories 634kcal 32%
Carbohydrates 72g 24%
Protein 18g 36%
Fat 33g 51%
Saturated Fat 4g 20%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 15g 75%
Sodium 67mg 3%
Potassium 1015mg 22%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 246IU 5%
Vitamin C 9mg 10%
Calcium 59mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.