Red Pepper and Sun-Dried Tomato Pesto Pasta (Red Pesto Pasta)
User Reviews
5
Red Pepper and Sun-Dried Tomato Pesto Pasta (Red Pesto Pasta)
Description
Red Pepper and Sun-Dried Tomato Pesto Pasta features a blended sauce made from jarred roasted red bell peppers, fresh basil, sun-dried tomatoes, silken tofu for creaminess, sunflower seeds for mild nuttiness, and garlic. The ingredients are processed until smooth and combined with cooked pasta. The pasta is cooked as directed then quickly mixed with the red pesto to preserve warmth and vibrant flavor.
The pesto lends a creamy yet light texture without traditional cheese. Optional ingredients like nutritional yeast add a subtle cheesy note, while crushed red pepper flakes provide mild heat. Olive oil can be added to adjust the sauciness as desired. The prepared pasta can also be served cold, making it suitable for meal prepping or warm dishes.
To boost flavor, lightly toasting the sunflower seeds before blending enhances nuttiness. Letting the pesto sit for at least an hour, or overnight, allows flavors to meld and deepen. The pasta can be cooked al dente for warm dishes or longer if serving as a chilled pasta salad, maintaining the best texture after refrigeration.
Ingredients
- 1 cup red bell pepper from a jar of whole roasted red peppers, roasted
- 1 cup basil plus more for garnish, fresh leaves
- ½ cup sun dried tomatoes drained
- 1 silken tofu 12.3-ounces box
- 3 tablespoons sunflower seeds
- 2 garlic cloves
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil optional
- 3 tablespoons nutritional yeast optional
- ½ teaspoon crushed red pepper flakes optional
- parsley chopped
- 1 pound pasta optional, of choice
Instructions
- Add all of the ingredients to a food processor (except the pasta) and process until smooth. When the desired consistency is reached, set aside.
- Cook the pasta according to the package instructions. Drain and quickly bring the hot pasta back to the pot.
- Immediately add the red pesto and mix well.
- Serve immediately to enjoy hot.
Notes
- Toast sunflower seeds lightly before blending to enhance their nutty flavor.
- Allow the pesto to rest at least an hour before serving to deepen flavors.
- For cold pasta salads, cook pasta until tender as refrigeration can firm it up.
- Adjust the pesto texture in the processor for smooth or slightly chunky consistency depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 101g | 34% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 521mg | 22% |
| Potassium | 1128mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 25mg | 28% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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