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Red Pepper and Sun-Dried Tomato Pesto Pasta (Red Pesto Pasta)
This red pesto pasta combines a rich, robust homemade roasted red pepper and sun-dried tomato pesto sauce (pesto rosso) with pasta. Serve it with your protein/ veg of choice for a delicious and nutritious, low-fuss meal that comes together in just 20 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 to 6
Calories: 642 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 1 cup roasted red peppers (from a jar of whole roasted red peppers)
- 1 cup of fresh basil leaves, plus more for garnish
- ½ cup of sun-dried tomatoes, drained
- 1 (12.3-ounces) box of silken tofu
- 3 tablespoons of sunflower seeds
- 2 garlic cloves
- Salt and pepper, to taste
- 2 tablespoons of olive oil, optional
- 3 tablespoons of nutritional yeast, optional
- ½ teaspoon of crushed red pepper flakes, optional
- Parsley, chopped
- 1 pound of pasta of choice optional
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.
Cup of Yum
Notes
- To serve cold, cook the pasta first and allow it to cool while the pesto is being made.
- To serve cold, cook the pasta first and allow it to cool while the pesto is being made.
- Adjust the texture: Watch the processor to blend the sun-dried tomato and red pepper pesto recipe to your desired consistency (i.e., slightly chunky or smooth).
- Make the pesto ahead when possible: Leaving it to ‘marinate’ even just for an hour (though overnight is better) will help the flavors meld and enhance.
- Al dente vs. tender pasta: For warm pasta, cook it al dente. However, for cold red pesto pasta salad (especially if you plan to meal-prep it), cook it until it’s tender, as the refrigerator will make it tougher.
- For extra flavor: Lightly toast the nuts/seeds until aromatic before making the sun-dried tomato pesto.
Nutrition Information
Calories
642kcal
(32%)
Carbohydrates
101g
(34%)
Protein
26g
(52%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Sodium
521mg
(22%)
Potassium
1128mg
(32%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
781IU
(16%)
Vitamin C
25mg
(28%)
Calcium
102mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 642
% 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.