Red Pesto Pasta

Name: Red Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: Vegan
Ingredients: 350 g dry pasta of choice (I used fusilli); Salt and pepper (to taste); Vegan cheese for topping (optional); Basil for topping (optional); 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)

Prep 10m

Cook 10m

3 servings

easy

Ingredients

350 g dry pasta of choice (I used fusilli)
Salt and pepper (to taste)
Vegan cheese for topping (optional)
Basil for topping (optional)
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

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

italian food Pasta pesto