Red Pesto Pasta

Vibrant and Rich Red Pepper and Sun-Dried Tomato Pesto Pasta

This tomato pesto pasta recipe replaces classic green basil pesto (like in this vegan basil sunflower seed pesto recipe) with a red pesto sauce made with roasted red peppers and sun-dried tomatoes. Not only is this budget-friendly tomato pesto sauce easy to prepare with just a few simple, affordable pantry ingredients and a food processor, but it’s also easily customizable to what you have on hand.

Better yet, this tomato and red pepper pesto takes just minutes to prepare, is meal-prep friendly, and pairs well with practically everything (check the FAQs). The combination is filling, satisfying, easy to pair with extra plant protein and veg, and is a great quick, meat-free family favorite dinner in just 20 minutes.

And if you enjoy this recipe, you might also enjoy this avocado pesto pasta, tandoori pasta, or quick homemade spaghettiOs.

The Ingredients and Substitutes

For a soy-free pesto rosso pasta, replace the tofu with cashew cream/other dairy-free cream, dairy-free cream cheese and pasta water OR only the starchy pasta water (which won’t be as creamy).

What Could I Add to Red Pesto Sauce?

• Lemon: A small amount of lemon juice (optionally with lemon zest) would pair well.
• Paprika: Choose hot or smoked paprika according to your desired flavor.
• Olives/Capers: Either of these ingredients creates a salty flavor in the pesto with sundried tomatoes.

How to make Pesto Pasta

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

To make red pesto pasta salad, cook the pasta first and leave it to cool (or rinse it with cold water) while you prepare the tomato and roasted red pepper pesto.

Recipe Pro Tips

• Adjust the texture by watching 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 by leaving it to ‘marinate’ even just for an hour (though overnight is better) to 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.
• Save some pasta water: This starchy liquid can help the red pesto to coat the pasta and is better than regular water to help smooth/thin the sauce.

FAQs

What Goes with Pesto Pasta?

This red pesto pasta is a truly versatile side dish, perfect for pulling together a full meal with your choice of veggies and plant protein like:

• Enjoy this pesto pasta with tomatoes (easy roasted red cherry tomatoes, raw, or sun-dried tomatoes)
• Sauteed mushrooms with garlic and thyme or zucchini
• Peas or corn (if frozen, cook directly in the pasta pot)
• Beans (stir in canned chickpeas, white beans, etc., before serving)
• Tofu or tempeh (crispy, marinated, kabobs, etc.)
• Vegan meat alternatives (i.e., vegan chicken, plant-based shrimp, vegan fish, etc.)

You can also garnish the pesto rosso pasta with toasted pine nuts, fresh herbs, and/or vegan cheese (like dairy-free cheddar, mozzarella, parmesan, or crumbly tofu feta cheese).

Storage Directions

Once fully assembled, any leftover red pesto pasta will store in an airtight container in the refrigerator for up to 4 days. The pesto alone will store for 5-7 days. It actually tastes better on day two, so we recommend making it in advance when covered with a thin layer of oil.

To freeze the pepper and tomato pesto, we like to pour it into portions in an ice cube tray to freeze for up to 6 months. While it’s technically possible to freeze the assembled pesto pasta, the pasta becomes mushy upon thawing.

To reheat the red pesto pasta, add a splash of water and heat it in the microwave or on the stovetop until warm.