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!

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

If you’ve never tried red pesto, you’re in for a treat. This tomato pesto pasta recipe replaces classic green basil pesto with a red pesto sauce made with roasted red peppers and sun-dried tomatoes. The result is deep, tangy, super rich, slightly sweet, ever-so-slightly smoky, and umami-packed.

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 dairy-free, nut-free, gluten-free, and vegan, and 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) – though we’re particularly obsessed with making this easy pesto pasta recipe. The combination packs a flavorful punch, is filling, satisfying, easy to pair with extra protein and veg, and is a great quick, meat-free family favorite dinner in just 20 minutes.

You might also enjoy this Avocado Pesto Pasta or Arugula Pesto Couscous.

The Ingredients and Substitutes

The Roasted Red Pepper and Sun-Dried Tomato Pesto

• Roasted red peppers: Use jarred or home-roasted red peppers.
• Sun-dried tomatoes: These provide super concentrated tomato flavor in this red pesto recipe. It’s best to use oil-packed tomatoes.

You can even replace the olive oil with this oil for a flavor boost.

• Garlic: We prefer using fresh garlic, though garlic powder works in a pinch.
• Fresh herbs: We used a combination of fresh basil and parsley, which pair wonderfully with the red pepper and tomato pesto.
• Seeds: We often replace traditional pine nuts with affordable sunflower seeds, or walnuts. Use raw almonds for a more traditional pesto rosso flavor.
• Nutritional yeast: This ingredient replaces parmesan cheese in this vegan sun-dried tomato pesto recipe, adding an umami-rich, nutty, ‘cheesy’ flavor.  
• Extra-virgin olive oil: (optional) Will provide the sun-dried tomato and red pepper pesto with a richer, silkier mouthfeel.
• Red pepper flakes: (optional) To create a spicy red pesto. Add to taste.
• Salt & black pepper: Use kosher/sea salt and season the red pesto to taste.

Alternatively, save time and effort by using your favorite store-bought pesto. Green pesto (like Parsley Pesto with Arugula or Vegan Walnut Pesto) will also work.

The Pasta Ingredients

• Pasta: Use short-shaped pasta with ridges for the sauce to cling to or any pasta (regular, whole wheat, or gluten-free), including orzo or giant couscous. For a lower-carb option, pair the tomato basil pesto with zucchini noodles.
• Water: Cook pasta using lightly salted water OR vegetable stock for more flavor.
• Silken tofu: This blends seamlessly into the tomato pesto sauce with only a subtle flavor but plenty of creaminess and a hefty protein boost.

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) will brighten the flavor and add acidity. Balsamic vinegar would also work.
• Paprika: Choose hot or smoked paprika according to your desired flavor.
• Olives/Capers: Either of these ingredients create a deeper tangy, 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.

• 1) First, peel the garlic cloves, then add them with the remaining red pesto ingredients and silken tofu to a food processor and process to your desired consistency – we made it smooth. Pause to scrape down the sides as needed.

Then, taste the tomato pesto sauce and adjust any ingredients to your liking.

• 2) Meanwhile, prepare your pasta of choice according to their package instructions.
• 3) Once cooked, drain the pasta, optionally reserving about a cup of the pasta water, then return the pasta to the pot.
• 4) Pour the red pesto sauce into the pot and mix well. Optionally mix in some of the reserved pasta water for a smoother/thinner sauce. Then enjoy!

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: 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.
• 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 protein like:

• Enjoy this pesto pasta with tomatoes (roasted, raw, or sun-dried tomatoes)
• Roasted/steamed broccoli, asparagus, green beans, eggplant, etc.
• Sauteed mushrooms 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, shrimp, 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 feta).

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.

More Easy Vegan Pasta Dishes

• 20-Minute Creamy Tahini Pasta
• Eggplant Pasta with Crispy Hazelnuts [Vegan]
• Creamy Curry Pasta (Vegan)
• Sweet Potato Pasta Sauce with Spaghetti
• The Best Vegan Fettuccine Alfredo
• Spicy Tomato Basil Pasta

Photos by Alfonso Revilla