Ingredients– 1 C roasted red peppers (from a jar of whole roasted red peppers)– 1 C of fresh basil leaves, plus more for garnish– ½ C of sun-dried tomatoes, drained– 1 (12.3-oz) box of silken tofu– 3 Tbsp of sunflower seeds– 2 garlic cloves– Salt and pepper, to taste– 2 Tbsp of olive oil– 3 Tbsp of nutritional yeast, optional– ½ tsp of crushed red pepper flakes, optional– Parsley, chopped– 1 lb of pasta
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.