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!
1cuproasted red peppers(from a jar of whole roasted red peppers)
1cupof fresh basil leaves,plus more for garnish
½ cupof sun-dried tomatoes, drained
1(12.3-ounces) box of silken tofu
3tablespoonsof sunflower seeds
2garlic cloves
Salt and pepper,to taste
2tablespoonsof olive oil,optional
3tablespoonsof nutritional yeast, optional
½ teaspoonof crushed red pepper flakes,optional
Parsley,chopped
1poundof pasta of choiceoptional
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.
Notes
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.