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    Home » Recipes » Italian

    Vegan Red Pesto Pasta

    Published: Aug 15, 2018 by Jess & Dan · Modified: Mar 9, 2020 · This post may contain affiliate links

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    Since we mastered standard green pesto pasta, it's now time for a top notch vegan red pesto pasta!

    vegan red pesto pasta

    We've taken our approach to our lovely green pesto pasta and applied it to its bright and colourful counterpart – red pesto. This recipe uses the basis of our other recipe but we've added a couple of sun dried tomatoes and red peppers to take it to the next level.

    We've only used a few sun dried tomatoes because we wanted to make sure this recipe wasn't too calorie heavy, but it's still not really a light option – sorry! Everything in moderation.

    vegan red pesto pasta
    vegan red pesto pasta

    To create a rich and creamy vegan red pesto pasta, like you know and love, we've substituted the heavy dairy for cashews and pine nuts, along with nutritional yeast (or as it's more commonly known, nooch).

    This vegan red pesto pasta will convince any pesto snob that it's the real deal! (In our opinion it's better).

    vegan red pesto pasta

    Vegan Red Pesto Pasta

    Vegan red pesto is a delicious pasta sauce made with sun dried tomatoes, red peppers and delicious green basil. Perfect for pasta night.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 836kcal
    Author: Jess & Dan

    Ingredients

    For the pesto:

    • 100 g pine nuts
    • 20 g basil
    • 4 cloves garlic - crushed
    • 4 tbsp nutritional yeast
    • 40 g cashews
    • 3 red peppers – deseeded and chopped in half
    • 4 sun dried tomatoes
    • ½ cup olive oil and a splash extra for roasting
    • 1 tbsp lemon juice

    For everything else:

    • 300 g pasta
    • 250 g cherry tomatoes
    • 200 g broccoli
    • Rocket to serve

    Instructions

    • Preheat the over to gas mark 6 / 200°C.
    •  Put the garlic, cherry tomatoes and chopped red peppers into a roasting tray.
      4 cloves garlic, 250 g cherry tomatoes, 3 red peppers
    • Cover the vegetables with a splash of olive oil and give them a good mix so they're all nicely covered. Then season with lots of salt and pepper.
    • Roast for 20 minutes in the oven.
    • Once the vegetables have been in the oven for ten minutes, put the pasta on to cook.
      300 g pasta
    • After five minutes add the broccoli to the pan with the pasta – it will be al dente once done.
      200 g broccoli
    • Drain and set the broccoli and pasta aside while you make the pesto.
    • Remove the vegetables from the oven and pop the red peppers and garlic into a blender.
      3 red peppers, 4 cloves garlic
    • Add the remaining pesto ingredients to the blender – that's the pine nuts, basil, nooch, cashews, sun dried tomatoes, lemon and olive oil, along with a good helping of salt, then blitz until smooth and creamy.
      100 g pine nuts, 20 g basil, 4 tbsp nutritional yeast, 40 g cashews, 4 sun dried tomatoes, 1 tbsp lemon juice, ½ cup olive oil
    • Pour the pesto on top of the pasta and broccoli and mix well.
    • Done – awesome vegan red pesto pasta. Serve with rocket and a good helping of vegan parmesan – if that's your thing.
      Rocket

    Nutrition

    Calories: 836kcal | Carbohydrates: 79g | Protein: 22g | Fat: 51g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 27g | Sodium: 39mg | Potassium: 1115mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3701IU | Vitamin C: 177mg | Calcium: 77mg | Iron: 5mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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