This vegan red pesto pasta adds a bold punch of flavor to your weeknight dinner routine, pairing tender pasta with a richly flavored homemade pesto rosso. The sweet roasted peppers, meaty eggplant, and peas offer just the right balance of sweet and savory flavors, rounding out the dish. It's a hearty, veggie-heavy meal you won't believe takes just 30 minutes from start to finish! Throw it together for a last-minute weeknight dinner, a cozy family meal, or anytime you're craving a taste of late summer.
If you're not familiar with pesto rosso (AKA red pesto), then let me introduce you to your newest flavor obsession.
This lesser-known pesto is made with sundried tomatoes, almonds, olive oil, and nutritional yeast for a bold, umami flavor that will make your mouth water.
The basic recipe is very similar to traditional green pesto, but you use sun-dried tomatoes instead of fresh basil for a punchy, drool-worthy dose of mega flavor. It's creamy, meaty, sweet, tangy, and rich in all the right ways.
You'll want to eat it with a spoon (no shame), but it's best served with freshly cooked pasta, a few veggies, and some simple seasonings. I promise - this homemade red pesto will convert even the pickiest eaters and most reluctant veggie haters into total fans!
Why you’ll love this Red Pesto Pasta Recipe
- Packed with the most delicious homemade sun-dried tomato pesto
- Relies on just a handful of ingredients, including mostly pantry staples
- Roasting is a great way to use up aging peppers and eggplant
- Naturally saucy and creamy without adding any dairy
- Super easy meal ready in just 30 minutes
Ingredients for Vegan Red Pesto Pasta
I like to balance the richness of the red pesto with vegetables, especially roasted peppers and eggplant. They both add a meatiness, which can be especially nice in plant-based dishes. The peas offer a little color and sweetness, and it's easy to keep them in the freezer for moments just like this.
- Farfalle pasta - You can really use any type of pasta you prefer. Farfalle has a great shape that tends to catch a lot of sauce and toppings.
- Sundried tomato pesto - I used my vegan red pesto recipe, which is really easy. You basically blend the sun-dried tomatoes with olive, garlic, almonds, balsamic vinegar, and a few other ingredients in a food processor. So simple!
- Frozen peas - These add a nice pop of color and sweetness, and cook very quickly.
- Roasted baby bell peppers - Roasted peppers and sun-dried tomatoes are a natural match. I love how they add a little extra texture and softness to the dish.
- Eggplant - This will be roasted, which brings out a natural meatiness that works very well with the bold tomato sauce.
- Olive oil
- Kosher salt and black pepper
- Reserved pasta water - Be sure to save some before draining as it helps thicken the pasta sauce.
- Garnishes - Serve with extra nutritional yeast and crushed red pepper flakes for maximum flavor.
How to Make Tomato Pesto Pasta
Although this dish is made completely from scratch (minus rolling out the pasta), it's really very simple. The sauce comes together in moments thanks to the blender or food processor, and you can roast the veggies while the pasta cooks. Add everything together with a little pasta water to loosen the sauce, and dinner is served.
- Preheat oven to 400.
- On a sheet pan place cubed eggplant, olive oil, salt and pepper. Mix and spread in a single layer. Then add the bell peppers to the pan whole.
- Cook for 25 minutes, turning once halfway. Once cooked carefully remove the stems from the peppers and shop them small.
- Cook pasta until al dente according to the packet instructions. Reserve one cup of the pasta water. Drain pasta and add back to the pot.
- Add pesto and water and mix well until it becomes saucy.
- Add the peas, roasted peppers, roasted eggplant and optional nutritional yeast. Toss pasta well.
- Serve with a pinch of crushed red pepper.
Storing Suggestions
Allow the leftovers to cool to room temperature, then store in an airtight container in the fridge for 3-4 days.
To reheat, either microwave in 1-2 minute bursts, stirring between, or warm in a large skillet with an extra splash of water to loosen the sauce.
You can also freeze leftover pesto pasta, if you somehow end up with too much. Be sure to use freezer-safe storage containers and freeze for up to 3 months before thawing in the fridge overnight.
Tips for Making the Best Red Pesto Pasta
- Make a gluten-free version. You can really use any type of pasta or pasta shape you like, including gluten-free pasta, whole wheat, and any other variation you prefer.
- Make pesto rosso from scratch. You may be able to find pesto rosso in grocery stores, but it tends to be hard to find (and expensive). Making it at home is so much fresher and more flavorful.
- Add protein. To make this pasta extra filling, feel free to add a can of white beans.
- Garnish. Feel free to do it up with the garnishes, if you'd like. Add pine nuts, vegan parmesan cheese, fresh basil, and more.
FAQs
It depends on the recipe. This pasta dish uses a dairy-free red pesto made with nutritional yeast instead of parmesan cheese to keep it plant-based. Add some roasted veggies for a hearty texture, and that's all you need!
Absolutely! Pesto is a great way to make any veggies more enticing, especially for picky eaters. For the best texture, I recommend using roasted vegetables, like mushrooms, zucchini, or summer squash. This will give them more of a meaty texture, like the roasted eggplant, and help evaporate off any moisture that may cause the sauce to become watery.
Unfortunately, red pesto sauce is pretty hard to find in stores. You may be able to find it in a high-end grocery store, but it's more likely that you will need to make it yourself. Fortunately, it's extremely easy to make, doesn't require tons of fresh basil, and uses mostly everyday pantry staples, like sun-dried tomatoes, almonds, and olive oil.
Other Easy Pesto Pasta Recipes
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Red Pesto Pasta with Vegan Sun-Dried Tomato Pesto
Ingredients
- 16 oz farfalle pasta
- ½ cup sundried tomato pesto
- ½ cup frozen peas defrosted
- 4 roasted baby bell peppers chopped
- 1 eggplant cubed
- 2 tbsp olive oil
- pinch salt
- 4 grinds fresh black pepper
- 1 tbsp nutritional yeast for garnish
- crushed red pepper optional; for garnish and heat
- 1 cup reserved pasta water
Instructions
- Preheat oven to 400.
- On a sheet pan place cubed eggplant, olive oil, salt and pepper. Mix and spread in a single layer. Then add the bell peppers to the pan whole. Cook for 25 minutes, turning once halfway. Once cooked carefully remove the stems from the peppers and shop them small.
- Cook pasta according to the box. Reserve one cup of the pasta water. Drain pasta and add back to the pot. Add pesto and water and mix well until it becomes saucy.
- Add the peas, roasted peppers, roasted eggplant and optional nutritional yeast. Toss well.
- Serve with a pinch of crushed red pepper.
- Wrap any leftovers tightly and enjoy within 3-4 days.
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