Red Pesto Pasta with Vegan Sun-Dried Tomato Pesto
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, eggplant, and peas offer just the right balance of sweet and savory flavors, rounding out the dish. It's a deeply savory, veggie-heavy meal you won't believe takes just 30 minutes to assemble. Make it for a last-minute weeknight dinner, a cozy family meal, or anytime you're craving a taste of summer.
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.
Nutrition
Calories: 474kcalCarbohydrates: 81gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 237mgPotassium: 535mgFiber: 8gSugar: 9gVitamin A: 998IUVitamin C: 37mgCalcium: 60mgIron: 2mg
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