Red Pesto Pasta Recipe By Tasty Food
RED PESTO PASTA
This red pesto pasta is a 20 minute dish that is bursting with flavor, so easy to make and naturally vegan. Serve it with your favorite protein or enjoy as is!
Provided by Claire Cary
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to save 1/2 cup of the pasta water for the sauce.
- Meanwhile, add add sauce ingredients to a food processor or blender. Start with 1/4 cup of the pasta water and add more as needed to thin the sauce. Blend until smooth.
- Taste and adjust flavors as desired.
- Toss with the cooked pasta and serve with extra basil, parmesan and red pepper flakes. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 489 kcal, Carbohydrate 65 g, Protein 14 g, Fat 20 g, Fiber 5 g, Sugar 6 g
RED PESTO PASTA RECIPE BY TASTY
You know you love pesto pasta, so this red bell pepper twist on your favorite sauce does not disappoint! Roasted red peppers and sun-dried tomatoes add a deep and unexpected flavor and a beautiful color to the pasta. The best thing about this recipe is that it tastes incredible both hot and cold!
Provided by Murad Yasin
Categories Dinner
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil.
- Add the penne to the boiling water and cook for 8-10 minutes, until al dente, then drain and return to the pot.
- While the pasta cooks, add the basil, garlic, Parmesan, roasted red pepper, sun-dried tomatoes, pine nuts, olive oil, salt, and pepper to a food processor and blend until smooth.
- Pour the sauce over the pasta and gently toss until well-coated, then transfer to a serving dish and garnish with more Parmesan and basil. Serve warm, at room temperature, or chilled.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 41 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
RED PEPPER & HAZELNUT PESTO PASTA
Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
- Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
CREAMY RED PESTO CHICKEN WITH PASTA
I was surprised how quickly and easily this recipe came together. It's tasty and looks good. I used creme fraiche for this but I expect sour cream would work as well.
Provided by Shuzbud
Categories Chicken Breast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to the boil in a saucepan and start to cook the pasta (if using fresh pasta, start cooking it later).
- Heat the oil in a skillet over a medium heat. Add the diced chicken and cook for 4 minutes.
- Add the diced red onion and cook for a further 5 minutes.
- Add the sundried tomato pesto and creme fraiche to the chicken and onion in the skillet. Stir and heat through thoroughly, making sure the chicken is fully cooked.
- Stir in the grated parmesan cheese and season to taste with salt and pepper.
- Add the sauce to the pasta, stir through and serve, or alternatively serve the pasta topped with the sauce.
Nutrition Facts : Calories 818.2, Fat 36.6, SaturatedFat 14.4, Cholesterol 148.2, Sodium 133.4, Carbohydrate 75.7, Fiber 3.9, Sugar 4.9, Protein 44.3
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