Red Pepper Pesto Pasta

Red Pepper Pesto Pasta

What a tongue-twister!

This red pepper pesto pasta really is one of our favourite styles of recipes. It’s really quick, super simple and absolutely delicious.

Occasionally we’ll arrive home exhausted after a stressful day at work and the last thing we want to do is spend hours in the kitchen. So we’ll just throw lots of veggies in a pan, pot or a tray, and let them do their thing!

This lovely pasta dish only requires a few steps, but it’s bursting with fresh flavour.

Enjoy!

Red Pepper Pesto Pasta

Print Recipe
Red Pepper Pesto Pasta
Red Pepper Pesto Pasta
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Red Pepper Pesto Pasta
Instructions
  1. Preheat oven to 200°C or 390°F.
  2. Place the tomatoes, peppers and garlic cloves in an oven dish. Season with salt and pepper, and drizzle with a little olive oil. Mix with your hands to combine, then place in the oven for 20 minutes.
  3. Meanwhile, cook the pasta as per the packet instructions.
  4. Remove the oven dish from the oven and transfer the peppers and the garlic (remove the skin) to a blender. Leave the tomatoes in the dish. Then add the basil, pine nuts, nutritional yeast, sundried tomatoes and lemon juice to the blender, and blend until smooth to create the pesto.
  5. Combine the cooked pasta and red pepper pesto with the roasted tomatoes in the baking dish, or mix everything together in a separate bowl. Stir until the all the pasta is covered with the pesto.
  6. Sprinkle with rocket and a drizzle of lemon juice.

Lazy Sweet Potato Burritos

Lazy Sweet Potato Burrito

There’s a lot to love about this sweet potato burrito. It’s sweet, spicy and it’ll probably fill you up for the entire day! But the best thing about our recipe is the fact it’s super easy.

One of the most frustrating things about making a traditional burrito is you’re left with half a dozen or so pots and pans to clean up! So we decided to come up with our ‘lazy’ version.

Most of the ingredients are baked in one tray so it’s no fuss and really easy-to-follow and there’s still tons of flavour packed into the burrito.

If you’re looking for a recipe for cashew sour cream, we have you covered over on our famous Taco Ring recipe here.

Enjoy! Roxy & Ben

Lazy Sweet Potato Burrito

Print Recipe
Lazy Sweet Potato Burritos
Lazy Sweet Potato Burrito
Servings
4 large burritos
Ingredients
  • 1/2 cup brown rice
  • 1 sweet potato diced
  • 2 red peppers sliced
  • 1 x 400 g tinned black beans (drained and rinsed)
  • 100 g kale sliced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • pinch of salt
For serving
  • 4 large tortillas
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1 lime (juice only)
  • Cashew sour cream
  • hot suace
  • handful of coriander
Servings
4 large burritos
Ingredients
  • 1/2 cup brown rice
  • 1 sweet potato diced
  • 2 red peppers sliced
  • 1 x 400 g tinned black beans (drained and rinsed)
  • 100 g kale sliced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • pinch of salt
For serving
  • 4 large tortillas
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1 lime (juice only)
  • Cashew sour cream
  • hot suace
  • handful of coriander
Lazy Sweet Potato Burrito
Instructions
  1. Preheat oven to 200°C.
  2. Cook the rice according to the packet instructions.
  3. Transfer the sweet potato, peppers and black beans to a large baking tray. Then season with the cumin, paprika, cayenne pepper, salt and drizzle with 2 tbsp of olive oil. Mix together with hands. Bake in the oven for 15 minutes.
  4. Remove the tray from the oven and add the kale. Season with a pinch of salt and a tbsp of olive oil, and rub through with your hands. Bake in the oven for a further 5 minutes.
  5. Meanwhile, wrap the tortillas in kitchen foil and warm them up in the oven for a few minutes.
  6. To build the burrito, take one tortilla and add a couple of tablespoons of rice, black beans, sweet potato, red pepper and a handful of kale in the middle. Then top with a sprinkling of tomatoes, red onion, and a few slices of avocado. Finish with a squeeze of lime juice, a sprinkling of coriander leaves and a generous helping of cashew sour cream and hot sauce.
  7. Wrap the burrito, then tuck it in.
  8. Repeat steps 6 and 7 with the remaining ingredients.