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

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)
Ingredients
|
![]() |
Instructions
- Preheat oven to 200°C or 390°F.
- 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.
- Meanwhile, cook the pasta as per the packet instructions.
- 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.
- 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.
- Sprinkle with rocket and a drizzle of lemon juice.
3 comments
Amazingly delicious ! My boyfriend and I we loved it. Besides It’s less fat than the regular pesto rosso. Thanks for the recipe
Thanks Sarah! Glad you both enjoyed the recipe!
Just made this… delicious