"Roasted Pepper Pesto & Pasta I loveeee roasted red peppers. How about you? I made a yummy vegan pesto using them"
Roasted Red Pepper Pesto Pasta with Mushrooms and Grape Tomatoes
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Prep time 10mins
Cook time 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 red bell peppers, quartered lengthwise, stems and seeds removed
- 1 pint grape tomatoes, halved
- 6 ounces mushrooms, sliced
- 1/4 cup olive oil, plus more for drizzling
- 1/4 cup pine nuts
- 1 cup basil, packed, plus more for garnish
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- Salt and black pepper
- 1 pound pasta, cooked according to package directions, 1/2 cup pasta water reserved
Method
Step 1
Preheat oven to 400ºF. Place peppers, tomatoes and mushrooms on a large lined baking sheet. Drizzle with olive oil and roast in oven for 30-40 minutes.
Step 2
Toast pine nuts in a pan on stove over medium heat until golden, about 3 minutes.
Step 3
In food processor combine red peppers, basil, pine nuts, garlic, nutritional yeast, salt and pepper to taste, then add 1/4 cup olive oil slowly until fully combined.
Step 4
Add pasta and pesto to sauté pan, over medium heat. Pour in the reserved pasta water and combine well until heated through.
Step 5
Divide into bowls and top with roasted mushrooms, tomatoes, toasted pine nuts and extra basil for garnish.