Roasted Red Pepper Pesto Pasta with Mushrooms and Grape Tomatoes

"Roasted Pepper Pesto & Pasta I loveeee roasted red peppers. How about you? I made a yummy vegan pesto using them"
-- @thevegansara

Recipe Intro From thevegansara

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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 6

Recipe Card


  • 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


  • 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.