Creamy Red Pesto Pasta
Creamy Red Pesto Pasta
Ingredients
For the Roasted Vegetables
- 300 g red bell pepper, about 2 peppers
- 100 g garlic, about 2 heads
- olive oil, as needed, for roasting
For the Red Pesto Sauce
- 100 g sun-dried tomatoes, about 3/4 cup
- 40 g peeled almonds, about 1/3 cup
- 40 g Parmesan cheese, about 1/2 cup grated
- 10 g fresh basil, small handful
- 1 tablespoon tomato paste
- chili flakes, to taste
- lemon juice, squeeze of
- salt, to taste
- black pepper, to taste
- pasta water, as needed
For the Pasta
- 200 g pasta, 7–9 oz
For Garnish
- Parmesan cheese, extra, for serving
- fresh basil, extra, for serving
- chili flakes, extra, for serving
Instructions
- 1
Preheat your oven to 350°F (180°C). Add the red bell peppers and garlic to a baking dish. Cover generously with olive oil. Roast in the preheated oven until the peppers are soft, caramelized, and the garlic is golden brown and tender, approximately 30-40 minutes.
⏱️ 40 min•🌡️ 350
- 2
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 to 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 3
Once the roasted peppers and garlic (now garlic confit) are cool enough to handle, transfer them to a blender. Add the sun-dried tomatoes, peeled almonds, Parmesan cheese, fresh basil, tomato paste, chili flakes (to taste), a squeeze of lemon juice, salt, and black pepper. Blend until the sauce is completely smooth and creamy.
⏱️ 5 min
- 4
With the blender running on low, gradually add the reserved pasta water, a little at a time, until you achieve your desired sauce consistency. For a thicker pesto, use less water; for a silkier, more pourable sauce, add more. Taste and adjust seasonings as needed.
⏱️ 3 min
- 5
Transfer the hot, drained pasta to a large bowl or back into the pot. Pour the creamy red pesto sauce over the pasta and toss well to coat every strand. Serve immediately, garnished with extra grated Parmesan cheese, fresh basil leaves, and a sprinkle of chili flakes, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Red Pesto Pasta
For the Roasted Vegetables
- 300 g red bell pepper, about 2 peppers
- 100 g garlic, about 2 heads
- olive oil, as needed, for roasting
For the Red Pesto Sauce
- 100 g sun-dried tomatoes, about 3/4 cup
- 40 g peeled almonds, about 1/3 cup
- 40 g Parmesan cheese, about 1/2 cup grated
- 10 g fresh basil, small handful
- 1 tablespoon tomato paste
- chili flakes, to taste
- lemon juice, squeeze of
- salt, to taste
- black pepper, to taste
- pasta water, as needed
For the Pasta
- 200 g pasta, 7–9 oz
For Garnish
- Parmesan cheese, extra, for serving
- fresh basil, extra, for serving
- chili flakes, extra, for serving
Instructions
- 1
Preheat your oven to 350°F (180°C). Add the red bell peppers and garlic to a baking dish. Cover generously with olive oil. Roast in the preheated oven until the peppers are soft, caramelized, and the garlic is golden brown and tender, approximately 30-40 minutes.
⏱️ 40 min•🌡️ 350 - 2
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 to 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 3
Once the roasted peppers and garlic (now garlic confit) are cool enough to handle, transfer them to a blender. Add the sun-dried tomatoes, peeled almonds, Parmesan cheese, fresh basil, tomato paste, chili flakes (to taste), a squeeze of lemon juice, salt, and black pepper. Blend until the sauce is completely smooth and creamy.
⏱️ 5 min - 4
With the blender running on low, gradually add the reserved pasta water, a little at a time, until you achieve your desired sauce consistency. For a thicker pesto, use less water; for a silkier, more pourable sauce, add more. Taste and adjust seasonings as needed.
⏱️ 3 min - 5
Transfer the hot, drained pasta to a large bowl or back into the pot. Pour the creamy red pesto sauce over the pasta and toss well to coat every strand. Serve immediately, garnished with extra grated Parmesan cheese, fresh basil leaves, and a sprinkle of chili flakes, if desired.
⏱️ 2 min