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Roasted Red Pepper Pesto Pasta

Roasted Red Pepper Pesto Pasta


  • Author: NOURISHED. the blog
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

A wonderfully delicious Roasted Red Pepper Pesto Pasta recipe where your favourite pasta of choice is tossed with a rich and creamy red pepper sauce and wilted greens. This pasta is the perfect veggie-packed weeknight meal or can be made to impress at any social gathering.


Scale

Ingredients

For the Roasted Peppers:

  • 3 medium-large bell peppers (red, yellow or orange work; you want to have about 1 1/2 cups of roasted peppers)
  • 1/2 teaspoon olive oil

For the Roasted Pepper Pesto:

  • 1 1/2 cups roasted bells peppers (from above)
  • 1 cup (packed) fresh basil
  • 1/2 cup (packed) fresh parsley
  • 1/2 cup freshly grated parmesan cheese (or 23 tablespoons nutritional yeast, if vegan)
  • 1 small clove of garlic, minced or grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, or to taste
  • A pinch of red pepper flakes, optional
  • 2 tablespoons extra virgin olive oil

For the Greens

  • 1 tablespoon extra virgin olive oil
  • 45 cups (packed) greens (spinach, kale, chard, etc – I like spinach the best!)
  • Fresh ground pepper, to taste

For the pasta:

  • 3/4 lb (or most of a package) of your favourite pasta (my is gluten free, 4 grain blend linguine)
  • 1/41/2 cup starchy cooking liquid
  • For serving: parmesan cheese, torn basil

Instructions

For the Roasted Peppers:*

  1. Preheat the oven to 425F and line a baking sheet with parchment paper or a baking mat.
  2. Cut each peppers into 4 or 5 pieces to remove the seeds and stem.
  3. Brush or rub the cut sides of the pepper pieces with a little oil to prevent sticking then place them cut sides down on the baking sheet.
  4. Roast for about 20 minutes until the edges are dark and ‘charred’ and the skins are starting to wrinkle. Flip the peppers and continue cooking for about 10 minutes more.
  5. Optional Step to Remove the Skins: Remove from oven and immediately transfer the roasted peppers to a bowl and cover tightly with plastic wrap. This allows the peppers to steam and helps to remove the skins. After about 20-30 minutes, carefully peel the skins away.
  6. Set peppers aside.

For the Pesto Sauce:

  1. Add the roasted peppers, basil, parsley, cheese (or nutritional yeast) garlic, salt, pepper and red pepper flakes to a food processor. Blend until mostly smooth, pausing to scrap the sides of the bowl often. Drizzle in 2 tablespoons of olive oil and continue to blend until a smooth and even consistency is reached. Season with additional salt and pepper if needed. This yields about 1 1/2 cups of pesto sauce.*

For the pasta:

  1. Boil a pot of water and cook the pasta noodles according the package directions.
  2. Reserve 1/4-1/2 cup of the starchy cooking liquid before draining.

For the Greens

  1. While the pasta is cooking, heat oil in a large skillet over medium heat.
  2. Add the spinach and cook, stirring frequently until wilted.
  3. Turn the heat to low and the pesto sauce. Stir to incorporate and let pesto heat slowly.

Putting it all together:

  1. When the pasta is ready, stir in 1/4-1/2 cup of the reserved cooking liquid into the greens and pesto sauce until desired consistency is reached (you don’t want the sauce too thin).
  2. Add the cooked and drained pasta to the pan and toss until each noodle is coated in the sauce.
  3. Serve immediately with the extra cheese and basil on top, if needed.

Notes

*Roasted the peppers and preparing the pesto sauce can be done ahead of time and kept in the fridge for up to 3 days.