Easy Red Pesto Pasta
This homemade creamy red pesto pasta only takes 10 minutes to make. Made with roasted red peppers and only a handful of ingredients.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: mains
Cuisine: Italian
Servings: 5
Calories: 534kcal
Cost: £0.61
- 2-3 red peppers, seeds removed and roughly chopped (£1.00)
- 50 g cashews (£1.39/3)=(£0.46)
- 2 garlic cloves (£0.75/3)=(£0.25)
- 50 g parmesan (£1.75/3)=(£0.58)
- ½ lemon, juiced (£0.20)
- 1 handful of fresh basil (£0.55)
Cupboard Essentials
- 4 tbsp extra-virgin olive oil
- 1 tsp red pepper flakes
- 1 tbsp rapeseed oil
- Salt & Pepper
Serve with : 400g Orzo or pasta of choice
Preheat oven to 200°C
Start by adding the chopped peppers to a lined baking tray. Coat in rapeseed oil and season with salt. Pop in the oven for 25 minutes
Next, add the roasted peppers, cashews, garlic, parmesan, lemon juice, salt and red pepper flakes into a food processor.
Start to blend and slowly stream the extra virgin olive oil into the mix. Taste to see if it needs any more salt or lemon juice.
Stir the pesto into cooked pasta, adding a ladle of pasta water to loosen. Serve with an extra sprinkle of parmesan and enjoy!
- Use a food processor for a chunkier consistency, rather than a blender.
- If using a blender, add a splash of pasta water to aid blending.
- Aim for a slight char on the roasted peppers for added flavor in the pesto.
- Generously season pasta water with salt and finish cooking pasta in the pan with red pesto and pasta water.
Calories: 534kcal | Carbohydrates: 65g | Protein: 16g | Fat: 23g