Creamy Red Pesto Pasta

$- 300g pasta of choice (fettucine or penne works well) - 1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped - 1/2 cup roasted red peppers, chopped - 1/4 cup almonds or pine nuts, toasted - 2 cloves garlic, minced - 1/2 cup fresh basil leaves In this dish, the pasta is the star. You can use fettucine or penne. Both shapes hold the sauce well. Sun-dried tomatoes add a rich, sweet flavor. Roasted red peppers bring a smoky touch. Nuts like almonds or pine nuts add crunch and depth. Garlic gives a fragrant kick. Fresh basil brightens the dish with its herbal notes. - 1/2 cup heavy cream or coconut cream for a dairy-free option - 1/4 cup Parmesan cheese, grated (or nutritional yeast for a vegan option) For creaminess, I love using heavy cream. It makes the sauce rich and smooth. If you want a dairy-free choice, coconut cream works well too. Parmesan cheese adds a salty, nutty flavor. If you follow a vegan diet, try nutritional yeast instead. It gives a cheesy taste without dairy. - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves and extra cheese for garnish Olive oil is key for blending the pesto. It adds smoothness and flavor. Don't forget to season with salt and pepper. They enhance every ingredient's taste. For a beautiful finish, garnish with fresh basil leaves and extra cheese. This makes your dish look and taste amazing. {{ingredient_image_1}} First, fill a large pot with water. Add a generous pinch of salt. Bring the water to a boil. Once boiling, add 300g of your chosen pasta. Cook the pasta until it is al dente, which means it should still have a slight bite. This usually takes about 8-10 minutes, but check the package for exact timing. After cooking, drain the pasta and set it aside. Remember to save about 1 cup of the pasta water for later. Next, we’ll make the pesto. Grab a food processor and add these ingredients: - 1 cup sun-dried tomatoes, roughly chopped - 1/2 cup roasted red peppers, chopped - 1/4 cup toasted almonds or pine nuts - 2 cloves garlic, minced - 1/2 cup fresh basil leaves - 2 tablespoons olive oil Blend these ingredients until you reach a smooth paste. If the mixture gets stuck, stop and scrape down the sides. Then blend again until it is nice and smooth. Now, take a large skillet and set it over medium heat. Add your blended pesto to the skillet. Pour in 1/2 cup of heavy cream or coconut cream if you prefer a dairy-free option. Stir well to mix everything. Let it simmer for about 2-3 minutes, which helps to warm it and make it creamy. Add the drained pasta to the skillet with the creamy sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, slowly add some reserved pasta water. Keep mixing until you reach the sauce consistency you like. When you’re ready to serve, plate the pasta in bowls. For a pop of color and flavor, garnish with fresh basil leaves and a sprinkle of extra cheese. Enjoy your creamy red pesto pasta! To make your creamy red pesto pasta perfect, adjust creaminess with reserved pasta water. This water has starch, which helps bind and thicken the sauce. If the sauce feels too thick, add a little pasta water until it feels just right. You can also try other binding ingredients. For example, using ricotta or cream cheese can add a different texture and flavor to your dish. To boost flavor, use spices like red pepper flakes or black pepper. Fresh herbs like parsley or oregano also add depth. Fresh ingredients give a brighter taste compared to dried ones. If you must use dried herbs, remember to use less. Dried herbs are stronger than fresh. So, keep that in mind when mixing flavors. For blending your pesto, I recommend a good food processor. A 7-cup model works well and makes blending easy. Make sure your pots and pans can hold enough water for boiling pasta. A large pot is best for cooking. Non-stick pans are great for making the creamy sauce. They help prevent sticking and make cleaning easier. Pro Tips Choose Your Pasta Wisely: Opt for pasta shapes that hold sauce well, like penne or fettuccine, to enhance the dish's overall flavor and texture. Customize Your Nuts: Feel free to experiment with different nuts, such as walnuts or cashews, to give the sauce a unique twist and flavor profile. Adjust Creaminess: If you prefer a lighter sauce, you can reduce the amount of cream or substitute with a plant-based milk for a healthier option. Fresh Basil Boost: For an extra burst of flavor, add fresh basil leaves just before serving instead of cooking them in the sauce. {{image_2}} You can add protein for extra flavor and nutrition. Chicken, shrimp, or tofu all work well. For chicken, cook diced breast in olive oil until golden, about 6-7 minutes. Shrimp cooks fast; sauté for 3-4 minutes until pink. If you choose tofu, cube and fry until crispy, roughly 5-6 minutes. If you want a vegan dish, swap heavy cream for coconut cream and Parmesan for nutritional yeast. Both keep the rich taste. For gluten-free options, use gluten-free pasta like rice or chickpea pasta. They cook well and taste great. Change up the nuts you use for added flavor. Try walnuts or cashews for a twist. You can also add veggies like spinach or mushrooms for extra nutrients. Fresh herbs like parsley or oregano can brighten the dish, making it even tastier. To keep your creamy red pesto pasta fresh, store leftovers in a container. Use airtight containers to seal in flavor. Let the pasta cool before covering. This helps prevent condensation, which can make it soggy. You can keep it in the fridge for up to three days. Reheating creamy pasta can be tricky. You want to keep it creamy and not dry. The stovetop works best. Add a splash of water or cream while heating. Stir often to ensure even heating. If you prefer the oven, cover the dish with foil. Bake at a low temperature until warmed through. You can freeze creamy red pesto pasta, but it may change texture. To freeze, let it cool completely first. Transfer it to a freezer-safe container. Make sure to leave space for expansion. It can last for up to three months in the freezer. To defrost, place it in the fridge overnight. Reheat it gently on the stovetop or in the oven, adding liquid as needed. Yes, you can make creamy red pesto pasta ahead of time. For meal prep, cook the pasta and sauce separately. Store them in airtight containers. When ready to serve, simply reheat the sauce and mix it with the pasta. This keeps the pasta fresh and the sauce creamy. You can even freeze the sauce for later use. Just thaw it in the fridge before reheating. If you want a lighter option, you can use half-and-half. For a non-dairy choice, coconut cream works great. You can also try cashew cream for a rich flavor. Each option will change the taste a little, but it will still be tasty! To keep your pasta from sticking, use plenty of water when boiling. Add a good amount of salt to the water too. Stir the pasta during the first few minutes of cooking. After draining, toss it with a little olive oil. This keeps it loose and easy to mix with the sauce. Yes, you can make it gluten-free! Just choose gluten-free pasta. There are many types available, like rice or chickpea pasta. They cook similarly to regular pasta, so follow the package instructions for the best results. This creamy red pesto pasta recipe is simple and flavorful. I covered key ingredients like pasta types, sun-dried tomatoes, and nuts. You learned how to prepare the pesto and create a creamy sauce. I also shared tips for perfecting texture and enhancing flavor. Your cooking can shine with this dish. Feel free to explore variations for proteins or dietary needs. Try to store any leftovers properly, and don’t forget to ask questions if you have any! Enjoy your meal and make it your own!$

A delicious pasta dish with a creamy red pesto sauce made from sun-dried tomatoes and roasted red peppers.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

300 g pasta of choice (fettucine or penne)
1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped
1/2 cup roasted red peppers, chopped
1/4 cup almonds or pine nuts, toasted
2 cloves garlic, minced
1/2 cup fresh basil leaves
1/2 cup heavy cream or coconut cream for a dairy-free option
1/4 cup Parmesan cheese, grated or nutritional yeast for a vegan option
2 tablespoons olive oil
to taste salt and pepper
to garnish fresh basil leaves and extra cheese

Instructions

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
In a food processor, combine the sun-dried tomatoes, roasted red peppers, almonds or pine nuts, garlic, fresh basil, and olive oil. Blend until a smooth paste forms. If needed, scrape down the sides and blend again.
In a large skillet over medium heat, add the blended pesto and heavy cream (or coconut cream). Stir well to combine and let simmer for about 2-3 minutes until warmed through and creamy.
Add the cooked pasta to the skillet and toss to coat in the creamy red pesto. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
Stir in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste. Mix until well incorporated.
Plate the pasta in bowls and garnish with fresh basil leaves and additional cheese if desired.

Notes

For a dairy-free option, use coconut cream and nutritional yeast.

Keyword creamy, pasta, pesto, vegetarian