Always good to have a new pasta dish on hand to bring a fun new spin to those pasta nights! This roasted red pepper pesto is so delicious, it could be eaten by the spoonful! Red peppers are a great source of vitamin C and antioxidants, while the pine nuts provide you with lots of plant protein, iron & magnesium.
Serves 4
Ingredients: (preferably organic)
- 1 red pepper, cut into strips
- 2 cloves garlic, skin on
- a splash of olive oil
- 1 cup sun-dried tomatoes, drained
- ½ cup pine nuts, toasted
- ½ cup vegan parmesan, grated (I like the Gondino or Violife brand)
- a few leaves fresh basil
- ½ tsp pink Himalayan salt, to taste
- ¼ cup olive oil
- ¼ cup water if needed
- one box GF brown rice pasta
- vegan ricotta, for garnish (my favorite is New Roots)
- toasted pine nuts, for garnish
- basil, for garnish
Directions:
01. Pre-heat the oven to 180 degrees. Place the red pepper & garlic cloves on a parchment paper lined baking sheet and drizzle with olive oil. Roast for 30 minutes, until tender.
02. When the pepper & garlic are done, place them in a high speed blender along with the sun-dried tomatoes, vegan parmesan, fresh basil, salt, olive oil and a bit of water if needed. Blend until creamy.
03. Cook the pasta al dente and mix the pesto into the hot pasta.
04. Arrange pasta in bowls and top with vegan ricotta, toasted pine nuts & basil. Buon appetito!
