[ad_1]
Roasted Pepper Pesto & Pasta ? I loveeee roasted red peppers. How about you? I made a yummy vegan pesto using them & here’s the recipe:
What you need: 1 lb box of pasta, 2 red bell peppers quartered lengthwise (stems taken off and seeds removed), 1 pint of grape tomatoes halved, 6 oz mushrooms sliced, 1 cup packed basil, 1/4 cup pine nuts, 1/4 cup oil, 2 garlic cloves, 2 tlbs nutritional yeast, salt & pepper to taste, some extra basil and pine nuts for garnish
1️⃣ Cook Pasta according to directions, and reserve 1/2 cup pasta water for later
2️⃣Place peppers skin side down, along with tomatoes, & mushrooms on a large lined baking sheet. Mist with olive oil and roast at 400 degrees F for 30-40 min
3️⃣Toast pine nuts in sauté pan (which you will later use for the pasta) on stovetop at medium until golden about 3 min
4️⃣ In food processor combine red peppers, basil, pine nuts, garlic, nutritional yeast, salt & pepper to taste, then add olive oil slowly until all combined
5️⃣ Add Pasta & pesto to sauté pan, heat at medium, and pour in the reserved pasta water and combine well until heated through
6️⃣ Divide into pasta bowls and Top with roasted mushrooms, tomatoes, toasted pine nuts, & extra basil for garnish…. and maybe just maybe you will have some extra for lunch tomorrow (which didn’t happen in my case ?) Enjoy!
I’m excited to bring this dish to the @bestofvegan #bestofveganpasta contest! ?
Thanks for all the pasta inspiration Emily @capersandkindness ?#vegancommunity
[ad_2]
Source
