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Roasted Red Pepper Pesto Pasta with tomatoes & mushrooms ?? . I’m posting one of my favorite meals today. Hope everyone is doing well. I enjoyed my much needed insta break & happy to be back. ???Enjoy!! What you need: 12 oz of pasta shape of choice, 2 large bell peppers quartered lengthwise (stems taken off and seeds removed), 1/2 pint of grape tomatoes halved, 4 oz mushrooms sliced, 2 cup packed basil leaves, 1/4 cup pine nuts (can sub sunflower seeds/ walnuts) , 1/4 cup olive oil, 1 garlic clove, 2 tlbs nutritional yeast, 2 tbl lemon juice, salt & pepper to taste
1️⃣ Cook Pasta according to directions, reserve 1/2 cup pasta water for later
2️⃣Place peppers skin side down, along with tomatoes, & mushrooms on a large parchment lined baking sheet, you may need two baking sheets. Mist with olive oil, season with salt and pepper. Roast at 400 degrees 30-40 min flipping mushrooms & tomatoes half way through. Peppers are roasted when skin is charred and peppers collapsed.
3️⃣Meanwhile, on stovetop toast pine nuts on stovetop at medium until golden about 3 min. Set aside
4️⃣ After red peppers have roasted place in a covered container to steam, when cooled & easy to handle peal off pepper skin.
5️⃣ In food processor combine red peppers, basil, pine nuts, garlic, nutritional yeast, lemon juice, salt & pepper to taste, then add olive oil slowly until all combined
6️⃣Add pasta & pesto to sauté pan, heat at medium, and pour in the reserved pasta water and combine until heated through & pasta is well coated.
7️⃣Divide into pasta bowls, top with roasted mushrooms, tomatoes, & extra basil for garnish…. and maybe just maybe you will have some extra for lunch tomorrow (which didn’t happen in my case ?) Enjoy!
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