Food Minimalist

Sharing the recipe for this Red Pesto Pasta I made using red pesto recipe from…


Sharing the recipe for this Red Pesto Pasta ? I made using @planty_’s red pesto recipe from her ‘Planty in Italy’ eBook, that’s filled with so many amazing vegan versions of my favourite Italian food–from vegan mozzarella, pasta, pizzas, and desserts like tiramisu and biscotti! I got her eBook from the vegan bundle and I’m so happy it’s one of the 30 new eBooks included!

I tweaked the recipe a little bit based on my liking too so you can get creative with yours. Sharing the full recipe below!

The ‘Planty in Italy’ eBook is part of the vegan bundle along with 89 other handpicked vegan eBooks, that you can get for only $50USD until February 7th. The total value of these eBooks are at $1926, but they’re currently at a 97% discount if purchased as a bundle!

Check out the bundle at —this is an affiliate link so I receive a small commission, that helps support me as one of the authors of the eBooks in a bundle + plant 2 trees for every sale made using my link with non-profit organisation @onetreeplanted. ?

Here’s the full recipe:

Red Pesto Pasta
Good for 2-3 servings

350g dry pasta of choice (I used fusilli)
Vegan cheese, for topping (optional)
Chopped fresh basil, for garnishing
Salt and pepper to taste
Red Pesto
1/2 cup (around 180g) sun-dried tomatoes, I used those submerged in oil
3 garlic cloves
2 tbsp pine nuts
1/4 tbsp olive oil or add more as needed*
1/2 tbsp nutritional yeast (optional)
10-12 fresh sweet basil leaves
1/4 tsp salt, or to taste

In a food processor, add all the red pesto ingredients. Process until well combined. You can opt to make yours really smooth but I like mine with a little chunks of sun-dried tomatoes.
Cook pasta until al dente.
Heat a pan. Add in the red pesto. Leave for 2-3 minutes before adding the al dente pasta. Mix well and cook for a few more minutes. Feel free to season with more salt and pepper if needed.
Garnish with some vegan cheese and more basil, if desired. Enjoy while hot!

You can store the red pesto in an air-tight container in the refrigerator for up to 1 week.
#thefoodietakesflight#veganrecipe #manilavegans#pasta #veganfoodie#pesto



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