Roasted Pepper Pesto Pasta




Roasted Pepper Pesto Pasta



  • 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


  1. Cook Pasta according to directions, and reserve 1/2 cup pasta water for later
  2. Place peppers skin side down, along with tomatoes and mushrooms on a large lined baking sheet. Mist with olive oil and roast at 400 degrees F/200C for 30-40 min
  3. Toast pine nuts in sauté pan (which you will later use for the pasta) on stovetop at medium until golden about 3 min
  4. In food processor combine red peppers, basil, pine nuts, garlic, nutritional yeast, salt & pepper to taste, then add olive oil slowly until all combined
  5. Add Pasta & pesto to sauté pan, heat at medium, and pour in the reserved pasta water and combine well until heated through
  6. Divide into pasta bowls and Top with roasted mushrooms, tomatoes, toasted pine nuts and extra basil for garnish…. and maybe just maybe you will have some extra for lunch tomorrow. Enjoy!



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