Roasted Red Pepper Pesto Pasta with Tomatoes & Mushrooms


Roasted Red Pepper Pesto Pasta with Tomatoes & Mushrooms



  • 12 oz of pasta 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 with sunflower seeds/walnuts)
  • 1/4 cup olive oil
  • 1 garlic clove
  • 2 Tbsp nutritional yeast
  • 2 Tbsp lemon juice
  • salt & pepper, to taste


  1. Cook pasta according to directions. Reserve 1/2 cup pasta water for later.
  2. Place peppers skin side down, along with tomatoes and mushrooms, on a large parchment lined baking sheet (you may need two baking sheets.) Spray with olive oil, season with salt and pepper. Roast at 400 F for 30-40 min, flipping mushrooms and tomatoes half way through. Peppers are done roasting when skin is charred and collapsed.
  3. Meanwhile, toast pine nuts on the stovetop at medium until golden about 3 min. Set aside.
  4. After red peppers have been roasted, place in a covered container to steam. When cooled and easy to handle peel off the pepper skin.
  5. 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.
  6. Add pasta and pesto to sauté pan, heat at medium, and pour in the reserved pasta water and combine until heated through and pasta is well coated.
  7. Divide into pasta bowls, top with roasted mushrooms, tomatoes, & extra basil for garnish.


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