This red pesto pasta recipe is so rich and delicious, however, it is actually really quick and simple to make. The combination of the plant based cream and red pesto result in a really flavourful and decadent tasting dish despite the other ingredients being really simple.
This is a great recipe to make to help reduce food waste as, although specific vegetables are listed, you don’t need to stick rigidly to the ingredient list and could include any additional courgettes, kale etc you have in that need using up. The most important part of this recipe is the sauce so you could realistically use any vegetables desired or none at all and it would still be delicious! It is also a great recipe to keep in the back of your mind for when you have half a tub of cream or pesto left that you’re not sure what to do with.
I use nutritional yeast in this recipe, however, this ingredient is optional so do not worry if you don’t have any. If desired you could use a finely grated dairy free parmesan style cheese in its place or, if you don’t have dietary requirements, you could use normal dairy containing parmesan, cream and pesto in this dish.
You can make this purse friendly red pesto pasta in less than thirty minutes meaning that is an ideal midweek dinner if you are in a rush. If you like this you may also like some of my other pasta dishes such as this Lentil Bolognese or my Mediterranean Vegetable Pasta.
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