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Best Homemade Red Pesto Pasta
Looking for an easy vegetarian recipe? Maybe a quick lunch recipe?
Now Henry might just be one of the biggest pesto fans in the world. So it's natural that here at BOSH we nail the pesto recipes.
This homemade red vegan pesto pasta is creamy, delicious and has a rich, nutty taste.
It’s easy to whip up, simply put the pasta on whilst you make your sauce in a blender. Make sure to save some of the pasta water to add to the pesto later!
We’ve used spaghetti but it’s perfect with any pasta of your choice. Serve on it’s own or with a side salad and enjoy! A great vegan family recipe, meal to share with friends...or keep it all for yourself!
Like this? Get even more recipes in the BOSH! Cookbook! Https://smarturl.it/BOSHCookbo...
For the pesto
- 1 cups sundried tomatoes
- 2 roast red peppers
- 1 chilli
- Juice of half a lemon
- 1/3 cup olive oil
- 1/2 cup water
- 3 cloves garlic
- 1 tsp pepper
- 2 tsp salt
- 1 cups ground almond
- Half cup nutritional yeast
- 1/3 cup pasta water
- Enough spaghetti for 4 people
- Toasted pinenuts (optional garnish)
Make the pasta according to the instructions on the pack. We will make our sauce whilst this is cooking.
Add all the ingredients for the pesto into a blender and whizz together until smooth. Add more water/oil if needed for the desired consistency.
Once your pasta is done, save 1/3 cup too add to the pesto to loosen the sauce.
Drain the pasta and add back to the pot along with the pesto and pasta water. Mix well.
Serve in a bowl and enjoy!