Vegan Red Pesto Pasta
Ingredients
Red pesto
- 150 g sun-dried tomatoes
- 2 cloves garlic
- 50 g cashew nuts
- 2 tbsp tomato puree
- Salt and pepper, to taste
- 2 handfuls fresh basil
- 75 ml olive oil or water
Pasta components
- 350 g whole wheat pasta
- 1 broccoli, cut into florets
- 250 g cherry tomatoes
- Olive oil
- Pepper and salt, to taste
- 1 tsp garlic powder
- 300 ml vegetable broth
- 200 g peas, thawed
Preparation
Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
Spread the broccoli florets and cherry tomatoes on the baking sheet, drizzle with olive oil, season with pepper, salt, and garlic powder, and roast for 25 minutes.
Meanwhile, make the red pesto by blending the pesto ingredients in a food processor for 3-4 minutes until thick.
Cook the pasta according to package instructions, drain, and set aside.
In a large pan, add half to two-thirds of the red pesto and save the rest.
Add vegetable broth to thin the pesto into a sauce, then add the cooked pasta, peas, and some pepper, and heat for a few minutes on low heat.
Serve with the roasted vegetables. Serve immediately or store for 3-4 days in the refrigerator.
