Creamy Red Pesto Pasta
This Creamy Red Pesto Pasta comes together in just 20 minutes using a homemade dairy-free sun-dried tomato and basil infused pesto sauce.
My favorite time of year is when my mother-in-law starts growing basil because it quickly grows out of control and I end up going home with a lot of it. And while I love the standard pesto made of basil, pine nuts, extra virgin olive oil, lemon and nutritional yeast (my vegan substitute to replace some of the umami flavor from the parmesan cheese), I love experimenting with other flavor combinations.
And one thing I’ve been adding to everything recently is sun-dried tomatoes. This vegan red pesto adds rich savory flavor and can be a condiment you add to more than just this pasta dish.
Why You’ll Love This Vegan Red Pesto Pasta
- It’s a flavorful alternative for those struggling with dairy allergies or intolerances
- A great weeknight dinner that can be ready in just 20 minutes
- More budget-friendly compared to standard homemade pesto
- Further allergy friendly because this sauce is nut-free as is
- The red pesto can be meal prepped in advance for additional meals throughout the week
Key Ingredients and Substitutions
- Sun-Dried Tomatoes: I recommend using a jar of sun-dried tomatoes packed in oil. You can use the oil in the jar to blend the pesto to your desired consistency. If using sun-dried tomatoes that aren’t packed in oil, you will need to blend with extra oil to achieve the consistency you like.
- Basil: Fresh basil should not be substituted in this recipe as it will greatly impact the final flavor.
- Pepitas: Used to replace the pine nuts found in traditional pesto. The pepitas do provide extra zinc and magnesium, which is a bonus. You can also swap this ingredient with things like sunflower seeds or walnuts.
- Nutritional Yeast: This is a replacement for parmesan cheese. You can also use a vegan parm alternative like Violife instead to keep it dairy-free.
- Lemon: Helps to brighten the pesto. Fresh lemon juice is highly recommended.
- Pasta: Use your favorite. If you are gluten-free try something like a lentil based pasta, which can also increase the fiber and protein in this dish.
- Plant-Based Milk: I used soy milk to keep this nut-free, but you can use cashew milk as an alternative if you don’t have a nut allergy.
- Tapioca Starch: This helps to thicken the sauce. You can also use equal amounts cornstarch as an alternative.
How to Make Red Pesto
This pesto sauce comes together so quickly and only requires a handful of ingredients along with a food processor.
Add your sun-dried tomato along with the oil it was packed in and place in your food processor along with the other pesto ingredients. Begin to blend on high and scrap down the sides as needed until you get a well blended paste. If not using immediately, store in an airtight container and place in the fridge for up to 5 days.
Making the Pasta
Cook your pasta according to the package and make sure to reserve some pasta water before draining. As the pasta cooks, combine the milk, reserved pasta water and starch and whisk together until smooth.
Sauté the shallots and garlic in a large skillet and spoon in some of the prepared red pesto into the pan and stir fry it for a minute. Pour in the milk mixture and whisk together with the pesto until smooth. Drain and add your pasta to the pesto sauce and stir to completely coat then serve.
Expert Tips
- Cook your pasta till al dente. This just ensures that your pasta has the right hearty bite and won’t fall apart when mixed with the sauce.
- Reserve your pasta water. Do this right before the pasta drains. This starchy liquid helps to really enhance the creaminess of the sauce.
- Adjust the salt to your liking. I find that sun-dried tomatoes are umami rich in flavor and saltiness, so I generally just add a small pinch when blending. You can definitely add more as desired.
Frequently Asked Questions
Place your pesto in the fridge in an airtight container with a thin layer of extra virgin olive oil on top for up to 5 days. If not covering with a layer of oil, you may notice that your pesto is turning slightly more brown. This is normal, but will not impact the flavor of your pesto.
Yes! You can do it 2 different ways. If you wish to freeze a full batch, place in an airtight container and add a thin layer of oil over top to help preserve the color as best as possible when frozen. You can also make smaller frozen batches of pesto by loading it into an ice cube tray and freezing. Once frozen, pop them out of the ice cube tray and place the cubes in a date marked freezer safe bag for up to 6 months.
You can use it as a sandwich or wrap spread, dress salads with it, coat and roast vegetables with it, and even add to meals like soups, stews and beans for extra flavor.
How to Serve
When a pasta craving hits, this pasta is great on its own. And based on your preferences, you can serve it with more things to help make yourself feel even more satisfied if needed. Try serving this pasta with any of the following:
More Quick Weeknight Dinners
- Spicy Chipotle Tofu Bowls
- Tostadas with Refried Beans
- Lemon Pepper Tofu with Asparagus
- Quick Sauteed Lentil Bowl with Hummus and Chili Oil
- Sun-Dried Tomato White Bean Skillet with Garlic Bread
- Toasted Garlic and Chickpea Orzo
Creamy Red Pesto Pasta
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Creamy Red Pesto Pasta comes together in just 20 minutes using a homemade dairy-free sun-dried tomato and basil infused pesto sauce.
Ingredients
Red Pesto
- 2 cups fresh basil, stems removed
- 1, 8.5 oz (241 g) jar of sun-dried tomatoes packed in oil (about 1 cup)
- 3 tbsp nutritional yeast or vegan parmesan
- 3 tbsp pepitas
- 2 cloved garlic, crushed
- Juice of 1 large lemon
- 1/4 tsp salt or more to taste
Creamy Pesto Pasta
- 2 tsp olive oil
- 1 lb of your favorite pasta
- 2 shallots, sliced
- 4 cloves of garlic, sliced
- 1/3 cup red pesto (the above recipe)
- 1 cup unsweetened soy or cashew milk
- 2 tsp tapioca starch or cornstarch
- 3/4 cup reserved pasta water
Instructions
- Make the pesto. Add the full jar of tomatoes with the oil to a food processor along with the remaining pesto ingredients. Blend on high, scraping down the sides as needed until the pesto forms a paste and set aside.
- Bring a large pot of water to a boil and salt generously. Once boiling, add the pasta and cook according to the package instructions. Make sure to reserve your pasta water before draining the pasta.
- In a large measuring cup, combine the milk, starch and pasta water and whisk until no clumps remain.
- To a large skillet over medium low heat, add the cooking oil and shallots with a pinch of salt. Sauté until they have softened, about 2 minutes, then add the sliced garlic and sauté again until fragrant, about 1 minute.
- Stir in the pesto and pan fry for about 1 minute, then pour in the milk mixture and whisk to combine.
- Pour in the drained pasta and stir to coat the pasta in the pesto mixture. Season with salt to taste and serve immediately.
Notes
Cook your pasta till al dente. This just ensures that your pasta has the right hearty bite and won’t fall apart when mixed with the sauce.
Reserve your pasta water. Do this right before the pasta drains. This starchy liquid helps to really enhance the creaminess of the sauce.
Adjust the salt to your liking. I find that sun-dried tomatoes are umami rich in flavor and saltiness, so I generally just add a small pinch when blending. You can definitely add more as desired.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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YUM! I made this for a post-workout dinner and it more than hit the spot! Super quick too if you make the pesto the day before (with plenty leftover for pasta and salads throughout the week!). Creamy, tangy, and garlicky – all my favorite things!
It’s become a family staple for us. I tweak a few of the proportions, but it is so so delicious and so much more flavor than photos could capture.
Makes me so so happy to hear that Katie! Thank you so much for making this and love that you have tweaked it to your liking, that’s the joy of cooking. 🙂 Made my day to read this.