How do I make the roasted red pepper pesto extra creamy?

The pesto achieves its creamy texture by pureeing roasted red peppers with soaked macadamia nuts (or cashews), olive oil, and nutritional yeast until smooth.

Can I use regular pasta instead of gluten-free penne?

Yes, you can substitute regular penne or another pasta shape for the gluten-free penne; just follow the package directions for cooking time.

What gives the pesto its smoky flavor?

The smoky flavor in this pesto comes from the inclusion of smoked paprika and a hint of chipotle flakes, complementing the sweetness of the roasted red peppers.

How should I prepare the cauliflower for this dish?

The cauliflower florets are browned in oil over medium heat for 5 minutes, then covered and cooked over low heat for another 5 minutes until tender.

How long can I store leftover Penne with Roasted Red Pepper Pesto?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.

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Penne with Roasted Red Pepper Pesto
[Vegan]

RC By: Rachel Carr

Author Bio

Rachel Carr has been a vegan and vegetarian chef for over ten years, working at... Read More

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Penne with Roasted Red Pepper Pesto [Vegan]

2-4

Dairy Free

An easy and healthy pasta is makes for a wonderful week-night dinner, when you want something that will please everyone. You can really load up on the veggies to make it extra healthy. Even the sauce is heavy on the veggies and packed with flavor. This simple dish can be... Read More

Ingredients You Need for Penne with Roasted Red Pepper Pesto [Vegan]

For the Sauce:

8-ounces roasted red pepper (about 2 whole red bell peppers, roasted and peeled)
2 Tablespoons nutritional yeast
1/2 cup olive oil
1/2 cup macadamia nuts or cashews, soaked 2 hours and rinsed
4 cloves garlic, whole
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle flakes
1-2 teaspoons sea salt
1/4 teaspoon black pepper, ground

For the Pasta:

4 cups cauliflower florets, cut in bite sized pieces
1 cup cherry tomatoes, halved
1/2 cup basil, chopped fine
1 8-ounce package of gluten free penne

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How to Prepare Penne with Roasted Red Pepper Pesto [Vegan]

In a food processor, puree all the ingredients together until smooth. Set aside until ready to use.
Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
Heat oil in a pan and add the cauliflower. Cook for 5 minutes over medium heat until the cauliflower is browned on both sides. Season with salt and pepper. Cover and finish cooking over low until tender for about 5 more minutes.
Add the sauce and cherry tomatoes and heat until sauce is hot. Stir in the cooked pasta and season with fresh basil, and sea salt and pepper to taste.
Remove from the heat and divide equally among 2-4 plates.