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+ servings
5 from 4 votes

Red Pesto Pasta

by: claire cary

This red pesto pasta is a 20 minute dish that is bursting with flavor, so easy to make and naturally vegan. Serve it with your favorite protein or enjoy as is!
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins


  • 1 pound pasta of choice I used gluten free
  • 2 roasted red peppers I like fire roasted, but regular work too
  • ½ cup sundried tomatoes packed in oil
  • 1 cup fresh basil
  • ½ cup walnuts or pine nuts
  • ¼ cup cashew parmesan click for recipe
  • Juice from 1/2 lemon
  • 2 tbsp tomato paste
  • 2 large cloves garlic
  • ½ tsp salt or to taste
  • 1/4-1/2 cup pasta water
  • cup olive oil
  • ½ tsp red pepper flakes or more if you like spice
  • ½ tsp black pepper


  • Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to save 1/2 cup of the pasta water for the sauce.
  • Meanwhile, add add sauce ingredients to a food processor or blender. Start with 1/4 cup of the pasta water and add more as needed to thin the sauce. Blend until smooth.
  • Taste and adjust flavors as desired.
  • Toss with the cooked pasta and serve with extra basil, parmesan and red pepper flakes. Enjoy!


If you are not vegan or dairy free, the cashew parmesan can be subbed with regular parmesan. 
Serving: 1bowl / Calories: 489kcal / Carbohydrates: 65g / Protein: 14g / Fat: 20g / Fiber: 5g / Sugar: 6g

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