Tomato and red pepper pesto pasta

This is a tasty vegetarian pasta dish, but if you leave out the parmesan it works just as well as a vegan dish.

Serves 4


For the pesto;

  • 360g roasted red peppers
  • 50g pine nuts
  • Handful fresh basil
  • 4 tablespoons tomato puree
  • 2 garlic cloves
  • Large glug of olive oil
  • Pinch of salt 

For the pasta;

  • 500g penne pasta
  • Olive oil
  • 1 red onion (peeled and chopped)
  • 1 red pepper (de seeded and diced)
  • 3 chestnut mushrooms (diced)
  • 50g pine nuts
  • Handful of black olives (halved)
  • Black pepper (to taste)
  • Parmesan (for topping)


Stick the pesto ingredients into a food processor and blitz well.

Cook and drain the pasta.

In a pan, fry the onion in a little olive oil, for a few minutes, until soft.

Add the pasta to the pan, along with the pesto and mix well. Stir in the rest of the ingredients.

Cook for about 5 minutes, stirring occasionally. Serve topped with a little parmesan.

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