This scrumptious pasta recipe combines blistered baby tomatoes, pops of chilli, red pepper pesto, and nutritional yeast to create the perfect flavour-packed sauce for al dente penne pasta. Garnished with fresh basil and toasted sunflower seeds.
Red Pepper Pesto Pasta
Red Pepper Pesto Pasta
with blistered baby tomatoes & fresh basil
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Tomatoes
- Dried Chilli Flakes
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Nutritional Yeast
- Onion
- Onions
- Penne Pasta
- Pesto Princess Red Pepper Pesto
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Seasoning (Salt & Pepper)
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the baby tomatoes and fry until blistered, 3-4 minutes. While frying, gently squash the tomatoes with the back of a wooden spoon until they burst. Season, remove from the pan and set aside.
TOSS IT TOGETHER
Toss the blistered baby tomato mix, the pesto, ½ the basil, and ½ the yeast through the cooked pasta and loosen with the reserved pasta water until the desired consistency.
TUCK IN, CHEF!
Bowl up the red pepper pesto pasta. Sprinkle over the remaining yeast (to taste) and drizzle with the lemon juice and olive oil. Garnish with the remaining basil and the toasted sunflower seeds.
Penne Pasta - 100g
Sunflower Seeds - 10g
Onion - 1
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Baby Tomatoes - 100g
Pesto Princess Red Pepper Pesto - 50ml
Fresh Basil - 3g
Nutritional Yeast - 20ml
Lemon Juice - 10ml
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the baby tomatoes and fry until blistered, 3-4 minutes. While frying, gently squash the tomatoes with the back of a wooden spoon until they burst. Season, remove from the pan and set aside.
TOSS IT TOGETHER
Toss the blistered baby tomato mix, the pesto, ½ the basil, and ½ the yeast through the cooked pasta and loosen with the reserved pasta water until the desired consistency.
TUCK IN, CHEF!
Bowl up the red pepper pesto pasta. Sprinkle over the remaining yeast (to taste) and drizzle with the lemon juice and olive oil. Garnish with the remaining basil and the toasted sunflower seeds.
Penne Pasta - 200g
Sunflower Seeds - 20g
Onion - 1
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Baby Tomatoes - 200g
Pesto Princess Red Pepper Pesto - 100ml
Fresh Basil - 5g
Nutritional Yeast - 40ml
Lemon Juice - 20ml
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the baby tomatoes and fry until blistered, 5-6 minutes. While frying, gently squash the tomatoes with the back of a wooden spoon until they burst. Season, remove from the pan and set aside.
TOSS IT TOGETHER
Toss the blistered baby tomato mix, the pesto, ½ the basil, and ½ the yeast through the cooked pasta and loosen with the reserved pasta water until the desired consistency.
TUCK IN, CHEF!
Bowl up the red pepper pesto pasta. Sprinkle over the remaining yeast (to taste) and drizzle with the lemon juice and olive oil. Garnish with the remaining basil and the toasted sunflower seeds.
Penne Pasta - 300g
Sunflower Seeds - 30g
Onions - 2
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Baby Tomatoes - 300g
Pesto Princess Red Pepper Pesto - 150ml
Fresh Basil - 8g
Nutritional Yeast - 60ml
Lemon Juice - 30ml
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the baby tomatoes and fry until blistered, 5-6 minutes. While frying, gently squash the tomatoes with the back of a wooden spoon until they burst. Season, remove from the pan and set aside.
TOSS IT TOGETHER
Toss the blistered baby tomato mix, the pesto, ½ the basil, and ½ the yeast through the cooked pasta and loosen with the reserved pasta water until the desired consistency.
TUCK IN, CHEF!
Bowl up the red pepper pesto pasta. Sprinkle over the remaining yeast (to taste) and drizzle with the lemon juice and olive oil. Garnish with the remaining basil and the toasted sunflower seeds.
Penne Pasta - 400g
Sunflower Seeds - 40g
Onions - 2
Garlic Cloves - 2
Dried Chilli Flakes - 20ml
Baby Tomatoes - 400g
Pesto Princess Red Pepper Pesto - 200ml
Fresh Basil - 10g
Nutritional Yeast - 80ml
Lemon Juice - 40ml
Frequently Asked Questions
What is the preparation time for Red Pepper Pesto Pasta?
The preparation time for Red Pepper Pesto Pasta with blistered baby tomatoes & fresh basil is between 25 and 30 minutes.
What is the total time required to make Red Pepper Pesto Pasta with blistered baby tomatoes & fresh basil?
The total time required to make Red Pepper Pesto Pasta with blistered baby tomatoes & fresh basil is between 30 and 35 minutes.
How many servings does Red Pepper Pesto Pasta provide?
4 servings
What are the main ingredients in Red Pepper Pesto Pasta?
Baby Tomatoes, Dried Chilli Flakes, Fresh Basil, Garlic Clove, Garlic Cloves, Lemon Juice, Nutritional Yeast, Onion, Onions, Penne Pasta, Pesto Princess Red Pepper Pesto, Sunflower Seeds
What is the nutritional information of Red Pepper Pesto Pasta?
Calories: 763, Carbs: 113 grams, Fat: grams, Protein: 26.9 grams, Sugar: 15.7 grams, Salt: 596 grams
How do I prepare Red Pepper Pesto Pasta?
START THE SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the baby tomatoes and fry until blistered, 3-4 minutes. While frying, gently squash the tomatoes with the back of a wooden spoon until they burst. Season, remove from the pan and set aside. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PENNE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil. TOSS IT TOGETHER: Toss the blistered baby tomato mix, the pesto, ½ the basil, and ½ the yeast through the cooked pasta and loosen with the reserved pasta water until the desired consistency. TUCK IN, CHEF!: Bowl up the red pepper pesto pasta. Sprinkle over the remaining yeast (to taste) and drizzle with the lemon juice and olive oil. Garnish with the remaining basil and the toasted sunflower seeds.
What should be prepared from my kitchen to make Red Pepper Pesto Pasta?
Baby Tomatoes, Dried Chilli Flakes, Fresh Basil, Garlic Clove, Garlic Cloves, Lemon Juice, Nutritional Yeast, Onion, Onions, Penne Pasta, Pesto Princess Red Pepper Pesto, Sunflower Seeds
How many calories does Red Pepper Pesto Pasta have?
763 calories
How much fat content does Red Pepper Pesto Pasta have?
grams
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