Vegetarian Red Pepper Pesto Pasta

This scrumptious pasta recipe combines blistered baby tomatoes, pops of chilli, red pepper pesto, and Italian-style cheese to create the perfect flavour-packed sauce for al dente penne pasta. Garnished with fresh basil and toasted sunflower seeds.

Vegetarian Red Pepper Pesto Pasta

with blistered baby tomatoes & fresh basil

4.5

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Vegetarian Red Pepper Pesto Pasta
  1. Penne Pasta

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

  2. 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.

  3. START THE SAUCE

    Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the rinsed 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.

  4. TOSS IT TOGETHER

    Toss the blistered baby tomato mix, the pesto, ½ the torn basil, and ½ the cheese through the cooked pasta.

  5. TUCK IN, CHEF!

    Bowl up the red pepper pesto pasta. Sprinkle over the remaining cheese and drizzle with olive oil. Garnish with the remaining basil and the toasted Sunflower Seeds.

  1. Penne Pasta

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

  2. 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.

  3. START THE SAUCE

    Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the rinsed 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.

  4. TOSS IT TOGETHER

    Toss the blistered baby tomato mix, the pesto, ½ the torn basil, and ½ the cheese through the cooked pasta.

  5. TUCK IN, CHEF!

    Bowl up the red pepper pesto pasta. Sprinkle over the remaining cheese and drizzle with olive oil. Garnish with the remaining basil and the toasted Sunflower Seeds.

  1. Penne Pasta

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

  2. 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.

  3. START THE SAUCE

    Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the rinsed 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.

  4. TOSS IT TOGETHER

    Toss the blistered baby tomato mix, the pesto, ½ the torn basil, and ½ the cheese through the cooked pasta.

  5. TUCK IN, CHEF!

    Bowl up the red pepper pesto pasta. Sprinkle over the remaining cheese and drizzle with olive oil. Garnish with the remaining basil and the toasted Sunflower Seeds.

  1. Penne Pasta

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

  2. 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.

  3. START THE SAUCE

    Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the rinsed 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.

  4. TOSS IT TOGETHER

    Toss the blistered baby tomato mix, the pesto, ½ the torn basil, and ½ the cheese through the cooked pasta.

  5. TUCK IN, CHEF!

    Bowl up the red pepper pesto pasta. Sprinkle over the remaining cheese and drizzle with olive oil. Garnish with the remaining basil and the toasted Sunflower Seeds.

Frequently Asked Questions

What is the preparation time for Vegetarian Red Pepper Pesto Pasta?

The preparation time for Vegetarian Red Pepper Pesto Pasta with blistered baby tomatoes & fresh basil is between 25 and 30 minutes.

What is the total time required to make Vegetarian Red Pepper Pesto Pasta with blistered baby tomatoes & fresh basil?

The total time required to make Vegetarian Red Pepper Pesto Pasta with blistered baby tomatoes & fresh basil is between 30 and 35 minutes.

How many servings does Vegetarian Red Pepper Pesto Pasta provide?

4 servings

What are the main ingredients in Vegetarian Red Pepper Pesto Pasta?

Baby Tomatoes, Dried Chilli Flakes, Fresh Basil, Garlic Heads, Grated Italian-style Hard Cheese, Onion Medium, Penne Pasta, Pesto Princess Red Pepper Pesto, Sunflower Seeds

What is the nutritional information of Vegetarian Red Pepper Pesto Pasta?

Calories: 745, Carbs: 96 grams, Fat: grams, Protein: 30 grams, Sugar: 11.2 grams, Salt: 783 grams

How do I prepare Vegetarian Red Pepper Pesto Pasta?

START THE SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Add the rinsed 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. TUCK IN, CHEF!: Bowl up the red pepper pesto pasta. Sprinkle over the remaining cheese and drizzle with olive oil. Garnish with the remaining basil and the toasted sunflower seeds. TOSS IT TOGETHER: Toss the blistered baby tomato mix, the pesto, ½ the torn basil, and ½ the cheese through the cooked pasta. 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 and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Vegetarian Red Pepper Pesto Pasta?

Baby Tomatoes, Dried Chilli Flakes, Fresh Basil, Garlic Heads, Grated Italian-style Hard Cheese, Onion Medium, Penne Pasta, Pesto Princess Red Pepper Pesto, Sunflower Seeds

How many calories does Vegetarian Red Pepper Pesto Pasta have?

745 calories

How much fat content does Vegetarian Red Pepper Pesto Pasta have?

grams

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

Views: 785