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Red Pesto Pasta (20 Min, Vegan)

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Red Pesto Pasta - The natural evolution of a classic dish | hurrythefoodup.com

Let’s talk less about the pasta and more about the pesto – after all that’s what makes this red pesto pasta special 🙂


Pesto has as interestingly long history – in various guises it can trace its roots back to the Ancient Roman age.

The word pesto comes from the original Genoesepestâ, and it means to pound or crush.

Technically speaking, anything can be called pesto if it’s ground or crushed, but pesto as we know it is certainly the tastiest.

It was traditionally made in a mortar and pestle – hence the name (1).

Modern day pesto is believed to have come from an ancient Roman dish called moretum – a healthy mix of garlic, nuts, cheese, salt and oil. It was also made in a mortar and pestle (2).

Basil only became a well-documented ingredient in as recently as the latter half of the 1800s.

Since then countless variations have been with different varieties of nuts, garlic, oil and often but not always cheese.

Pesto Rosso, or red pesto, which is what this pasta meal is based on, is relatively new and the primary ingredient is tomato.

We have basil in our red pesto, but no cheese. We also made a green pesto, which does have cheese, but no tomato. It could also be made without cheese.

Red Pesto Pasta - The natural evolution of a classic dish | hurrythefoodup.com

Back to the red pesto pasta…

So why are we telling you all this? Well basically, if it’s been enjoyed for a couple of thousand years then it can’t be bad, right? 😉

In a nod to our experimental pesto-loving ancestors, we’ve created this simple yet delish red pesto pasta dish – we’ve added a handful of rocket for the nutritional benefits (hint: rocket rocks!), and we couldn’t resist throwing in a few cherry tomatoes for that juicy, sweet crunch at the end.

Red Pesto Pasta - The natural evolution of a classic dish | hurrythefoodup.com
Red Pesto Pasta
5 from 7 votes
Red Pesto Pasta – The natural evolution of a classic dish. The pesto is all vegan and has received so much praise already you won’t believe it!
Cuisine:Vegan
Diet: dairy-free, egg-free, vegan
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Servings:2 people
Calories:467kcal

Ingredients

Instructions

  • Boil that spaghetti o’yours.
    7 oz wholegrain spaghetti
  • Dice the onion and fry it with olive oil in a pan on medium heat.
    1 onion, 1 tsp olive oil
  • While that’s cooking put the seeds in a frying pan and fry without oil. They’ll only take a minute or two so don’t let them burn!
    1 tbsp sunflower seeds
  • Drain the cooked pasta then add it into the pan, mix in red pesto, spinach/arugula and a good handful of diced cherry tomatoes.
    3-4 tbsp red pesto, 3 oz spinach, ½ cup cherry tomatoes
  • Add a few splashes of water if you want it a bit creamier.
  • For serving add a couple more cherry tomatoes as a garnish, and sprinkle over the sunflower seeds.
  • Enjoy 🙂

NOTES

Make-ahead? Yes, prep the night before. It can be reheated.
Freezable? Yes, absolutely.
Depending on what you want add cheddar cheese for taste, or leave it out for a vegan version. Click here for a healthy vegan red pesto.

IF YOU LIKED THIS RECIPE: then check out this lovely green pesto, or try this creamy avocado pasta for an amazing pesto alternative!

Nutrition

Nutrition Facts
Red Pesto Pasta
Serving Size
 
333 g
Amount per Serving
Calories
467
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
2
mg
1
%
Sodium
 
255
mg
11
%
Potassium
 
644
mg
18
%
Carbohydrates
 
87
g
29
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
4318
IU
86
%
Vitamin C
 
25
mg
30
%
Calcium
 
124
mg
12
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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12 comments
  1. I made the Red Pesto Pasta from your site last night, and it was a flavor explosion! Quick, easy, and incredibly delicious. This recipe is definitely going into my regular dinner rotation. Thanks for sharing such a tasty dish!

    1. Really happy to hear that! I love the red pesto too :-))

  2. ooo that red pesto is such a good idea!! would love to switch it up instead of using regular pasta sauce all the time.

    1. It’s totally the way forward! Tastier and more nutritious – win-win if you ask me 🙂

  3. Oh yum, this looks like the perfect summer pasta dish! I love pesto, but have never made a red one before – need to change that now 🙂