Red Pesto Pasta Recipe

  • Author: Michiel Steur
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


This 10-minute red pesto pasta, with sun-dried tomatoes, roasted peppers and walnuts will be your new favourite quick weeknight recipe!



  • 500g spaghetti (or any other pasta of choice)
  • 155g sun-dried tomatoes
  • 170g roasted peppers (mix of red and yellow)
  • 50g parmesan cheese
  • 30g walnuts
  • 5 fresh basil leaves
  • 50ml extra-virgin olive oil
  • Salt and pepper, to taste


  • Bring a large pot of salted water to the boil. Cook spaghetti according to package instructions.
  • Meanwhile, blitz all remaining ingredients into a pesto, using a food processor or mini chopper.
  • Drain pasta, and save two cups of pasta water.
  • Return pasta to the pot, add the red pesto and stir vigorously. Keep stirring while adding a little bit of pasta water at a time, until you have reached the desired consistency and the pasta is fully coated in the pesto.
  • Divide between four bowls and top with some freshly grated black pepper. Serve immediately.

  • Category: Main course
  • Method: Boil
  • Cuisine: Italian


  • Calories: 630
  • Sugar: 2.2 g
  • Sodium: 783.7 mg
  • Fat: 17.5 g
  • Saturated Fat: 3.2 g
  • Unsaturated Fat: 2.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 94.4 g
  • Fiber: 2.3 g
  • Protein: 21 g
  • Cholesterol: 0 mg

Keywords: red pesto pasta recipe, tomato pesto recipe, tomato pepper walnut pesto, homemade red pesto pasta, red pesto spaghetti recipe