Hey there, fellow foodies! If you’re looking for a dish that’s creamy, full of flavor, and still light on the calories, then you’ve come to the right place! This creamy pesto and roasted red pepper pasta is a game-changer. It’s a meat-free delight that’s not only super nutritious but also packed with protein, thanks to the magic of Greek yogurt and cashews. Whether you’re in the mood for a cozy meal for two or looking to impress at your next dinner gathering, this dish is sure to become a favorite. Let’s dive into the recipe!
Method
Prepare the Pasta
Start by boiling the pasta in a large saucepan. Add a pinch of salt to the water, then cook the pasta according to the package instructions. Once it’s cooked al dente, drain the pasta, but be sure to reserve some of the pasta water for later. Set the pasta aside.
Sauté the Shallots and Garlic
While the pasta is cooking, heat a little oil in a frying pan over medium heat. Add the chopped shallots and crushed garlic, seasoning with a pinch of salt. Stir frequently, cooking the shallots until they are softened and slightly translucent, which should take about 3-4 minutes. This will create a flavorful base for the sauce.
Add the Veggies and Spices
Next, stir in the roasted red peppers, cherry tomatoes, cashews, paprika, and dried basil into the pan. Continue to cook for another 5 minutes, allowing the vegetables to soften and the spices to release their fragrance. This step enhances the flavors and helps everything blend together.
Make the Creamy Sauce
Once the vegetables and spices have cooked down, transfer the entire mixture to a food processor or blender. Add the red pesto, Greek yogurt, and a ladle of the pasta water (this helps the sauce reach the perfect creamy consistency). Blitz the ingredients until smooth and creamy, making sure everything is well combined.
Combine the Pasta and Sauce
Now it’s time to bring it all together. Add the cooked pasta into the food processor or blender with the creamy sauce. Gently toss the pasta with the sauce, making sure to coat every strand. If the sauce is too thick, gradually add more reserved pasta water until it reaches your desired consistency.
Serve and Garnish
Transfer the pasta to serving bowls and garnish with freshly torn basil leaves, a generous sprinkle of parmesan, and a crack of black pepper. This final touch will elevate the dish and add a burst of flavor!
Necessary Tools
- Saucepan for boiling pasta
- Frying pan for sautéing shallots and garlic
- Food processor or blender for the sauce
- Ladle for pasta water
- Serving bowl
Creamy Pesto and Roasted Red Pepper Pasta A Healthy Twist on a Comfort Classic!
Cuisine: ItalianDifficulty: Easy2
servings10
minutes15
minutes25
minutesIngredients
200g pasta
3 small shallots, chopped
2 cloves garlic, crushed
2 roasted red peppers from a jar (150g)
5 cherry tomatoes, halved
30g cashews
25g red pesto
20g 0% fat Greek yogurt
1 tsp paprika
1 tsp dried basil
Salt + pepper to taste
Torn basil leaves and parmesan for topping
Directions
- Prepare the Pasta Start by boiling your pasta in a saucepan with a pinch of salt. Cook according to the package instructions.
- Sauté the Shallots and Garlic In a frying pan, heat a little oil over medium heat and sauté the chopped shallots with the crushed garlic and a pinch of salt. Cook until softened, about 3-4 minutes.
- Add the Veggies and Spices Stir in the roasted red peppers, cherry tomatoes, cashews, paprika, and basil. Let everything cook together for another 5 minutes. This will allow the flavors to meld and create that mouth-watering aroma.
- Make the Creamy Sauce Transfer the sautéed mixture into a food processor or blender. Add the red pesto, Greek yogurt, and a ladle of the pasta water (this will help make the sauce silky smooth). Blitz until it’s nice and creamy.
- Combine the Pasta and Sauce Once the pasta is done, drain it, reserving some of the pasta water. Toss the pasta in the creamy sauce, using a little more pasta water if you need to loosen it up. Stir everything until the pasta is fully coated.
- Serve and Garnish Serve the pasta hot, topped with fresh torn basil, a generous sprinkle of parmesan, and a crack of black pepper for an extra burst of flavor!
Notes
- Make sure you don’t overcook the shallots and garlic they only need to be softened. If they brown too much, it can affect the flavor of your sauce.
- Keep an eye on the pasta water! Adding too much will make the sauce too runny, but using just the right amount helps create the perfect creamy consistency.
- Don’t rush blending the sauce. Let it run for a minute or so to ensure everything blends perfectly smooth. Trust me, it makes all the difference!
Serving Suggestions
- Serve with a side of crispy garlic bread to soak up the creamy sauce!
- Pair it with a light salad, like arugula or spinach with a balsamic glaze, for a refreshing contrast to the richness of the pasta.
- For extra protein, consider adding grilled chicken or tofu if you’re not following a vegetarian diet.
Fun Fact
Did you know that cashews, the secret ingredient in this sauce, are not only delicious but also high in healthy fats, protein, and antioxidants? They help create a smooth, creamy texture without the need for dairy-heavy cream. Plus, they’re great for heart health!
Conclusion
This creamy pesto and roasted red pepper pasta is the kind of dish that makes you feel good about what you’re eating while still delivering on taste. The sauce is velvety and flavorful, while the pasta adds the perfect texture. It’s the perfect balance of nutrition and comfort, and it’s sure to satisfy your cravings without making you feel guilty. I hope you enjoy making (and eating!) this dish as much as I did! Happy cooking!
