Penne with Roasted Red Pepper Pesto
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the Sauce:
  • 8 oz roasted red pepper (about 2 whole red bell peppers, roasted and peeled)
  • 2 Tablespoon nutritional yeast
  • ½ cup olive oil
  • ½ cup macadamia nuts or cashews, soaked 2 hours and rinsed
  • 4 cloves garlic, whole
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle flakes
  • 1-2 teaspoons sea salt
  • ¼ teaspoon black pepper, ground
For the Pasta:
  • 4 cups cauliflower florets, cut in bite sized pieces
  • 1 cup cherry tomatoes, halved
  • ½ cup basil, chopped fine
  • 1 8 oz package of gluten free penne
  1. Makes 16 oz sauce. Serves 2-4
  2. In a food processor, puree all the ingredients together until smooth. Set aside until ready to use.
  3. Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
  4. Heat oil in a pan and add the cauliflower. Cook for 5 minutes over medium heat until the cauliflower is browned on both sides. Season with salt and pepper. Cover and finish cooking over low until tender for about 5 more minutes.
  5. Add the sauce and cherry tomatoes and heat until sauce is hot. Stir in the cooked pasta and season with fresh basil, and sea salt and pepper to taste.
  6. Remove from the heat and divide equally among 2-4 plates.
Recipe by Plant Craft at