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vegetables | roasted red pepper pesto pasta

Serves 3-4

Non-dairy pesto wasn't easy to make because ordinarily you'd add parmesan. Making a low-fat one wasn't easy either, because you'd usually add more oil too! But eventually we arrived at this. It's absolutely delicious and amazingly versatile: you can use it with just about everything! It tastes extremely creamy, but again, there is no cream or cheese in it. However, it does have nuts in it. The mixture is not quite the same without them, if you need to remove them for allergy purposes, but it's still very tasty.

Wheat free, dairy free, meat free version...

Ingredients...

Method...

  1. Heat the oven to 170°C
  2. Roast the peppers in the oil for approximately 25 minutes, until soft and beginning to blacken.
  3. Put all the ingredients in the blender and whizz until becomes smooth.

Maybe serve with...

This is gorgeous served on top of a baked potato or stirred through wheat free pasta. It's also a great topping for wheat-free pizza. Simply take the wheat-free pizza base (or diagonally cut baguette) and spread with the pesto. Top with peppers, olives, more finely chopped sun dried tomato and sprinkle with oregano or basil.

For those who can eat wheat...

For a quick snack, slice some ciabbata diagonally and bake as per instructions, spread with some pesto and top with a few more pine nuts (spread the pesto on before you bake if you made it the day before or it's cold) - you can lay strips of roasted other peppers across it. And then serve with a salad - a simple salad, maybe a green bean salad or green bean and olive salad with lemon dressing.

If you have leftover red peppers, see the mango pepper boats, and the pepper paprikash. If you have sun dried tomatoes and basil leftover, see Scarlett's secret sauce. If you have sun dried tomatoes leftover, see the mushroom provençal, quick fling pasta and cannelloni.

Copyright ©2005-2011 Dame Fandango Healthy Vegan Recipes