Red Pesto Pasta (No Cream)

A red pesto pasta made with sun-dried tomatoes and no cream. Ready in 20 minutes using a pasta water trick for a silky, creamy sauce.

Course dinner

Cuisine Italian

Diet Gluten Free, Vegetarian

Keyword comfort food, easy, healthy, pasta, pesto rosso, quick, red pesto pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 523

While the pasta is cooking, add the sun dried tomatoes (along with the olive oil it’s packed with), almonds, garlic, and salt to a food processor. Pulse until a coarse paste forms.
Continue pulsing while slowly drizzling in the olive oil until well incorporated.
Add the parmesan cheese and pulse until just combined. Taste and adjust seasoning to taste.

Meanwhile, bring a large pot of salted water to a strong boil. Add the pasta and stir to avoid sticking.
Just before draining the pasta carefully remove ½ cup of the pasta water, and set aside. Drain the pasta (do not rinse) and add back to the pot it was cooked in.
Add half of the red pesto to the cooked pasta, along with the reserved pasta water.
Turn the pot to low and toss the pasta with the cooking water and pesto until it’s coated and slightly creamy.
Add additional red pesto until the pasta is coated with desired amount, then serve the remaining pesto on top of the tossed pasta or reserve for another use.
Serve the red pesto pasta with freshly grated parmesan cheese, red pepper flakes, and fresh basil, if desired.

Serving Suggestions: Freshly grated Parmesan cheese, red pepper flakes, fresh basil.