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Red Pesto Pasta with Chickpeas and Greens

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This nourishing creamy red pesto pasta has the sweetness of roasted red capsicum and the creaminess from the ground up cashews. Pair it up with loads of veggies! It is perfect for dinner and if you have some leftovers, you can have them for lunch the next day! 
Red Pesto Pasta, can you believe it? it isn’t as popular as the green pesto but it is just as good! Try it out and see for yourself!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This is feeding: 3 people
Author: Anthea Cheng @rainbownourishments

Ingredients

Pasta

  • 500 g Buckwheat Pasta

Red Pesto Sauce

  • 1 Red Capsicum
  • 2 cloves Garlic
  • 1/2 cup Cashews soaked
  • 1/2 cup Vegetable Stock or water
  • 3 tbsp Nutritional Yeast

Toppings

  • 2 cups Baby Spinach
  • 1 can Chickpeas drained
  • 1 Avocado

Instructions

  • Preheat oven to 180C.
  • Cook pasta according to packet instructions.
  • Chop the capsicum into quarters and remove the seeds and core. Place on a lined baking tray and bake for 10-15 minutes or until softened.
  • Peel and chop the garlic. Saute in a small fry pan with a dash of oil or until fragrant. Set aside.
  • Wilt spinach in small fry pan.
  • To make the pasta sauce, add the roast capsicum, sautéed garlic, cashews, water and nutritional yeast into a blender. Blend until as smooth as possible.
  • Pour sauce over pasta and add spinach, avocado and chickpeas. Mix until combined.
  • Serve in your Coconut Bowls and enjoy!

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