Vegan Recipes - Entrees

5 Minute Roasted Red Pepper Pesto and Pasta

by Sarah Kramer

Roasted red peppers come in a jar and are usually in the pickle section of your local supermarket. If I want to add a little extra weight to this recipe, I'll throw in a little tofu or mock chicken.

Ingredients:

dry pasta, enough for 2 people
3/4 cup roasted red peppers, drained
1/3 cup walnuts
1/2 cup fresh basil, packed tightly
1/4 cup fresh parsley, packed tightly
1 clove garlic
1/4 cup olive oil

In a large pot of salted water, boil the pasta.

While pasta is cooking, in a food processor or blender; blend together the red peppers, walnuts, basil, parsley and garlic. Slowly add the olive oil, while processing, until well mixed. Set aside.

Drain and return noodles to the pot. Add the pesto to the noodles and toss together well.

Serve immediately. Makes 2 large and 4 small servings

Reprinted with permission from La Dolce Vegan!: Vegan Livin' Made Easyby Sarah Kramer ( GoVegan.net) Arsenal Pulp Press.

Sarah Kramer is a self confessed web junkie, "spreading the Vegan gospel to anyone who will listen." An avid writer, Sarah is the author of How It All Vegan!: Irresistible Recipes for an Animal-Free Diet, The Garden of Vegan: How It All Vegan Again!, and La Dolce Vegan!: Vegan Livin' Made Easy. Sarah's safe haven on the world wide web is GoVegan.net.

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