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    Home » Simple Vegan Recipes » Easy Vegan Pasta Recipes

    Vegan Red Pepper Pesto Fettuccini

    Published: May 22, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    red pepper pesto pasta topped with fairy dust
    bowl of red pepper pesto pasta with spinach and black olives
    bowl of red pepper pesto pasta with spinach and black olives, text overlay

    Flavorful, veggie-packed vegan red pepper pesto comes together in the time it takes your pasta to boil. It's a totally addictive vegan pasta sauce!

    bowl of red pepper pesto pasta with spinach and black olives
    Jump to:
    • Ingredients and substitutions
    • How to make red pepper pesto
    • Serving and storage directions
    • Frequently asked questions
    • More vegan pesto recipes
    • 📖 Recipe

    Roasted red pepper pesto is a flavorful pasta sauce that's perfect tossed with fettuccine or your favorite pasta!

    The recipe below transforms this pesto into a 15-minute dinner that's perfect for busy weeknights. And it's a total crowd-pleaser, too!

    fettuccine, roasted peppers, greens, olives, and seasonings in bowls on a white table

    Ingredients and substitutions

    • fettuccine - I love the way the red pepper pesto clings to this long, flat pasta, but feel free to use your favorite pasta of choice instead.
    • baby spinach - The spinach is optional, but I do love the way a green veggie pairs with this sauce. Use other quick-cooking greens, if you prefer. You can also use one to two cups of thawed, frozen spinach instead, and just toss it into the sauce and pasta at the end.
    • roasted red peppers - I use roasted red peppers from a jar, but you're welcome to roast them yourself. If you want to do it from scratch, roast two red bell peppers, let them cool, and remove the skin before using.
    • nuts - Nuts and pesto go hand in hand. You can use cashews, walnuts, almonds, or pine nuts. For nut-free, use pumpkin seeds.
    • olive oil - Choose a good, extra virgin olive oil for the best flavor!
    • garlic - Fresh garlic gives this pesto an amazing flavor! Use two large of four small cloves.
    • red wine vinegar - Vinegar adds a little acidity and zing to this pesto. Start with a little bit of vinegar, and add more to taste. This will depend on your personal tastes, the nuts you use, and how tangy the peppers are to start.
    • sliced black olives - I just love the way olives add heartiness and flavor to this dish! You can omit them, if needed.
    • magical fairy dust - This is my homemade vegan Parmesan cheese, and it is ah-MAZING for topping this red pepper pesto pasta! You can use store-bought vegan Parmesan instead, if you like
    image collage showing the greens in the colander before and after tossing with the hot pasta, the pesto ingredients in the food processor, and the red pepper pesto pasta ingredients in the mixing bowl before tossing together

    How to make red pepper pesto

    Cook the pasta according to package directions.

    Meanwhile, place the spinach in your colander. When the pasta is done cooking, drain it over the spinach, tossing them together until the spinach wilts.

    While the pasta is cooking, you have plenty of time to make the red pepper pesto sauce.

    Combine all of the sauce ingredients (start with one tablespoon of the vinegar) in your food processor and run it until you have an even mixture. You can go for a chunkier pesto, like I did, or keep running until it's smooth and creamy.

    If you want this pesto to be totally smooth, make it in your blender instead of the food processor.

    Season to taste with salt and pepper, and add the second tablespoon of vinegar, if you want it more tangy.

    To serve, transfer the pasta-spinach mixture to a large serving bowl and toss with the red pepper pesto and sliced olives. Serve hot, topped with fairy dust.

    red pepper pesto pasta topped with fairy dust

    Serving and storage directions

    You can add a 15-ounce can (1 ¾ cups cooked) drained kidney beans, white beans, or chickpeas, if you want some extra protein. Just toss them in when you add the olives.

    Like a more conventional pesto, you can serve this red pepper version tossed with pasta, like I did here, but there are so many delicious applications for a good pesto like this one:

    • Use it as a decadent sauce in place of tomato sauce in a lasagna.
    • Serve it in a bowl with plenty of fresh, warm, crusty bread for dipping.
    • Spread it onto your next sandwich or wrap instead of mayo.
    • Use it in place of pizza sauce.
    • Spread it onto bread slices for pesto crostini.
    • Use it as a sauce for your next vegan bowl

    Leftover red pepper pesto will keep for three to four days in the fridge.

    You can also freeze the sauce for up to six months! Thaw overnight in the refrigerator or for a few hours on the kitchen counter, then stir well and warm in the microwave before tossing with pasta.

    Frequently asked questions

    What is pesto?

    Before we get to the recipe, let's talk about what pesto even is. Typically, it's a green sauce starring basil, olive oil, lemon juice, garlic, pine nuts, and Parmesan cheese. This red pepper pesto recipe is a little bit offbeat, but its roots are in a traditional pesto.

    It's a lot of fun to mix up pestos, and I do it all the time! Really, any sauce that's a combination of herbs, nuts or seeds, oil, garlic, something acidic (like lemon or vinegar), and a cheesy element (like nutritional yeast).

    More vegan pesto recipes

    • white ceramic bowl with pesto tofu pasta topped with fairy dust and minced basil
      Vegan pesto tofu pasta
    • white bowl of vegan arugula pesto on a slate table surrounded by lemon, garlic, and arugula leaves
      Vegan Arugula Pesto for Spooning or Dipping
    • bowl of vegan avocado pasta topped with chopped tomato
      Avocado Pesto Pasta

    📖 Recipe

    bowl of red pepper pesto pasta with spinach and black olives

    Vegan Red Pepper Pesto

    Flavorful, veggie-packed vegan red pepper pesto comes together in the time it takes your pasta to boil. It's a totally addictive vegan pasta sauce!
    Prevent your screen from going dark
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Sauces and Dressings
    Cuisine: Vegan
    Keyword: red pepper pesto
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 4
    Author: Becky Striepe

    Ingredients

    • 6-8 ounces fettuccini
    • 6 cups baby spinach - or other quick-wilting greens

    Pesto Ingredients

    • 1 12 ounce jar roasted red peppers - drained
    • ¾ cup packed fresh basil leaves and stems
    • ½ cup cashews, walnuts, almonds, or pine nuts - Use pumpkin seeds for nut-free.
    • ½ cup olive oil
    • 2-4 cloves garlic - depending on size. Use 2 cloves if they're large, 4 if they're small.
    • 1-2 tablespoons red wine vinegar - to taste
    • 1 tablespoon nutritional yeast - optional

    To Serve

    • 2.25 ounce can sliced black olives
    • 1 batch Magical Fairy Dust - for topping, optional
    US Customary - Metric

    Instructions

    Cook the pasta and spinach.

    • Cook the pasta according to package directions. Place the spinach in your colander, and drain the pasta over the spinach, tossing them together until the spinach wilts.

    Make the pesto while the pasta cooks.

    • Combine all of the sauce ingredients (start with 1 tablespoon of the vinegar) in your food processor and run it until you have an even mixture. You can go for a chunkier pesto, like I did, or keep running until it's smooth and creamy.  If you want this pesto to be totally smooth, make it in your blender instead of the food processor.
    • Season to taste with salt and pepper, and add the second tablespoon of vinegar, if you want it more tangy.
    • To serve, transfer the pasta-spinach mixture to a large serving bowl and toss with the red pepper pesto and sliced olives. Serve hot, topped with fairy dust.

    Equipment

    • food processor or blender

    Video

    Notes

    Leftover red pepper pesto will keep for 3 to 4 days in the fridge. You can also freeze the sauce for up to 6 months! Thaw overnight in the refrigerator or for a few hours on the kitchen counter, then stir well and warm in the microwave before tossing with pasta.
    You can add a 15-ounce can (1 ¾ cups cooked) drained kidney beans, white beans, or chickpeas, if you want some extra protein. Just toss them in when you add the olives.

    Nutrition

    Nutrition Facts
    Vegan Red Pepper Pesto
    Amount per Serving
    Calories
    567
    % Daily Value*
    Fat
     
    41
    g
    63
    %
    Saturated Fat
     
    6
    g
    30
    %
    Trans Fat
     
    0.03
    g
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    27
    g
    Cholesterol
     
    36
    mg
    12
    %
    Sodium
     
    1632
    mg
    68
    %
    Potassium
     
    655
    mg
    19
    %
    Carbohydrates
     
    43
    g
    14
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    5032
    IU
    101
    %
    Vitamin C
     
    54
    mg
    65
    %
    Calcium
     
    125
    mg
    13
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Andrea Morgan

      November 02, 2020 at 4:55 pm

      5 stars
      We have made this over and over -- so yummy!!!

      Reply
      • Becky Striepe

        November 03, 2020 at 1:13 pm

        Oh, I am so glad to hear it! Thank you, Andrea!

        Reply
    2. Cadry

      April 24, 2019 at 4:20 pm

      I'm all about pesto in the summer. It's so nice to have something really quick, easy, and filling with a minimal amount of effort. As a roasted red pepper fan, I know I'd love this!

      Reply
      • Becky Striepe

        April 24, 2019 at 5:10 pm

        Thank you, Cadry!

        Reply
    3. Sarah De la Cruz

      April 22, 2019 at 5:29 pm

      This looks super yummy! Like next level comfort food with a twist!!! Plus it's so pretty—would make a perfect date night meal!

      Reply
      • Becky Striepe

        April 23, 2019 at 9:34 pm

        Thank you, Sarah!

        Reply
    4. Dianne

      April 22, 2019 at 12:02 pm

      5 stars
      This pesto is the besto! I love how quick and easy it is to make. You really can't beat at 20-minute dinner!

      Reply
      • Becky Striepe

        April 23, 2019 at 9:33 pm

        Truly, you can't!

        Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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