Red Pesto Pasta with Vegan Sun-Dried Tomato Pesto

🧂 Ingredients

• 16 oz farfalle pasta
• ½ cup sundried tomato pesto
• ½ cup frozen peas

  defrosted
• 4 roasted baby bell peppers

  chopped
• 1 eggplant

  cubed
• 2 tbsp olive oil
• pinch salt
• 4 grinds fresh black pepper
• 1 tbsp nutritional yeast

  for garnish
• crushed red pepper

  optional; for garnish and heat
• 1 cup reserved pasta water

Instructions

• 1 Preheat oven to 400.
• 2 On a sheet pan place cubed eggplant, olive oil, salt and pepper. Mix and spread
  in a single layer. Then add the bell peppers to the pan whole. Cook for 25
  minutes, turning once halfway. Once cooked carefully remove the stems from the
  peppers and shop them small.
• 3 Cook pasta according to the box. Reserve one cup of the pasta water. Drain pasta
  and add back to the pot. Add pesto and water and mix well until it becomes
  saucy.
• 4 Add the peas, roasted peppers, roasted eggplant and optional nutritional yeast.
  Toss well.
• 5 Serve with a pinch of crushed red pepper.
• 6 Wrap any leftovers tightly and enjoy within 3-4 days.

Nutrition Info