In case you need another reason to always keep a jar of sun-dried tomatoes on hand – check out this Red Pesto Pasta recipe ASAP. One bite will have you convinced! | Gluten Free + Vegan Option

Originally shared this recipe on September 18, 2017 – updated August 16, 2023 with improved photos, recipe, tips and ingredient explanations.

Why Make this Red Pesto Pasta

• It’s a great choice for an easy weeknight dinner. The pesto blends together in minutes and the kale cooks in less time than it take for your pasta to boil. If you’re not up to making your own pesto, feel free to use a store-bought pesto for an even easier dish.
• You can easily make it dairy free or vegan friendly. Swap out the parmesan for a vegan parmesan or nutritional yeast. You can also leave out the cheese altogether. The pesto is so incredibly flavor-packed – if you don’t usually use parmesan you probably won’t even miss it!
• It’s a total crowd pleaser! I’ve yet to meet a picky-eater who didn’t come back for a bowl of seconds.

Red Pesto Ingredients (AKA Pesto Rosso)

What’s inside this red pesto recipe?

• Sun dried tomatoes in oil – Look for tomatoes packed in olive oil.
• Tomato paste – This adds a vibrant red hue and a rich, tomato umami flavor.
• Garlic – What’s a pesto recipe without fresh garlic cloves to punch things up?
• Fresh basil – You need less than a traditional green pesto, but still enough to provide a nice, herby flavor.
• Parmesan Cheese (or vegan equivalent) – For even more umami! Nutritional yeast is a fantastic substitute if you want a dairy free options.
• Pine Nuts – Adds a creamy, nutty flavor.
• Salt – Flavor enhancer.

Kale & Pasta Prep

1. Kale Prep: Remove the hard stems then chop up into bite-sized pieces.
2. Boil Pasta: Bring a large pot of salted water to a boil then add the pasta. Cooking time will depend on the type of pasta you use. Follow the package instructions for al dente pasta.
   • Before you drain the pasta, save some of the cooking water to add at the end. Reserved pasta water mixed into the sauce helps create a thicker, silkier consistency.
3. Garlic & Chili: While the pasta cooks, sauté garlic and chili flakes in extra virgin olive oil. Cook a couple of minutes until the garlic is fragrant.
4. Cook Kale: Add prepped kale to the pan. It will look like a lot at first, but shrink down quite a bit as it cooks. Add 1-2 tablespoons water to the pan then cover with a fitted lid. Let the kale steam a few minutes to soften.
5. Combine: When everything is ready, add the pesto, cooked pasta and reserved water to the pan and toss well until combined.

Recipe Tips & Notes

• I like a pasta shape with plenty of little nooks and crannies for the pesto to fall into, but you can use whatever pasta type you’d like here.
• Make the sundried tomato pesto ahead of time. Make the pesto up to five days in an advance and store in an airtight container in the fridge until you’re ready to use it.
• Swap out the pine nuts for other nuts/seeds. Almonds, cashews, pepitas, walnuts, sunflower seeds – use whatever you’ve got on hand! I sometimes even use a combination of nuts and seeds if I need to.
• Add marinated mozzarella balls for a cheese twist!

How to Store Leftovers?

This pasta will keep about 5 days in the fridge. Allow the pasta to cool to room temp, then pack it up in an airtight container and place in the fridge.

Reheat leftovers in the microwave or over medium-low heat on the stove top until fully heated through. To keep the pasta from drying out as it reheats you may want to add extra olive oil or splash of water the pan to keep things moving.

More Mouthwatering Pasta Recipes

• Lemon Zucchini Pasta With Garlic Chili Breadcrumbs
• Za’atar Spiced Pasta With Chickpeas And Spinach
• Greek Lemon Cucumber Pasta Salad
• Creamy Cashew Tomato Pasta (Vegan!)
• Vegan Sun Dried Tomato Alfredo With Chickapea Pasta
• Balsamic Strawberry Pasta Salad
• Burst Cherry Tomato Pasta 

Enjoy!

Let me know if you try this Red Pesto Pasta dish! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Red Pesto Pasta with Sautéed Kale

Yield: 6 servings Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 30 minutes

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The sun dried tomato pesto blends up effortlessly and makes for a rich and satisfying sauce in the red pesto pasta!

Ingredients

Red Pesto

• 1 jar sun dried tomatoes from a jar packed in olive oil (8oz)
• 2 tablespoons tomato paste (32 g)
• 1/2 cup grated parmesan or nutritional yeast* (45g)
• 2 garlic cloves, sliced
• 1/2 teaspoon sea salt plus more to taste
• 1/2 cup lightly packed fresh basil
• 1/3 cup pine nuts (45g)

Pasta

• 1 pound gluten free pasta (450g)
• 1 tablespoon extra-virgin olive oil (15ml)
• 6 cups kale, hard stem removed and chopped into bite-sized pieces
• 2 large garlic cloves, minced
• 1/2 teaspoon red chili flakes (optional)
• 2 tablespoons water (30 ml)
• black pepper to taste

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Pesto

1. Add everything to a food processor and blend into a thick paste. Stop and scrape down the sides if needed. Blend into your desired consistency. For a thinner sauce, add more olive oil as needed. Set aside.

Pasta

1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to packet instructions. Before draining, carefully reserve about 1 cup of the pasta water (240ml) and set aside.
2. Add the olive oil to a large pan and warm over a medium heat. When the oil is shimmering add the garlic and chili flakes. Sauté 1-2 minutes until fragrant.
3. Add the kale to the pan. Stir and cook another few minutes to soften the leaves. Add water to the pan then cover with a fitted lid and cook about 3 minutes to steam and soften the kale. The kale should become noticeably darker and softer.
4. Reduce to a low heat. Add the cooked pasta to the pan along with the reserved water and red pesto sauce. Toss pasta until fully combined.
5. Taste and season with more salt, pepper, chili flakes etc as you see fit.
6. Cool leftovers to room temperature then pack up in an airtight container and keep refrigerated for up to 4 days

Notes

• Use nutritional yeast or vegan parmesan for vegan option. If you need this recipe to be vegetarian friendly, make sure to use a vegetarian parmesan.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Italian