14 January 2016

Roasted red pepper pesto with red lentil fusilli

I made this super quick flavoursome vegan dish, it probably took about 15 minutes, which makes it perfect for busy weekdays. For the red pesto I used roasted red peppers (the antipasti type), sundried tomatoes, garlic and cashew nuts. This was a really nice and intense pesto. I combined this pesto with pasta made from red lentils. I have recently experienced with different new pasta types and this one turned out to be quite nice. The pasta actually tastes a bit like red lentils. So all in all this was a fairly healthy meal as well with a few salad leaves on the side.

Here is the recipe.


1 cup roasted red peppers
3 sundried tomatoes
2 garlic cloves
50 g cashew nuts
5 tbsp olive oil
250 g red lentils fusilli


Purée the roasted red peppers, sundried tomatoes, garlic cloves, cashew nuts and olive oil into an even paste. Add a pinch of salt, if you like.

Cook the pasta as per packet instructions, combine with the pesto and serve.

Can it get any easier than this?! I'm really happy about such dishes on a busy day when there isn't too much time for cooking. This also made an excellent lunch for the next day.

Your VegHog


  1. I love the sound of this! Both your twist on red pepper pesto & red lentil pasta. Yum :)

    1. Thank you very much for your comment! I liked it as well and it will become a standard weekday meal for me for sure.


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