Vegan Roasted Red Pepper Pesto Pasta Recipe with Broccoli and Kale - Running on Real Food

Roasted Red Pepper Pesto Pasta with Kale and Broccoli

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Stovetop, Food Processor
  • Cuisine: Vegan, Gluten-Free

You can use this pesto sauce any way you like, try it as a dip for raw veggies, spread in a wrap or in your own pasta creations. Try it over a bowl of whole-wheat pasta with kale and broccoli for a simple, healthy and easy vegan dinner.



For the Roasted Red Pepper Pesto

  • 1 cup packed, roasted red peppers (2 large or 3 small red peppers, approx. 255 g)
  • 4 cloves garlic
  • 1 cup lightly packed fresh basil (35 g)
  • 1/2 cup walnuts (or almonds, 65 g)
  • 1/4 water or vegetable broth
  • 1 tsp sea salt

For the Pasta

  • 4 cups lightly packed, de-stemmed and chopped kale (180 g)
  • 4 cups chopped broccoli (350 g, optional)
  • 4 servings pasta of choice (85 g dry) such as whole wheat penne, spaghetti or chickpea or lentil pasta
  • nutritional yeast for topping (optional)


  1. Add the roasted red peppers, garlic, basil, walnuts, water (or broth) sea salt and black pepper to a food processor or blender and pulse to combine. I would recommend leaving it a little on the chunkier side rather than blending to completely smooth.
  2. Cook the pasta according to instructions on package making sure to use a pot large enough that you’ll be able to add the veggies in. When there is about 5 minutes left on the pasta, add the kale and broccoli to the pot with the pasta.
  3. Drain the pasta and veggies then add them back to the pot. Add the red pepper pesto and mix well.
  4. Serve topped with fresh basil, fresh cracked black pepper and nutritional yeast or vegan parmesan.


Find instructions for how to make roasted red peppers here.

Keywords: easy, simple, healthy, whole food plant-based