Creamy Red Pesto Pasta by @luchokooc

33 min

4 servings

🍅

500 g

Tomatoes

🍅

60 ml

Tomato paste

🌿

15 g

Basil

🌰

60 ml

Nuts

⚫

5 ml

Pepper

🧂

1.5 g

Salt

🧀

50 g

Parmesan cheese

🫒

120 ml

Olive oil

🥛

60 ml

Milk

🧅

75 g

Red onion

🥛

120 ml

Heavy cream

🍝

100 g

Pasta

  1. Cook
    • tomatoes

    Bring a pot of water to a boil and cook the 5 tomatoes until their skins loosen.

  2. Drain
    • tomatoes
    • Red onion

    Drain the tomatoes and remove their skins with a vegetable peeler or your hands.

  3. Add
    • tomatoes
    • fresh basil
    • Pepper

    Add the peeled tomatoes, 1/4 cup tomato paste, basil, almonds, black pepper, salt, Parmesan cheese, olive oil, and milk to a blender.

  4. Blend

    Blend the ingredients for 1 minute until the red pesto is smooth and creamy.

  5. Chop
    • red onion

    Finely chop the 1/2 red onion.

  6. Heat
    • olive oil
    • red onion

    Heat a small amount of the olive oil in a large pan and sauté the chopped red onion until softened.

  7. Pour
    • heavy cream

    Pour the blended red pesto into the pan and stir in the 1/2 cup heavy cream.

  8. Cook

    Cook the creamy red pesto over medium heat for 5 minutes, stirring occasionally.

  9. Cook
    • dry pasta

    Cook the 100 g dry pasta in boiling water for 10 minutes until al dente.

  10. Drain
    • pasta cooking water
    • dry pasta

    Reserve 1/4 cup pasta cooking water and drain the cooked pasta.

  11. Stir
    • dry pasta

    Add the drained pasta to the creamy red pesto sauce and stir to coat.

  12. Stir
    • pasta cooking water
    • Pasta

    Stir in the reserved pasta cooking water and cook for 3 more minutes until glossy and coated.

Creamy Red Pesto Pasta by @luchokooc

33 min

4 servings

🍅

500 g

Tomatoes

🍅

60 ml

Tomato paste

🌿

15 g

Basil

🌰

60 ml

Nuts

⚫

5 ml

Pepper

🧂

1.5 g

Salt

🧀

50 g

Parmesan cheese

🫒

120 ml

Olive oil

🥛

60 ml

Milk

🧅

75 g

Red onion

🥛

120 ml

Heavy cream

🍝

100 g

Pasta

Preparation Steps

  1. Step 1/12

    Bring a pot of water to a boil and cook the 5 tomatoes until their skins loosen.

    🍅tomatoes
    🧺colander

  2. Step 2/12

    Drain the tomatoes and remove their skins with a vegetable peeler or your hands.

    🍅tomatoes
    🧺colander
    🔪vegetable peeler

  3. Step 3/12

    Add the peeled tomatoes, 1/4 cup tomato paste, basil, almonds, black pepper, salt, Parmesan cheese, olive oil, and milk to a blender.

    🍅tomatoes
    🍅tomato paste
    🌿fresh basil
    🌰almonds
    ⚫black pepper
    🧂salt
    🧀Parmesan cheese
    🫒olive oil
    🥛milk
    🥄measuring cups

  4. Step 4/12

    Blend the ingredients for 1 minute until the red pesto is smooth and creamy.

  5. Step 5/12

    Finely chop the 1/2 red onion.

    🧅red onion
    🔪chef's knife
    🪵cutting board

  6. Step 6/12

    Heat a small amount of the olive oil in a large pan and sauté the chopped red onion until softened.

    🫒olive oil
    🧅red onion
    🥄wooden spoon

  7. Step 7/12

    Pour the blended red pesto into the pan and stir in the 1/2 cup heavy cream.

    🥛heavy cream
    🥄wooden spoon

  8. Step 8/12

    Cook the creamy red pesto over medium heat for 5 minutes, stirring occasionally.

    🥄wooden spoon

  9. Step 9/12

    Cook the 100 g dry pasta in boiling water for 10 minutes until al dente.

    🍝dry pasta
    🧺colander

  10. Step 10/12

    Reserve 1/4 cup pasta cooking water and drain the cooked pasta.

    🍝pasta cooking water
    🍝dry pasta
    🧺colander
    🥄measuring cups

  11. Step 11/12

    Add the drained pasta to the creamy red pesto sauce and stir to coat.

    🍝dry pasta
    🥄wooden spoon

  12. Step 12/12

    Stir in the reserved pasta cooking water and cook for 3 more minutes until glossy and coated.

    🍝pasta cooking water
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Condiments, Seasonings, Dairy, Oils

Ingredients

Tomatoes, Tomato paste, Basil, Nuts, Pepper, Salt, Parmesan cheese, Olive oil, Milk, Red onion, Heavy cream, Pasta

Notes

Tomatoes (cooked and peeled), Nuts (used almonds), Salt (to taste), Red onion (chopped), Pasta (Special Oriental World pasta)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

670 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 59g, Fat: 42g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 3mg, Potassium: 610mg, Sodium: 510mg

Vitamins

Vitamin A: 240µg, Vitamin C: 22mg, Vitamin K: 34, Folate: 70µg

Preparation

Time Information

Preparation

15 minutes

Cooking

18 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, vegetable peeler, colander, wooden spoon, measuring cups

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Italian, Colombian

Geographic

Colombia, South America

Various

Aspect

Texture

Creamy, Silky, Tender

Flavors

Tomato-rich, Savory, Cheesy, Herbaceous, Nutty, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat thoroughly with a splash of milk or water), freezer : 30 days (Freeze in an airtight freezer-safe container,Texture may become less creamy after thawing)