Roasted red pepper & parsley pesto with penne

Low-calorie pasta recipe for 4 people, takes only 10 mins; recipe has penne, red pepper, flat-leaf parsley, cashew, garlic clove, extra-virgin olive oil and parmesan.

Roasted red pepper & parsley pesto with penne

Roasted red pepper & parsley pesto with penne

Recipe by Chef Soomro Course: Low-calorie pasta


Prep time

5 mins


  • Penne: 400g penne
  • Red Pepper: 290g jar roasted red pepper, drained
  • Flat Leaf Parsley: large handful flat-leaf parsley, plus a few chopped leaves to garnish
  • Cashew: 75g unsalted cashew
  • Garlic Clove: 1 large garlic clove, roughly chopped
  • Extra Virgin Olive Oil: 2 tbsp extra-virgin olive oil
  • Parmesan: 50g parmesan (or vegetarian alternative), grated


  1. Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
  2. Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.