Pasta has a bad rep when it comes to healthy eating. It is ridiculed for having too many carbs and calories, and that is mostly right if you’re eating tons of it and covering it in a super creamy and cheesy sauce. But that doesn’t mean it can’t be part of a healthy lifestyle. In fact, it’s a great energy source and it’s an inexpensive meal option. If you pair it with some protein, even better!
In honor of National Pasta Month (if you didn’t know this about October then you’re not alone) Recipe Redux and The National Pasta Association challenged us “reduxers” to create a healthy pasta dish. Easy peasy.
So today I’ve got another comforting, yet healthy, pasta dish to add to this already growing list.
I knew I had to put these oven-dried tomatoes to good use, so pesto it was. Use store-bought sun-dried tomatoes or make your own, throw them in a food processor with just a few more ingredients and you have the most flavorful pesto (with a vegan option)! I have been eating the leftover pesto with Nut Thin crackers and I bet it would be amazing with some cheddar cheese.
So, bottom line is don’t be so afraid of pasta and try out this flavorful dish for a healthy option!
What’s your favorite way to keep pasta healthy?
- 1 package dried wheat fettuccine
- 2 cups oven-dried or sun-dried tomatoes
- 2 cup raw, unsalted cashews
- 1/2 cup water
- 1/2 cup olive oil
- 2 tablespoons nutritional yeast (vegan) or grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Cook pasta according to package instructions, keeping it al dente.
- Add oven-dried tomatoes and remaining ingredients to a food processor and process until smooth. Add water in tablespoon increments if you would like the texture to be a bit thinner.
- When pasta is cooked, drain, and serve. Top with oven-dried tomato pesto or toss before serving.
- Store oven-dried tomato pesto in an airtight container in the fridge. Stays for up to a month.
Disclaimer: By posting this recipe I am entering a contest sponsored by the National Pasta Association and I am eligible to win prizes associated with the contest. I was not compensated for my time.
[inlinkz_linkup id=439696 mode=1]
Oh this pesto sounds dreamy. Love the cashews instead of pine nuts as well! I tend to overeat pasta so would love to try this knowing I could use the extra pesto on a flat bread pizza or like you mentioned on crackers and still make a small serving of pasta. Thanks for sharing!!
This is beautiful and delicious. The sweetness of the dried tomatoes balances well with the acidity we are used to . Loved the recipe.
I like how simple this is yet how appealing and hearty it looks – Fettuccine is one of my very favorite pasta shapes 🙂
I can’t say I really discriminate against other pasta shapes but I’m a fan of fettuccine as well haha! Thanks, Deanna!
I used to not love fettuccine but now I think after linguine, it’s my favorite type of pasta!
My favorite way to keep pasta healthy is with lots of veggies and a healthy sauce… like this one!
I think I need to branch out of my usual penne pasta more often! I’m tryin’ linguine next!
Do I need to remove the “core” or seeds or anything from my homemade tomatoes or do I just chuck them whole into the food processor?
Just throw everything in the food processor and go! I want to see some pics of the finished product!
Okay… so I just want to say that I recommend this recipe for those who have a REAL food processor, not a kind of cheap mini one. I’m pretty sure I blew my motor trying to make the pesto. Fortunately I have a pretty decent blender (thanks, Katie) so we were able to make it in the end! But, I had to add a bunch of extra water to make it work. It looks much more creamy than your version but it tasted FABULOUS! Super rich and yummy. I’ll try to take some photos of my blender version.
Haha oops! Well I’m glad the blender came to the rescue and it still turned out delicious. Time for a Cuisinart food processor for you, my dear! So glad you liked it!