Red Pesto Pasta

Red Pesto Pasta – Let me take you back to last winter—freezing cold, pitch dark by 5 PM, and one of those nights where you’re already in sweatpants at dinner prep time. Sound familiar? That was me, rummaging through my fridge, trying to turn “random ingredients” into “actual dinner.” I found a jar of red pesto I’d completely forgotten about (it was hiding behind the pickles), a lonely tub of mascarpone, and half a bag of rigatoni. Not exactly a winning combo, but I thought, why not? The result? Pure magic.

this Recipe

The first bite transported me to a cozy little trattoria somewhere in Italy (okay, maybe just in my head, but still). It was creamy, tangy, and so good I didn’t even mind the mess I made in the kitchen. Since then, it’s been a family favorite—perfect for busy weeknights, lazy Sundays, or whenever you want to impress someone without actually working that hard. Let’s be real, we all need a recipe like that, right?

Why You’ll Love This Red Pesto Pasta Recipe?

This isn’t just another pasta dish. Here’s why it’s a keeper:

• Crazy Quick: You’re looking at 30 minutes, tops. It’s faster than waiting for takeout.
• Unbelievably Creamy: Mascarpone + red pesto = the creamiest, dreamiest sauce ever.
• Customizable: Add veggies, protein, or extra cheese. (Is there such a thing as too much cheese?)
• Fancy Without the Fuss: It looks like you spent hours on it, but you didn’t. Let’s keep that our little secret.
• Kid-Approved: My kids devour this stuff like it’s their job. Even the spinach. Miracles happen.

Ingredient Notes:

I know, I know—you’re thinking, Do I really need all these ingredients? Trust me, every single one pulls its weight:

• Mezzi Rigatoni: Those little ridges hold onto the sauce like a pro. Don’t have rigatoni? Fusilli or penne will do the job.
• Red Pesto: The star of the show. It’s like basil pesto’s cooler, tomato-packed sibling.
• Mascarpone: Think of it as cream cheese’s fancier Italian cousin. It melts into the sauce like a dream.
• Spinach: Fresh baby spinach is perfect because it wilts so easily. No one wants crunchy spinach in their pasta.
• Sun-Dried Tomatoes: These add a pop of tangy sweetness that balances the richness of the sauce.
• Pecorino Cheese: Salty, nutty, and the perfect finishing touch. Parmesan works too if that’s what you’ve got in the fridge.
• Pine Nuts (Optional): Toasted pine nuts add a little crunch and a lot of “ooh, what’s in this?” vibes.

Pro Tip: Don’t forget to save a little pasta water before draining. It’s like the glue that brings the sauce and pasta together.

How To Make Red Pesto Pasta?

Ready to get cooking? This is the kind of recipe where you don’t need to overthink it. Here’s how it’s done:

1. Boil the Pasta:
   Bring a big pot of salted water to a boil and cook your pasta according to the package instructions. Easy, right? Just don’t forget to save about half a cup of pasta water before draining. You’ll thank me later.
2. Toast the Pine Nuts:
   If you’re feeling fancy, toss the pine nuts into a dry pan over medium heat. Stir them around until they’re golden and smell amazing. Warning: They go from perfect to burnt in about three seconds, so keep an eye on them!
3. Sauté the Onion and Garlic:
   Heat olive oil in a big skillet and add your finely chopped onion. Sprinkle a little salt and let it cook for 10-15 minutes, stirring occasionally, until it’s soft and golden. Then add the garlic and let it cook for about a minute. The smell? Pure heaven.
4. Build the Sauce:
   Stir in the red pesto and let it warm through for a minute or so. Then, start adding the mascarpone, one spoonful at a time, stirring after each addition until it’s all melted and creamy.
5. Add the Spinach:
   Toss in the spinach a handful at a time, stirring gently until it wilts. Repeat until all the spinach is in the pan. It might look like a mountain at first, but trust me, it’ll shrink.
6. Finish the Sauce:
   Add the reserved pasta water to loosen things up, followed by the grated pecorino, sun-dried tomatoes, and fresh basil. Stir until everything is combined and taste for seasoning. Need more salt? A dash of pepper? Adjust it to your liking.
7. Combine Everything:
   Toss the cooked pasta into the sauce, making sure every piece is coated. Top with the toasted pine nuts and extra cheese because…why not?
8. Serve:
   Dish it up while it’s piping hot, garnish with a few basil leaves, and watch it disappear.

Storage Options:

Leftovers? Lucky you!

• Fridge: Store in an airtight container for up to three days. Reheat with a splash of water or milk to bring the sauce back to life.
• Freezer: Not ideal because of the mascarpone—it tends to separate when thawed. Fresh is best for this one.

Variations and Substitutions:

This pasta is a blank canvas for your creativity. Here are some ideas:

• Add Protein: Grilled chicken, crispy bacon, or shrimp would make this even heartier.
• Extra Veggies: Toss in cherry tomatoes, mushrooms, or bell peppers for more texture.
• Gluten-Free: Swap in your favorite gluten-free pasta.
• Nut-Free: Skip the pine nuts or sub with toasted sunflower seeds.
• Lighter Option: Use ricotta instead of mascarpone for a slightly lighter sauce.

What to Serve with Red Pesto Pasta?

This dish is amazing on its own, but if you want to go all out:

• Garlic Bread: Because carbs on carbs are always a good idea.
• Simple Salad: Something crisp and tangy to cut through the richness.
• Roasted Veggies: Zucchini, asparagus, or Brussels sprouts would be perfect.
• A Glass of Wine: A crisp Sauvignon Blanc or a light Pinot Noir pairs beautifully.

Frequently Asked Questions:

Can I use store-bought red pesto?

Totally! It’s a huge time-saver and works perfectly here.

Is this dish vegetarian?

It can be! Just make sure to use vegetarian-friendly pecorino or parmesan.

Can I make this ahead of time?

Yes! Prep the sauce in advance and cook the pasta fresh when you’re ready to eat.

So, what do you think? Are you ready to whip up this creamy, dreamy red pesto pasta? If you give it a try, I’d love to hear how it turned out. Did you add your own twist? Skip the pine nuts? Let me know—I’m always up for swapping pasta stories!

Red Pesto Pasta

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

A creamy and flavorful red pesto pasta with mascarpone, fresh spinach, and sun-dried tomatoes, topped with pecorino cheese and optional toasted pine nuts. A quick and comforting dinner ready in just 30 minutes.

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4 Servings

Ingredients

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• 1 tablespoon olive oil
• 1 medium white onion 150 g, finely chopped
• 2 tablespoons pine nuts optional
• 350 g 4⅓ cups mezzi rigatoni pasta (dry weight)
• 3 cloves garlic minced or put through a garlic press
• 4 –5 heaped tablespoons red pesto
• 250 g 1 cup mascarpone cheese
• 90 g 4 packed cups fresh baby spinach
• 30 g ¼ cup pecorino cheese (or vegetarian Parmesan), grated, plus extra for serving
• 6 sun-dried tomatoes sliced
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• A small handful of fresh basil leaves plus more for garnish

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Instructions

 

Prepare the Pasta:

1. Bring a large pot of salted water to a boil. Cook the mezzi rigatoni pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta. Set both aside.

Toast the Pine Nuts (Optional):

1. If using pine nuts, place them in a dry skillet over medium heat. Stir frequently until the pine nuts are golden and fragrant. Remove from the heat and set aside.

Cook the Onion and Garlic:

1. Heat the olive oil in a large sauté pan over medium heat. Add the finely chopped onion and a small pinch of salt. Cook, stirring occasionally, for 10–15 minutes, or until the onion becomes translucent and soft. Add the minced garlic and cook for an additional minute, stirring to prevent burning.

Incorporate the Pesto and Mascarpone:

1. Stir the red pesto into the pan, allowing it to warm through for 1–2 minutes. Gradually add the mascarpone cheese, one large spoonful at a time, stirring until each addition melts and incorporates into a smooth sauce.

Add the Spinach:

1. Begin adding the baby spinach to the pan in small batches, stirring gently until it wilts. Repeat until all the spinach has been added and incorporated into the sauce.

Season and Adjust Consistency:

1. Add the reserved pasta cooking water, stirring to loosen the sauce and achieve the desired consistency. Stir in the grated pecorino cheese, sliced sun-dried tomatoes, and fresh basil leaves. Season with sea salt and freshly ground black pepper to taste.

Combine Pasta with Sauce:

1. Add the drained pasta to the pan with the sauce. Gently toss to ensure the pasta is evenly coated with the sauce.

Serve:

1. Divide the pasta among serving plates. Sprinkle with the toasted pine nuts (if using), extra grated pecorino cheese, and a few fresh basil leaves for garnish. Serve immediately.

Notes

To make this recipe gluten-free, use gluten-free pasta and ensure the red pesto and mascarpone are certified gluten-free. Always check ingredient labels to confirm they meet gluten-free standards.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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