Jenny’s Homemade Vegan Red Pesto Pappardelle | Moving Venue
Tuesday 3 May 2022


One of our vegan team members, Jenny, showcases one of her favourite dishes - a wholesome nourishing bowl of homemade pesto and pappardelle pasta.

Perfect parpadelle

A delicious and adaptable method for making pesto pappardelle pasta, is a firm favourite for any weeknight comfort meal. The preparations are both quick and effortless with the added gratification of creating your own red pesto that you can perfect to your own taste over time. This vegan red pesto recipe is free from gluten, sesame, soy, and peanut and serves 5 lucky people.

For the pasta


  • 2 tbsp Chilli or garlic infused olive oil
  • 1 punnet of tender stem broccoli
  • 350g Pappardelle pasta
  • 1½ tsp sea salt
  • 1 yellow pepper
  • 1 red onion

Finely chop onion, yellow pepper, tender stem broccoli, and a bit of chilli if you fancy it – fry in garlic or chilli infused olive oil until browned.

Bring a large saucepan of water to boil and add sea salt. Immerse your pappardelle pasta and leave on medium heat for 3-5 minutes – gently stirring with a wooden spoon to separate.

For the pesto


  • 120ml oil from jar of sun-dried tomatoes
  • 2.5g Applewood smoked vegan cheese
  • 72g mix of pine nuts and raw almonds
  • 150g sun-dried tomato in oil, drained
  • 2g nutritional yeast flakes
  • 8g fresh basil, packed
  • ¼ tsp ground black pepper
  • ½ lemon, juiced
  • 2 cloves garlic
  • ½ tsp salt

Over medium heat toast the pine nuts and almonds for 5 minutes in a small pan. Combine your toasted nuts with all the remaining ingredients in a food processor or mixing bowl to hand blend. On high speed, blend the ingredients until your desired consistency is achieved – smooth or with tasty little chunks.

Drain the pasta but leave it in the warm pot to stir in a generous spoonful of your pesto. Add vegetables as you stir. Finally – into a warmed bowl serve the Pappardelle and finish with sprig of basil.


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