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+ servings

Brie Red Pepper Pesto Pasta

This creamy brie and red pepper pesto is a luxurious twist on a classic. With an irresistably thick, creamy and melty texture, it makes for a hearty vegetarian dinner.
4.86 from 7 ratings


  • 18 oz (500 g) dried spaghetti or linguine


  • 1 cup (125 g) walnut halves, use a little less if they are chopped walnuts and you're measuring by cup
  • 3 cloves of garlic
  • A few handfuls of fresh basil
  • 3 red peppers, or a mix of red and yellow / orange (or use 3 jarred, to save time)
  • 5 sundried tomatoes, or a few tablespoons of sundried tomato puree
  • 4 Tbsp of extra virgin olive oil
  • 4.4 oz (125 g) mild brie
  • 1 lemon, juiced
  • 2.6 oz (75 g) grated parmesan cheese - or a hard Italian cheese made with vegetarian rennet, more for topping, if desired


  • First you will roast your peppers, if you are not using jarred. Slice each pepper into thick rings, and place on a baking tray tossed in oil. Sprinkle with salt and pepper and roast for 25 minutes at 450F / 230C.
  • Boil spaghetti according to package instructions.
  • While the spaghetti is cooking, place all of the pesto ingredients into a food processor and pulse until creamy but textured.
  • Drain your spaghetti and stir in the pesto for a few minutes until it starts to get melty.


I recommend using a mild brie here. I use an inexpensive store brand brie for this.
Pesto is very versatile - scale ingredients up or down depending on what you have!
Since parmesan cheese is not vegetarian, I use an Italian hard cheese from the Ocado range.
Serving: 1g, Calories: 546kcal, Carbohydrates: 47g, Protein: 19g, Fat: 33g, Saturated Fat: 9g, Polyunsaturated Fat: 22g, Cholesterol: 36mg, Sodium: 395mg, Fiber: 5g, Sugar: 8g