This Casarecce Pasta is incredibly delicious and ready in under 25 minutes. The casarecce pasta variety holds sauces and ingredients exceptionally well for a delicious family meal.
I love making recipes that use simple pantry ingredients and this Casarecce pasta hits the spot.
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Why This Recipe Stands Out
This easy recipe takes the classic casarecce pasta and elevates it to new heights with the perfect blend of fresh and unique ingredients. Here's why this recipe stands out:
- Easy to Make: This recipe uses simple, easy-to-find ingredients, making it a great option for a quick weeknight meal.
- Versatile: The firm and chewy texture of casarecce pasta creates a perfect balance of flavors when combined with a variety of ingredients, making it a versatile option for any meal.
- Unique Shape: The shape of casarecce pasta allows it to hold the homemade sun-dried tomato pesto perfectly, ensuring that every bite is packed with flavor.
- Incredible Pesto: The star of this dish is the homemade sun-dried tomato pesto, bursting with the flavors of sun-dried tomatoes, garlic, nutritional yeast, and nutty walnuts.
Key Ingredients
- Casarecce Pasta – This type of pasta is perfect for holding chunky sauces, like the one in this recipe, in its folds.
- Sun-Dried Tomatoes – Packed in oil, these tomatoes add a deep, intense tomato flavor and a chewy texture.
- Walnuts – They add a rich, nutty flavor and a bit of crunch to the dish and help make the base of the pesto sauce.
- Nutritional Yeast – This ingredient is a great source of umami flavor and adds a cheesy, nutty flavor to the dish.
Substitutions and Variations
Here are some of our favorite variations and substitutions:
- Spicy: Add some red pepper flakes and diced chili peppers to the sauce for a fiery twist. This is perfect for those who love a bit of heat in their pasta dishes.
- Protein: For a non-vegan option, add your favorite cooked protein on top, such as some grilled chicken, steamed shrimps, beef strips, etc and they’ll go great with the flavors in this pasta.
- Vegan-protein: For some vegan protein options, add some pan-fried tofu on top or add your favorite beans for a delicious vegan, protein-packed option.
- Nuts: Instead of walnuts, you can also use other types of nuts such as pine nuts, almonds, or cashews. Plus, you can even use a combination!
How to Make Casarecce Pasta
Making this incredible casarecce pasta recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
- Cook the casarecce pasta according to the instructions on the package until it is al dente. This usually takes about 10-12 minutes.
- Once the pasta is cooked, drain it in a colander and set it aside while you prepare the tomato pesto.
- In a food processor, combine the sun dried tomatoes. Add the walnuts, nutritional yeast, and garlic to the food processor as well.
- Pulse the mixture in the food processor until it becomes finely ground.
- While the food processor is running, slowly drizzle in the olive oil. Keep adding the oil until the mixture becomes a smooth paste.
- Taste the tomato pesto and season it with salt and pepper to your liking.
- Once the tomato pesto is seasoned to your liking, it is time to toss it with the cooked casarecce pasta.
- Use tongs or a large spoon to evenly coat the pasta with the tomato pesto.
- Finally, serve the pasta hot and garnish it with fresh basil leaves.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Casarecce Pasta
- For a non-vegan option, toss the cooked casarecce pasta with our homemade sauce and add some grilled chicken on top for some protein.
- Another option is to mix the pasta with a homemade tomato sauce, with cooked Italian sausage and fresh basil for a classic and comforting pasta dish.
- Add your favorite salad veggies to the pasta to serve it as a cold pasta salad. Cherry tomatoes, cucumbers, red onions, and olives will work great. Dress it with a lemon vinaigrette for a zesty twist.
- Enhance the flavors of the pasta by sautéing it with olive oil, garlic, and chili flakes.
- Serve it with some delicious crusty bread or your favorite vegan soup for a delicious family meal.
Frequently Asked Questions
What is casarecce pasta?
Casarecce pasta is a type of pasta that originated in Sicily, Southern Italy and is characterized by its twisted shape and short, cylindrical form. It’s an incredibly popular pasta option for many reasons!
Can I add any vegetables to this pasta recipe?
Yes, you can add vegetables to this recipe if you like. Some popular options include sautéed mushrooms, spinach, roasted zucchini, or steamed broccoli. Simply cook the vegetables separately and toss them with the cooked pasta and sauce before serving.
How long does casarecce pasta with sun-dried tomato pesto keep?
This pasta dish can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to keep it fresh.
Recipe
Casarecce Pasta with Homemade Sundried Tomato Pesto
This Casarecce Pasta recipe will give you an incredibly delicious pasta recipe that’s family-friendly and ready in just a little over 20 minutes! This pasta variety, with its twisted and rolled shape, resembles a small scroll and is known for its ability to hold sauces and ingredients exceptionally well. And my recipe features a plant-based sun-dried tomato pesto topped with fresh basil that you’ll absolutely love.
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Servings: 6
Calories: 634kcal
Ingredients
- 1 pound casarecce pasta
- 1 cup sundried tomatoes packed in oil
- 1 cup walnuts
- ½ cup nutritional yeast
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- ½ cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the casarecce pasta according to package instructions until it's al dente. Drain and set aside.
- In a food processor, combine the sun dried tomatoes (drained from the oil), walnuts, nutritional yeast, and garlic. Pulse until the mixture is finely ground.
- With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
- Season the tomato pesto with salt and pepper to your liking. Remember that the nutritional yeast adds a cheesy flavor, so you may not need as much salt as you would with a traditional pesto.
- Toss the cooked casarecce pasta with the tomato pesto until it's evenly coated.
- Serve the pasta hot, garnished with fresh basil leaves.
Notes
- Sundried tomatoes packed in oil are used in this recipe. If you prefer to use dried sundried tomatoes, you will need to rehydrate them in hot water for 10-15 minutes before using.
- This recipe can be served hot or cold. If serving cold, rinse the cooked pasta with cold water and toss it with the pesto. Chill in the refrigerator for at least 30 minutes before serving.
- When making the pesto, be sure to scrape down the sides of the food processor to ensure that all ingredients are evenly incorporated.
- If the pesto is too thick, you can thin it out with a little bit of pasta water.
- Taste the pesto before adding salt, as nutritional yeast can be salty on its own. Adjust the seasoning as needed.
- Instead of walnuts, you can use pine nuts, almonds, or cashews.
- If you don't have fresh basil leaves for garnish, you can use chopped parsley or chives.
Nutrition
Calories: 634kcal | Carbohydrates: 72g | Protein: 18g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Sodium: 67mg | Potassium: 1015mg | Fiber: 7g | Sugar: 10g | Vitamin A: 246IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 4mg
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Mark Darrell Beck says
Filling, and had a good flavor. The food processor made it easy.
Iryna says
Mark, thank you so much for your comment and a 5-star rating! I'm very happy you liked my pasta recipe!