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Pesto Pasta with Roasted Tomatoes

Creamy Pesto Pasta with Roasted Tomatoes for Ultimate Comfort

A delightful Creamy Vegan Pesto Pasta with Roasted Tomatoes, bringing vibrant flavors together for a comforting meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Cooked Spaghetti Feel free to swap with gluten-free or your favorite pasta shape.
For the Roasted Tomatoes
  • 2 cups Cherry Tomatoes You can use any tomato variety you have available.
  • 2 tablespoons Olive Oil Feel free to substitute with any vegetable oil if preferred.
  • 1 teaspoon Italian Seasoning Individual herbs like oregano or basil can be used instead for a personalized touch.
  • to taste Salt Adjust according to your taste for the roasted tomatoes.
  • to taste Pepper Adjust according to your taste for the roasted tomatoes.
For the Creamy Sauce
  • 1 cup Vegan Pesto If you’re not strictly vegan, traditional pesto works well too.
  • 8 ounces Vegan Cream Cheese Alternatives like cashew cream or plant-based yogurt will also do the trick.
For the Finish
  • 1/2 cup Vegan Parmesan You can use nutritional yeast as a dairy-free alternative.
  • 1/4 cup Fresh Basil If it’s not available, spinach or arugula can give a unique spin.

Equipment

  • Oven
  • Baking Tray
  • Spatula
  • Tongs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). In a baking tray, toss the cherry tomatoes with olive oil, Italian seasoning, salt, and pepper until well-coated. Spread them out in a single layer, ensuring they're not crowded. Roast for 20-25 minutes, or until they are soft and blistered, releasing their sweet juices to infuse the dish with flavor.
  2. Once the tomatoes are roasted, remove the tray from the oven and add the vegan pesto and vegan cream cheese right on top of the hot tomatoes. Gently stir the mixture together using a spatula, blending until the cream cheese melts slightly, creating a creamy and vibrant sauce that will coat your pasta beautifully.
  3. Incorporate the cooked spaghetti into the tray with the roasted tomatoes and sauce. Using tongs, toss everything together until the pasta is evenly coated with the creamy vegan pesto mixture.
  4. To complete your creamy vegan pesto pasta with roasted tomatoes, sprinkle vegan Parmesan over the top and garnish with fresh basil leaves. Serve the dish warm.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 500mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store the creamy vegan pesto pasta in an airtight container for up to 3 days. For longer storage, freeze the pasta in individual portions in freezer-safe containers for up to 2 months. Reheat with a splash of water or plant milk to restore creaminess.

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