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Pesto Pasta with Roasted Tomatoes

Creamy Pesto Pasta with Roasted Tomatoes That'll Delight You

This Creamy Pesto Pasta with Roasted Tomatoes is a delightful celebration of flavor and texture, perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Tomatoes
  • 2 cups Cherry Tomatoes The star of the dish.
  • 2 tablespoons Olive Oil Essential for roasting.
  • 1 teaspoon Italian Seasoning Herb blend to enhance flavor.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.
For the Creamy Sauce
  • 1 cup Vegan Pesto Homemade or store-bought.
  • 8 oz Vegan Cream Cheese Substitute with cashew cream if needed.
For the Pasta
  • 12 oz Cooked Spaghetti Any pasta type can work.
  • 1/4 cup Vegan Parmesan Nutritional yeast can be an alternative.

Equipment

  • Oven
  • Baking Tray
  • Mixing bowl
  • Pasta fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, Italian seasoning, salt, and pepper. Spread in a single layer on a baking tray and roast for 20–25 minutes.
  2. Remove roasted tomatoes from the oven and add vegan pesto and vegan cream cheese on the tray. Stir gently until creamy.
  3. Toss in your cooked spaghetti while the tomato mixture is warm, ensuring all strands are coated. Add pasta water if necessary.
  4. Plate the pasta and sprinkle with vegan Parmesan and fresh basil. Serve warm.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.

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