Pesto Pasta with Roasted Cherry Tomatoes

Three cheers for carbs! I am a pasta lover through and through and this pesto pasta is no exception. It takes less than half an hour to prepare and only has 9 ingredients. Seriously, what are you waiting for?

If I’m having people over for dinner, or even if I’m just cooking dinner for myself and my boyfriend, this is my go-to dish. It’s great to share with others, because literally everyone I’ve ever met loves pesto. (If you’re not a pesto fan, don’t be mad – I just seriously haven’t met anyone who doesn’t like it!) Try it out – this pesto really is the best-o.

Pesto Pasta with Roasted Cherry Tomatoes

  • Servings: 4

Flavourful, quick, easy pesto that'll have your friends asking if it's really vegan.

Ingredients

For the Pesto

  • 1.5 cup raw walnuts
  • 1/4 cup nutritional yeast
  • Juice of 1/2 lemon
  • 2 cloves garlic, chopped
  • 1/3 cup olive oil
  • 1.5 cup fresh basil leaves, packed
  • Salt to taste (I used 1/2 tsp)
  • 1 340g box of spaghetti (or your favourite kind of pasta)

For the Tomatoes

  • 2 pints cherry tomatoes
  • 2 tsp olive oil
  • 2 cloves garlic, chopped
  • 1 pinch of salt

Directions

  1. Preheat oven to 450 degrees
  2. Combine all pesto ingredients (aside from pasta) in a food processor* and blend until ingredients are combined. It’s okay if the nuts aren’t completely smooth – it will add texture to the dish! If you need more liquid, add additional olive oil one tablespoon at a time. Set sauce aside
  3. Fill a large saucepan with water, add a pinch of salt, and bring to a boil
  4. While the water is coming to a boil, prepare the tomatoes – combine all ingredients in a bowl, stir until the tomatoes are coated in olive oil, and lay on a cookie sheet
  5. Roast tomatoes in preheated oven for 20 minutes, until they blister
  6. Cook pasta in boiled water for approximately 8 minutes, or according to box directions. Drain pasta and return to pot
  7. Add pesto sauce to the cooked pasta and stir to combine, adding extra olive oil as needed, as well as salt and pepper to taste
  8. Plate pasta and top with cherry tomatoes – garnish with extra basil if desired!

*Using a food processor is key in this recipe. If you don’t own a food processor and decide to use a blender instead, expect a very thick, creamy sauce that may be difficult to stir into the pasta.

Hope you love this pesto and agree that it’s the best-o…not just pretty good-o. (You watch Friends. You get it).

xo – M

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