Vegan Pesto Pasta with Roasted Tomatoes

Name: Vegan Pesto Pasta with Roasted Tomatoes
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 85g Pasta (spaghetti or penne); 250g Cherry Tomatoes; 3 tbsp Vegan Pesto; 2 cloves, minced Garlic; 2 tbsp Olive Oil; to taste Salt and Black Pepper; 1-2 tbsp (optional) Vegan Parmesan Cheese; 5-6 leaves, chiffonade (optional garnish) Fresh Basil Leaves; Pinch (optional) Red Pepper Flakes

A simple Italian-inspired pasta dish with pesto and sweet roasted tomatoes.

Ingredients

85g Pasta (spaghetti or penne)
250g Cherry Tomatoes
3 tbsp Vegan Pesto
2 cloves, minced Garlic
2 tbsp Olive Oil
to taste Salt and Black Pepper
1-2 tbsp (optional) Vegan Parmesan Cheese
5-6 leaves, chiffonade (optional garnish) Fresh Basil Leaves
Pinch (optional) Red Pepper Flakes

Instructions

Preheat oven to 400°F (200°C).
Halve cherry tomatoes and toss with olive oil, minced garlic, salt, pepper and red pepper flakes (optional) on a baking sheet.
Roast tomatoes for 20-23 minutes, until softened, slightly caramelized, and bursting with flavor.
Cook pasta according to package directions in salted boiling water until al dente.
Reserve about 1/4 cup of pasta water before draining. This can help the pesto adhere better.
Drain pasta and immediately toss with vegan pesto. Add a tablespoon or two of the reserved pasta water if needed to create a creamy sauce.
Top with roasted tomatoes and vegan Parmesan cheese (if using).
Garnish with chiffonade basil leaves before serving for an extra layer of freshness.
Serve immediately.

Cuisine: Italian

Suitability: vegan

Prep Time: 12 mins

Cook Time: 23 mins

Serving Size: 1

Meal Type: dinner