Vegan Pesto Pasta with Roasted Cherry Tomatoes – Fresh & Flavorful

This vegan pesto pasta with roasted cherry tomatoes is bright, fresh, and ready in 30 minutes. A plant-based dinner bursting with flavor and color.

If you’re looking for a fresh, vibrant meal that’s as beautiful as it is delicious, this vegan pesto pasta with roasted cherry tomatoes is the answer. The sweet, blistered tomatoes pair perfectly with a dairy-free basil pesto that’s creamy, garlicky, and full of herby goodness. Best of all, it’s ready in about half an hour, making it perfect for weeknight dinners.

Why You’ll Love This Recipe!

• Naturally vegan & dairy-free — but rich and creamy.
• Quick & easy — on the table in 30 minutes.
• Beautiful presentation — perfect for guests.
• Customizable — use any pasta shape or gluten-free pasta.

Ingredients (Serves 4)

For the Roasted Tomatoes:

• 2 cups cherry tomatoes
• 1 tablespoon olive oil
• Salt & pepper, to taste

For the Vegan Pesto:

• 2 cups fresh basil leaves, packed
• ¼ cup pine nuts (or walnuts)
• 2 garlic cloves
• 3 tablespoons nutritional yeast
• Juice of ½ lemon
• ⅓ cup extra-virgin olive oil
• Salt & pepper, to taste

For the Pasta:

• 12 oz pasta of choice (spaghetti, penne, fusilli, etc.)
• Reserved pasta water (about ½ cup)

Instructions

• Roast the tomatoes – Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, until softened and slightly blistered.
• Cook the pasta – While tomatoes roast, bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
• Make the pesto – In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped. With the machine running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.
• Assemble – Toss hot pasta with pesto, adding a splash of reserved pasta water to loosen the sauce if needed. Top with roasted cherry tomatoes.
• Serve – Garnish with extra basil leaves or a sprinkle of nutritional yeast.

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Serving Suggestions

• Add grilled zucchini or asparagus for extra veggies.
• Serve with crusty bread to soak up any extra pesto.
• For a spicy twist, sprinkle with red pepper flakes.

Storage & Reheating

• Store in an airtight container in the fridge for up to 3 days.
• Best served fresh, but you can reheat gently with a splash of olive oil or water.

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