Vegan Pesto Pasta with Pan Roasted Cherry Tomatoes
Source
https://lovingitvegan.com/vegan-pesto-pasta-pan-roasted-cherry-tomatoes/
Ingredients
Pesto
- 100g pine nuts (⅔ cup)
- 60ml extra virgin olive oil (¼ cup)
- 10 green olives, pitted
- 1 tsp crushed garlic
- 20g nutritional yeast flakes (⅓ cup)
- 30g fresh basil leaves (~1 packed cup)
- 30g baby spinach leaves (~1 packed cup)
- ½ tsp sea salt
- ¼ tsp black pepper
Pasta
- 450g penne pasta, dry weight (16 oz) — or any pasta shape
Tomatoes
- 20 cherry tomatoes
Instructions
- Cook pasta: Boil penne per package instructions.
- Toast pine nuts: While pasta cooks, place pine nuts in a dry pan over medium-high heat. Lightly roast ~5 minutes, stirring regularly until golden.
- Make pesto: Add toasted pine nuts to food processor with olive oil, green olives, garlic, nutritional yeast, basil, spinach, salt, and pepper. Process into pesto. Taste and adjust salt/pepper.
- Roast tomatoes: Halve cherry tomatoes lengthwise. Place in the same pan and lightly roast ~5 minutes.
- Assemble: Pour pesto over cooked, drained pasta. Add roasted cherry tomatoes. Toss together.
- Serve immediately.
Tips & Notes
- Serves 4–6. With a side salad, easily stretches to 6.
- 30 minutes or less. Very weeknight-friendly.
- Pesto keeps a few days — store separately if making ahead.
- Leftovers keep 3–4 days fridge in covered container. Good cold or room temp.
- Green olives add umami depth — don’t skip them.
- Gluten-free: Use GF pasta.
- Pairs well with: Greek salad, chickpea salad, focaccia, or garlic bread.
Tags
recipe, vegan, pasta, pesto, quick, main, italian