Some days just call for something quick and easy. When you’re low on time or energy but still want a warm and satisfying meal, this Creamy Roasted Tomato Pesto Spaghetti is a great choice. The oven does most of the work while you prepare the pasta. Roasted cherry tomatoes mix with pesto and cream cheese to create a simple, creamy sauce full of flavor. It’s an easy dinner that always turns out delicious and has become a regular in my kitchen.

When the craving hits for something indulgent yet wholesome, this creamy vegan pesto pasta with roasted cherry tomatoes is your ultimate comfort meal. It’s quick, flavorful, and made with simple ingredients you probably already have on hand.

Why You’ll Love This Pasta:

  • Incredible flavor: Roasting the cherry tomatoes brings out their natural sweetness and adds a smoky depth to the dish.
  • Creamy yet dairy-free: Thanks to vegan cream cheese and pesto, it’s lusciously creamy without any heavy cream or butter.
  • One-bowl comfort: Toss everything together in one pan for a cozy, no-fuss meal.
  • Fresh finish: A handful of fresh basil and vegan Parmesan elevates the final plate.

How to Make Pesto Pasta with Roasted Tomatoes

Roast the Tomatoes Toss cherry tomatoes with olive oil, Italian seasoning, salt, and pepper. Roast until blistered.
Roast the Tomatoes
 Toss cherry tomatoes with olive oil, Italian seasoning, salt, and pepper. Roast until blistered.
Make the Sauce Stir pesto and vegan cream cheese into the hot roasted tomatoes.
Make the Sauce
 Stir pesto and vegan cream cheese into the hot roasted tomatoes.
Add the Pasta Mix in your cooked spaghetti and toss to coat everything in the creamy sauce.
Add the Pasta
 Mix in your cooked spaghetti and toss to coat everything in the creamy sauce.
Pesto Pasta with Roasted Tomatoes
Finish & Serve
 Top with vegan Parmesan and fresh basil. Serve immediately and enjoy!

Tips for Success:

  • Roast your tomatoes long enough so they’re soft and slightly caramelized—this adds depth.
  • Toss pasta while warm to help it soak up the sauce.
  • Don’t skip the cream cheese—it’s key to the creamy texture.
  • Save a little pasta water in case you want to loosen the sauce slightly before serving.


Storage Tips for your Pesto Pasta with Roasted Tomatoes

This dish is best fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of water or plant milk to loosen the sauce.

You might also enjoy my Creamy Roasted Tomato and Garlic Pasta—similar flavors, but with a garlic-forward cream sauce instead of pesto!

FAQs about Pesto Pasta with Roasted Tomatoes

Can I use a different pasta?

Yes! Penne, fusilli, or gluten-free pasta all work well.

What can I substitute for vegan cream cheese?

Cashew cream, plant-based yogurt, or even a splash of coconut milk can work.

Can I make this oil-free?

Absolutely. Just skip the olive oil when roasting and use a water sauté method or air fryer for the tomatoes.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of plant milk or water to loosen the sauce.

Can I add protein to this dish?

Yes! Add sautéed chickpeas, lentils, or baked tofu to boost the protein.

Final Thoughts on this Pesto Pasta with Roasted Tomatoes

This creamy vegan pesto pasta with roasted tomatoes proves that simple ingredients can create restaurant-worthy meals right in your own kitchen. Whether you’re short on time, low on energy, or just craving something cozy and satisfying, this dish checks every box.

Looking for more easy vegan comfort meals like this one?

Head over to the Dr. Vegan blog for more crave-worthy, plant-based recipes—from creamy pastas and protein-packed bowls to oil-free takes on your favorites. There’s something for every mood, every season, and every kitchen.

Don’t forget to bookmark this recipe and share it with a friend who loves pasta as much as you do!

Pesto Pasta with Roasted Tomatoes

Creamy Vegan Pesto Pasta with Roasted Cherry Tomatoes

4.75 from 12 reviews
This creamy vegan pesto pasta with roasted cherry tomatoes is your new weeknight go-to. Juicy, blistered tomatoes and fresh basil elevate the vibrant pesto sauce, while a touch of vegan cream cheese brings luscious creaminess. Tossed with al dente spaghetti and finished with a sprinkle of vegan Parmesan, this dish is bursting with Italian-inspired flavor—and it comes together effortlessly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 537
Ingredients Equipment Method Nutrition

Ingredients
 
 

  • 4 cups cherry tomatoes (about 600 g)
  • 2-3 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt & pepper, to taste
  • 4 tbsp vegan pesto (or regular)
  • 2-3 tbsp vegan cream cheese (or regular)
  • 250-300 g cooked spaghetti
  • Vegan parmesan (or regular)
  • A handful of fresh basil leaves

Equipment

  • Baking Tray
  • parchment paper
  • Large Pot
  • Colander
  • Large mixing bowl or pan for tossing
  • Spoon or spatula
  • measuring spoons

Method
 

  1. 1. Roast the Tomatoes:
    Preheat oven to 400°F (200°C).
    Place cherry tomatoes on a baking tray. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper.
    Roast for 20–25 minutes, until the tomatoes are soft and blistered.
  2. 2. Make the Sauce:
    Remove tray from the oven. Add pesto and cream cheese directly to the warm tomatoes. Stir until well combined.
  3. 3. Add the Pasta:
    Add the cooked spaghetti to the tray and toss to coat with the sauce.
  4. 4. Finish & Serve:
    Top with Parmesan and fresh basil. Serve warm.

Nutrition

Calories: 537kcalCarbohydrates: 55gProtein: 13gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 373mgPotassium: 717mgFiber: 6gSugar: 10gVitamin A: 2079IUVitamin C: 68mgCalcium: 116mgIron: 4mg

Tried this recipe?

Let us know how it was!

Making this later? I’ll email you this recipe, free.

The recipe on this page, straight to your inbox. No payment or card needed.

New here? Click the button in your email to open this recipe and confirm you’d like my free recipe emails: five reader favorites over the next few days, then one a week. Unsubscribe anytime.