Creamy Vegan Pesto Pasta with Roasted Cherry Tomatoes
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.
Equipment
- Baking Tray
- parchment paper
- Large Pot
- Colander
- Large mixing bowl or pan for tossing
- Spoon or spatula
- measuring spoons
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
Instructions
- 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. Make the Sauce:Remove tray from the oven. Add pesto and cream cheese directly to the warm tomatoes. Stir until well combined.
- 3. Add the Pasta:Add the cooked spaghetti to the tray and toss to coat with the sauce.
- 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