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Creamy vegan pesto pasta topped with roasted cherry tomatoes in a bowl

Creamy Vegan Pesto Pasta with Roasted Cherry Tomatoes

A simple yet delicious vegan pasta dish featuring roasted cherry tomatoes and creamy vegan pesto, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cherry tomatoes These little jewels burst with flavor when roasted.
  • 2 to 3 tbsp olive oil Helps caramelize the tomatoes.
  • 1 tsp Italian seasoning Adds classic Italian flavor.
  • to taste salt Enhances all flavors.
  • to taste pepper Enhances all flavors.
  • 4 tbsp vegan pesto Transforms the dish into a creamy delight.
  • 2 to 3 tbsp vegan cream cheese Adds a luscious creaminess.
  • 250 to 300 g cooked spaghetti The foundation of this pasta dish.
Optional Add-ons
  • Vegan parmesan A sprinkle on top adds flavor.
  • a handful fresh basil leaves For garnish and freshness.
  • Nuts or seeds Adds crunch and nutrition.
  • Leafy greens (spinach or kale) Boosts the dish's health factor.
  • Extra veggies (bell peppers, zucchini) Make it your own.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Spread the cherry tomatoes on a baking tray, ensuring they have space.
  3. Drizzle olive oil over the tomatoes and sprinkle with Italian seasoning, salt, and pepper.
Roasting
  1. Roast the tomatoes in the oven for about 20 to 25 minutes, or until soft and blistered.
  2. Remove from the oven and immediately add the vegan pesto and cream cheese. Mix to create a creamy sauce.
Combining
  1. Toss in the cooked spaghetti and mix well to coat every strand with the creamy sauce.
  2. Serve topped with vegan parmesan and fresh basil leaves.

Notes

This recipe is flexible; you can use substitutes for ingredients or add more vegetables based on your preference.