Vegan Pesto Pasta With Pan-Roasted Cherry Tomatoes

Vegan Pesto Pasta With Pan-Roasted Cherry Tomatoes Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 15 minutes


For the Pesto:

2/3 cup Pine Nuts (100g)

1/4 cup Olive Oil (60ml) Extra Virgin

10 Green Olives Pitted

1 tsp Crushed Garlic

1/3 cup Nutritional Yeast (20g)

1 cup Fresh Basil Leaves Packed cup

1 cup Baby Spinach Leaves Packed cup

1/2 tsp Sea Salt

1/4 tsp Black Pepper

For the Pasta:

16 ounces Penne Pasta (450g) Dry Weight

20 Cherry Tomatoes


1Put on the pasta to cook according to package instructions.

2While that's cooking, place the pine nuts into a pan and lightly roast them at medium to high heat for 5 minutes, stirring regularly.

3When the pine nuts are nicely roasted, put them into the food processor along with the olive oil, green olives, garlic, nutritional yeast, basil, baby spinach, salt and pepper and process into a paste. Taste test and add more salt and/or pepper as preferred.

4Slice the cherry tomatoes in half (sliced lengthwise) and place them into the pan and lightly roast them for around 5 minutes.

5Pour the pesto sauce over the cooked, drained pasta, add the roasted cherry tomatoes and toss together.

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