Creamy Vegan Pesto Pasta topped with juicy, bursty, sweet, oven (or air fryer) roasted tomatoes. So simple and just 5 key ingredients!
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I am loving this creamy Vegan Pesto Pasta! Made with just five core ingredients in only 30 minutes, it's luscious and delicious and the sweet juicy bursts of roasted cherry tomato really take it to the next level!
I love how easy it is. Get the tomatoes in the oven or air fryer, then while they are roasting blend the creamy pesto sauce ingredients and cook the pasta.
I like to make this recipe with my vegan kale pesto, but it's equally delicious with basil pesto or any other variety, homemade or storebought. As long as it's dairy-free any flavor works.
Mel x
Serving Suggestions
Enjoy this summery vegan pasta dish as is, or customize it with your favorite additions. I like to serve it with some grilled vegan chicken breast, a crispy fresh salad or seasonal veggies, plenty of vegan parmesan and a big wedge of no-knead focaccia.
It's also really good with baked tofu, air fryer zucchini, or crispy nutritional yeast tofu.
Storing Leftovers
Store leftover pesto pasta in an airtight container in the refrigerator for up to 3-5 days. Reheat in a microwave or a small pan on the stovetop with a splash of water or dairy-free milk to thin the sauce. It's also really good cold served like pasta salad.
Recipe FAQs
You can use hulled sunflower seeds as a nut-free alternative. Or you can use 12oz (340 grams) silken tofu, but reduce the milk to ½ cup (120 ml).
Recipe
Creamy Vegan Pesto Pasta with Roasted Cherry Tomatoes
Author:Ingredients
- 1 cup (140 grams) raw cashew nuts
- 2 to 3 cups (300-375 grams) cherry tomatoes , quantity doesn't have to be exact
- a drizzle of olive oil , omit for oil-free
- ½ teaspoon fine sea salt (plus a little extra for seasoning the tomatoes)
- ¼ teaspoon freshly ground black pepper (plus a little extra for seasoning the tomatoes)
- ¾ to 1 cup (180 to 240 ml) dairy-free milk , unsweetened & unflavored
- 4 to 5 tablespoons dairy-free pesto , I like to use my kale pesto
- 1lb (453 grams) dried pasta , gluten-free if necessary
OPTIONAL TO GARNISH
- 1 handful flaked or slivered almonds
INSTRUCTIONS
- Preheat oven to 400 °F (200°C). Skip if using an air fryer.
- Soak the cashews in boiling water while the oven preheats (about 10 to 15 minutes).
- Place tomatoes on a small lined baking tray. Drizzle them with olive oil and season with a pinch of salt and pepper. Roast for 30 minutes. To air fry place the tomatoes in a small dish, drizzle with olive oil, sprinkle with salt & pepper. Air fry at 400°F for 10 minutes. Put them on just before you start boiling the pasta.
- Bring a pan of water to a rolling boil then cook the pasta as directed on the packaging. (It usually takes around 8 to 10 minutes).
- While the pasta is cooking add the drained cashews, salt, pepper, pesto, and ¾ cup (180 ml) of milk to a blender. Blend until smooth and creamy. Check the consistency and add more milk as necessary, blending for a few seconds between each addition to combine. It's better to have the sauce slightly thinner than you would ideally like because it will thicken when mixed with the hot pasta. Taste and add a little more pesto and salt and pepper if you feel it needs it.
- Scoop out 1 cup/mug of pasta water and set aside before draining the pasta. Return the pasta to the pan and pour over enough creamy pesto sauce to coat the pasta generously. Stir well and add a few drops of the pasta water. The sauce will become extra glossy and cling to your pasta better thanks to the starch in the water.
- Serve topped with roasted cherry tomatoes and a scattering of flaked/slivered almonds. It's good hot, warm, or cold.
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Caroline says
Delicious! We loved the tomatoes with it. Great idea!
Uma says
Incredibly delicious! My kids favorite:)