Pasta with Pesto and Cherry Tomatoes
This pasta is for when you’re starving but still pretending you’re effortlessly chic. Fresh basil struts in like it owns the kitchen. Juicy cherry tomatoes burst like drama at brunch. And pesto—oh honey, it’s the smooth-talking green sauce that saves dinner and your reputation. Toss it all together and boom—five-star flavor with minimal commitment. Zero meat, zero fuss, max taste. It’s vegan, vibrant, and doesn’t involve any emotional labor. Because let’s be honest—if the pasta doesn’t cook itself, at least it should taste like you actually tried.

Pasta with Pesto and Cherry Tomatoes
Ingredients
- 200 g spaghetti or penne
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil
- 3 tbsp vegan pesto store-bought or homemade
- Salt to taste
- Freshly ground black pepper
- 1 tbsp nutritional yeast optional, but we love drama
- Fresh basil leaves for garnish
Instructions
- Boil pasta in salted water until al dente. Drain and reserve ¼ cup of pasta water.
- While pasta boils, heat olive oil in a pan. Add cherry tomatoes and cook until soft and slightly blistered (about 5–7 minutes).
- Add cooked pasta to the skillet. Lower heat.
- Stir in pesto and a splash of reserved water. Toss until everything glistens like your cheekbones at golden hour.
- Season with salt and pepper. Top with nutritional yeast and basil. Serve hot and smug.
Notes
-
🧾 Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
💊 Vitamins and Minerals (Per Serving)
- Vitamin K: 38%
- Vitamin C: 22%
- Iron: 14%
- Magnesium: 16%
- Folate: 20%
💡 Notes & Tips
- Use gluten-free pasta if your stomach is a diva.
- Add spinach or arugula for a leafy upgrade—because health.
- Homemade vegan pesto? Go off, queen.
- Roast tomatoes longer for that sweet, caramelized edge.
- Store leftovers in the fridge, but honestly, there won’t be any.