Pasta with Pesto and Cherry Tomatoes
An easy vegan pasta tossed with herby pesto and sweet roasted cherry tomatoes. It’s fresh, fragrant, and screams “effortless queen” on a plate.
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.