Pasta with Pesto and Cherry Tomatoes Recipe
A bright vegan pasta with dairy-free pesto and sweet cherry tomatoes—fresh, simple, and bursting with Mediterranean flavor.
Ingredients
- 12 oz pasta spaghetti, penne, or fusilli
- 2 tbsp olive oil
- 3 garlic cloves minced
- 2 cups cherry tomatoes halved
- 2 cups fresh basil leaves
- ½ cup raw cashews soaked 20 minutes in hot water
- ½ cup unsweetened almond milk
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ¼ tsp chili flakes optional
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- Blend basil, cashews, almond milk, lemon juice, nutritional yeast, salt, and pepper into a creamy pesto.
- Heat olive oil in a skillet, sauté garlic until fragrant.
- Add cherry tomatoes and cook until slightly softened and juicy.
- Toss pasta with pesto and sautéed cherry tomatoes.
- Adjust seasoning with extra salt, pepper, or chili flakes if needed.
- Serve hot, garnished with fresh basil.
Notes
Nutritional Values (per serving)
- Calories: 410
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 13g
Vitamins and Minerals (per serving)
- Vitamin C: 24%
- Vitamin A: 28%
- Iron: 15%
- Folate: 18%
- Potassium: 20%
Additional Notes & Tips
- Swap cashews with sunflower seeds for a nut-free pesto.
- Roast cherry tomatoes for extra sweetness.
- Whole-grain pasta makes this heartier.
- Perfect served warm or cold as a chic pasta salad.