Vegan Pesto Pasta with Roasted Tomatoes and Spinach
If you're on the hunt for a vibrant and satisfying vegan dish, look no further! This Vegan Pesto Pasta with Roasted Tomatoes and Spinach is not just a meal; it's a celebration of fresh flavors and colors.
Ingredients
- 8 oz pasta of your choice (spaghetti, penne, etc.)
- 2 cups cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup basil leaves
- 1/4 cup pine nuts or walnuts
- 2-3 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Tomatoes: Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 15-20 minutes until they are soft and caramelized.
- Cook the Pasta: While the tomatoes are roasting, cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
- Make the Pesto: In a food processor, combine basil, garlic, nuts, nutritional yeast, and a pinch of salt. Blend while slowly adding olive oil until smooth. Adjust seasoning to taste.
- Combine: In a large mixing bowl, add the cooked pasta, roasted tomatoes, and fresh spinach. Pour the pesto over the pasta and mix well. If needed, add reserved pasta water to achieve desired creaminess.
- Serve: Plate your pasta and drizzle with balsamic vinegar if using. Enjoy your vibrant and wholesome meal!
Cook’s tips
- Roast the tomatoes until they are slightly charred for extra depth of flavor.
- Toast the pine nuts or walnuts in a dry skillet before blending to enhance their nutty taste.
- Reserve a generous cup of pasta water; it's the secret to a creamy sauce without cream.
- Don't over-process the pesto; a little texture is nice.
- Add the spinach at the end and let the residual heat wilt it perfectly.
Substitutions
- Use walnuts or sunflower seeds instead of pine nuts for a budget-friendly option.
- Substitute nutritional yeast with grated vegan parmesan if you have it on hand.
- Swap spinach for kale or arugula for a peppery kick.
- Use gluten-free pasta if needed; just adjust cooking time.
- For a richer flavor, add a squeeze of lemon juice to the pesto.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or olive oil to loosen the sauce. This dish is best enjoyed fresh, but it also works well as a cold pasta salad.
Frequently asked questions
Can I make this pesto ahead of time?
Yes, you can blend the pesto and store it in an airtight container in the fridge for up to 5 days. Just add a layer of olive oil on top to prevent oxidation.
Can I use frozen spinach instead of fresh?
Absolutely! Thaw and squeeze out excess water before adding to the pasta. You may need to adjust the seasoning.
What if I don't have a food processor?
You can make the pesto in a blender or finely chop the ingredients and mix with olive oil. A mortar and pestle also works for a rustic texture.
Is this dish gluten-free?
It can be if you use gluten-free pasta. The other ingredients are naturally gluten-free.
