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. With the perfect blend of basil, garlic, and nuts, this pesto packs a punch, while the roasted tomatoes and spinach add a delightful twist.
Imagine twirling your fork through a bowl of perfectly cooked pasta, coated in creamy green pesto, with juicy roasted tomatoes bursting with flavor and fresh spinach wilting beautifully. It’s a dish that sings with freshness and is sure to impress anyone at your dining table, regardless of dietary preferences.
This recipe is easy to whip up, making it ideal for weeknight dinners or meal prep. Plus, it’s customizable – feel free to switch up the greens or add extra veggies based on what you have on hand!
Delicious and Easy Vegan Pesto Pasta
This Vegan Pesto Pasta is a flavorful blend of fresh basil pesto, roasted tomatoes, and sautéed spinach, all tossed with your choice of pasta. The pesto is rich and aromatic, while the roasted tomatoes provide a sweet contrast and the spinach contributes a subtle earthiness.
This dish is not only visually appealing but also incredibly satisfying, with a taste that balances rich, nutty pesto with the natural sweetness of roasted tomatoes.
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 and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 8g
- Carbohydrates: 35g
