How To Make Creamy Pea Pesto Fettuccine with Roasted Tomatoes

Creamy & bright vegan pea pesto pasta with bold and nuanced flavor from roasted tomatoes, nutritional yeast and walnuts. Ready in just 20 minutes for an easy and healthy weeknight meal!

– Cherry tomatoes – Olive oil – Frozen peas – Garlic  – Nutritional yeast – Walnuts – Salt and pepper – Dried fettuccine – Red pepper flakes

Ingredients Needed

– Preheat oven to 400 degrees F. – Place  cherry tomatoes on a baking sheet and drizzle lightly with olive oil.  Season with salt and pepper. Roast for 15 to 20 minutes, until tomatoes  are soft. Set aside.

Recipe Instructions

Place peas, garlic, nutritional yeast,  walnuts, salt, and pepper into the bowl of a food processor. Mix until  combined, stopping once to scrape down sides of bowl.

Recipe Instructions

With the machine running, slowly drizzle in olive oil. Transfer mixture into large sauté pan.

Recipe Instructions

Cook fettuccine following instructions on box (don't forget to salt your pasta water!). Reserve roughly two cups of pasta water and drain fettuccine. Transfer noodles to sauté pan with pesto.

Recipe Instructions

Over low heat, toss noodles with pesto,  and as much reserved pasta water as needed to create a creamy sauce.  (Sauce will thicken later in the refrigerator, so be liberal with the  pasta water.) Add roasted tomatoes and toss. If using, add pinch of red  pepper flakes.

Recipe Instructions

* Season your pasta water with plenty of salt. * Be very liberal when adding the pasta water. The sauce will continue to thicken after cooling in the refrigerator.

Recipe Notes