This creamy & bright vegan pesto pasta has bold and nuanced flavor from juicy roasted tomatoes, cheesy nutritional yeast, aromatic basil, and crunchy walnuts. It's ready in just 30 minutes for an easy and healthy weeknight meal!
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.
Place peas, garlic, nutritional yeast, walnuts, fresh basil, salt, and pepper into the bowl of a food processor. Mix until combined, stopping once to scrape down sides of bowl.
Cook pasta following instructions on box (don't forget to salt your pasta water!). Reserve 1 cup of pasta water and drain pasta. Transfer noodles to sauté pan with pesto.
Over low heat, toss noodles with pesto, and add reserved pasta water. Stir to combine, until a creamy consistency is reached. Add roasted tomatoes and toss. Season with additional salt and pepper if necessary. Serve immediately.
Recipe Instructions
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!