Creamy Vegan Pesto Pasta (30-Minute)

Creamy pesto pasta with roasted tomatoes in a white bowl.

5 from 10 votes

Creamy Vegan Pesto Pasta (30-Minute)

This creamy and bright vegan pesto pasta has bold and nuanced flavor from juicy roasted tomatoes, cheesy nutritional yeast, aromatic basil, and toasted walnuts. Ready in just 30 minutes for an easy and healthy weeknight meal!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings: servings

Calories: 362kcal

Author: MaryAnne

Equipment

1 Food processor

Ingredients

1 pint cherry tomatoes
olive oil
1 10-ounce package frozen peas, defrosted
2 garlic cloves, roughly chopped
¼ cup nutritional yeast
2 Tablespoons walnuts, toasted and cooled
1 cup basil leaves, packed
¾ teaspoon sea salt
¼ teaspoon black pepper
⅓ cup olive oil
12 ounces dried rotini pasta (or any short pasta)
red pepper flakes, optional

Instructions

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.
With the machine running, slowly drizzle in olive oil. Transfer mixture into large sauté pan.
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. The 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. Season with additional salt and pepper if necessary. Serve immediately.

Video

Notes

Season your pasta water with plenty of salt.
Storage: Leftovers can be stored (covered) in the refrigerator for up to 4 days.
How to freeze: After completely cooled, transfer individual portions to freezer-safe containers for up to 2 months. To thaw, place in the refrigerator overnight.
To reheat: Re-warm on the stovetop over low heat. Add a tablespoon or two of non-dairy milk or water to add moisture and boost the creaminess.

Nutrition