This vibrant Italian dish features al dente pasta tossed in a rich, dairy-free basil pesto and topped with juicy cherry tomatoes. It’s a quick, flavorful meal that’s perfect for any pasta lover looking for a vegan option.
Ingredients
- 100g pasta of choice (gluten-free if desired)
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100g cherry tomatoes, halved
- A squeeze of lemon juice
Steps
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine basil, pine nuts, nutritional yeast, garlic, and a pinch of salt and pepper. Pulse until finely chopped.
- With the food processor running, slowly add olive oil until the pesto reaches your desired consistency.
- In a large bowl, combine the cooked pasta and pesto, tossing until well coated.
- Gently fold in the cherry tomatoes and a squeeze of lemon juice.
- Serve immediately, garnishing with extra pine nuts if desired.
| Recipe Name | Difficulty | Calories | Preparation Time |
| Vegan Pesto Pasta with Cherry Tomatoes | easy | 450 cal | 20 min |