Description
A quick and easy vegan pasta dish with creamy pesto and roasted cherry tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 4 cups cherry tomatoes
- 2 to 3 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 4 tbsp vegan pesto
- 2 to 3 tbsp vegan cream cheese
- 250 to 300 g cooked spaghetti
- Vegan parmesan, for garnish
- A handful of fresh basil leaves
- Nuts or seeds (optional)
- Leafy greens (optional)
- Extra veggies (optional)
Instructions
- Preheat your oven to 400°F (200°C) so it’s ready for roasting.
- Place the cherry tomatoes on a baking tray, drizzle with olive oil, and sprinkle with Italian seasoning, salt, and pepper.
- Roast the tomatoes in the oven for 20 to 25 minutes until softened and blistered.
- Mix in the vegan pesto and cream cheese on the baking tray to create a creamy sauce.
- Toss in the cooked spaghetti, ensuring each strand is well-coated in the creamy sauce.
- Finish with a sprinkle of vegan parmesan and fresh basil leaves for a fragrant touch.
- Serve the pasta warm, and enjoy!
Notes
For a lighter version, consider using zucchini noodles instead of spaghetti. Adapt the recipe based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, pesto, roasted tomatoes, quick dinner, family meal