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    Home » Vegan Main Dish Recipes

    Pesto Pasta with Roasted Tomatoes (Vegan, Gluten Free)

    By Maggie Updated Feb 15, 2021 · Published Jun 12, 2020

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    Pesto pasta with roasted tomatoes is a delicious summertime meal that comes together quickly. Featuring fresh basil and cherry tomatoes, this pasta showcases some of summer's best produce. Add this pesto pasta to your menu for an easy weeknight meal.

    Pesto Pasta with roasted tomatoes

    So, I guess I am going a little pesto crazy right now.

    But what screams summer more than fresh basil? Trick question.

    Tomatoes scream summer just as much as basil.

    So I put them together in this divine medley of basil, tomato, lemon, and pasta. Just for you.

    Jump to:
    • Ingredients
    • How to Make Pesto Pasta with Roasted Tomatoes
    • How to Roast Tomatoes Without Oil
    • Substitutions in Pesto Pasta
    • Can This Be Eaten as a Cold Pasta Salad?
    • More Vegan Main Dishes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make tomato pesto pasta:

    • Cherry tomatoes
    • Garlic
    • Balsamic vinegar
    • Fusilli pasta
    • Nut-free vegan pesto or vegan arugula pesto

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    How to Make Pesto Pasta with Roasted Tomatoes

    This pesto pasta recipe is nut free, oil free, gluten free and vegan, so this meal can truly satisfy any person in your life. This meal comes to together in less than 30 minutes, so you can have dinner on the table in no time.

    • First, roast your tomatoes in a 400F oven.
    • Cook pasta according to package directions. Reserve ¼ cup pasta water, drain and put pasta back in pan.
    • While the tomatoes are roasting and pasta is boiling, make your pesto. Add ingredients to a blender and blend until smooth. Set aside.
    • Toss the pasta with the pesto and reheat if necessary. Top with roasted tomatoes and sprinkle with vegan parmesan cheese if desired. Enjoy!
    Pesto Sauce

    How to Roast Tomatoes Without Oil

    Roasting anything without oil felt perplexing to me when I first started cooking this way. But after learning a few simple tricks, I've discovered its not hard at all. The key is to keep whatever you're cooking moist so it doesn't dry out. I do this by tossing whatever I'm making with water, broth, or in this case balsamic vinegar.

    Preheat the oven to 400F. Line a baking dish or sheet pan with parchment paper. Add cherry tomatoes and minced garlic to pan and then drizzle with balsamic vinegar and water. Toss to combine. Roast in the oven for 20-25 minutes, tossing once halfway through. Roast until the tomatoes start to blister and shrivel. And, you're done.

    No Oil Roasted Tomatoes

    Substitutions in Pesto Pasta

    • Use store bought pesto. Just be aware that many store-bough pestos contain parmesan cheese. So, read the ingredients first if this is a concern for you.
    • Use any nut or seed in place of the sunflower seeds in the pesto.
    • Try using different herbs or greens in place of some or all of the basil in the pesto.
    • Use any shape pasta in place of the fusilli pasta.
    • Use rice, quinoa or any other gluten free grain in place of the pasta.
    Pesto Pasta with tomatoes

    Can This Be Eaten as a Cold Pasta Salad?

    I am glad you asked! This recipe also makes a great cold pasta salad. After draining the pasta, run under cold water and then proceed with the rest of the recipe. This will keep in the fridge for a couple days, although the pesto will start to discolor and brown after the first day.

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    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Vegan Pesto Pasta

    Pesto Pasta with Roasted Tomatoes

    Pesto pasta with roasted tomatoes is a delicious summertime meal that comes together quickly.  Featuring fresh basil and cherry tomatoes, this pasta showcases some of summer’s best produce. 
    5 from 3 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Author: Maggie
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    Ingredients

    • 1 pint cherry tomatoes
    • 3 cloves garlic minced
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon water
    • 12 ounces fusilli pasta gluten free, if necessary

    Nut-Free Vegan Pesto (or use ¾ cup store bought pesto)*

    • 2 cups loosely packed basil**
    • ¼ cup sunflower seeds
    • 1 tablespoon lemon juice
    • 1 clove garlic
    • 2 tablespoons nutritional yeast
    • ¼ cup water
    • ⅛ teaspoon salt or to taste

    Instructions

    • Preheat oven to 400F. Line a small sheet pan or baking dish with parchment paper and set aside.
    • Add the tomatoes and garlic to the prepared pan. Drizzle balsamic vinegar and water over the tomatoes and toss to thoroughly coat. Roast in the oven for 20-25 minutes, tossing once halfway through. Roast until the tomato skins start to split and shrivel slightly. Remove from oven and set aside.
    • While the tomatoes are roasting cook the pasta according to package directions. Reserve ½ cup pasta water, drain and return pasta to pan.
    • Make the pesto: While the tomatoes and pasta are cooking add all pesto ingredients to a blender or food processor. Process until smooth, adding more water as necessary a tablespoon at a time until desired consistency is reached.
    • Toss the pesto with the drained pasta. If the pasta seems dry after adding the pesto, add reserved cooking water a tablespoon at a time until desired consistency is reached. Top with roasted tomatoes and enjoy!

    Notes

    *Store bought pesto often contains cheese, so if this is a concern for you make sure to read the ingredients list.
    **You can swap some or all of the basil with parsley, spinach or other herbs or greens.
    This recipe also makes a great cold pasta salad.  After draining the pasta, run under cold water and then proceed with the rest of the recipe.  This will keep in the fridge for a couple days, although the pesto will start to discolor and brown after the first day.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 389kcal | Carbohydrates: 72g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 136mg | Potassium: 431mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1211IU | Vitamin C: 32mg | Calcium: 45mg | Iron: 3mg

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