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Vegan Pesto Pasta
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5 from 1 vote

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. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Oil-free, pasta, pesto, Vegan
Servings: 4 servings
Calories: 389kcal


  • 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 3/4 cup store bought pesto)*

  • 2 cups loosely packed basil**
  • 1/4 cup sunflower seeds
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 2 tablespoons nutritional yeast
  • 1/4 cup water
  • 1/8 teaspoon salt or to taste


  • 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 1/2 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!


*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.


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