Pesto Pasta with Cherry Tomatoes is garden fresh! You’ll find vegan pesto-covered pasta layered with marinated cherry tomatoes (+ extra veggies) in every bite. It’s a quick dinner that’s bursting with color, flavor, and fresh herbs.
1 cup vegan pesto, homemade or store bought
12 oz dry pasta, any pasta like spaghetti, penne, linguini, etc,...(gluten free if needed)
1 cup reserved pasta water if needed
1- lb (16 oz) cherry tomatoes, I use a rainbow variety
1 tablespoon balsamic vinegar
1/4 teaspoon salt
2 tablespoons olive oil
1 small-medium zucchini or yellow squash, chopped in bite size pieces
1 bell pepper, any color chopped into bite size pieces
1/2 lb (8 oz) cremini mushrooms, halved
2 to 4 cloves of garlic, chopped (optional)
2 tablespoons oil
Pinch of salt and black pepper
See notes* for optional topping ideas for serving.
- Pesto: First make pesto according to directions if using homemade. Pour into a large pasta serving bowl. Set aside.
Tomatoes: In a medium bowl toss together the tomatoes, olive oil, vinegar, salt and pepper. Cover the bowl and let the tomatoes marinate while you prepare other ingredients, at least 20 minutes.
Vegetables: Preheat oven to 400° Add the chopped vegetables to a parchment lined baking sheet and toss with the oil and a pinch of salt and pepper and garlic if using. Roast for 20 minutes. Set aside and keep warm if needed.
Pasta: When vegetables are almost finished cooking, bring a large pot of water with a couple of big pinches of salt and a drizzle of olive oil to a boil. Add the pasta and cook according to the directions on the package. You want it a little al dente.
Toss and serve: Drain the pasta and add directly to pesto sauce. Toss it all together. Add some of the reserved pasta water if needed to thin the sauce and coat pasta. Plate right away, top each serving with the vegetables and tomatoes and their juices. Serve and enjoy! Season with salt and pepper if needed. See notes and above post for topping ideas and more.
Topping ideas (bring to the table):
- Garlic butter: 2 tablespoon fresh minced garlic, 3 to 4 tablespoons vegan butter, pinch of garlic powder and salt. Cook in the microwave for 1 minute. Drizzle over individual servings of plated pasta
- Balsamic glaze- yum!!!
- Vegan parmesan
- Crushed red chili flakes
Store: Store leftover pasta, veggies and tomatoes in separate airtight containers in the fridge. They will keep for 3-5 days.
Vegetables: to grill veggies instead of bake, add the prepared vegetables to a perforated grill basket and cook on your bbq over medium-high heat, tossing a few times until they’re cooked to your liking.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Category: Mains, Gluten free
- Method: Stovetop and oven
- Cuisine: Italian, American, Canadian
Keywords: pesto pasta, pesto pasta with cherry tomatoes, vegan pesto pasta