Can I use regular pesto instead of vegan?

Yes, you can definitely use regular pesto in this recipe if you're not strictly vegan. The flavors are similar, and the creamy texture remains intact.

How can I make this dish gluten-free?

Simply substitute the spaghetti with gluten-free pasta. There are various pasta options available that mimic traditional spaghetti without containing gluten.

What variations can I try?

You can spice it up with red pepper flakes, add greens like spinach or arugula, or even toss in some protein such as chickpeas for a heartier meal.

How long can leftovers be stored?

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a pan with a touch of oil or water to retain texture.

Can I make my own vegan pesto?

Absolutely! Making pesto at home is simple and allows you to adjust flavors. Just blend fresh basil, garlic, nuts, nutritional yeast, and olive oil for a delightful sauce.

Easy Creamy Vegan Pesto Pasta with Roasted Cherry Tomatoes

Ingredients

Scale

4 cups cherry tomatoes (about 600 g)
2-3 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
4 tbsp vegan pesto
2-3 tbsp vegan cream cheese
250-300 g cooked spaghetti
Vegan Parmesan to taste
A handful of fresh basil leaves

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Instructions

Preheat your oven to 400F (200C).
Spread the cherry tomatoes evenly on a baking tray. Drizzle the olive oil over them, then sprinkle Italian seasoning, salt, and pepper. Toss gently to coat the tomatoes evenly. Roast them in the preheated oven for 20 to 25 minutes until they become soft and blistered.
Remove the tray from the oven and quickly stir in the vegan pesto and vegan cream cheese with the warm tomatoes. Cook your spaghetti according to package instructions until al dente, drain, and add it to the tray. Toss everything together until the spaghetti is well coated with the creamy sauce.
Top with a sprinkle of vegan Parmesan and fresh basil; serve warm.

Notes

Use fresh basil for maximum flavor. For a low-carb option, swap spaghetti for zoodles. Avoid overcooking the spaghetti to maintain texture.

Author: Vivian Brooks
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 350mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 0mg