Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe

I absolutely love sharing this Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe because it’s one of those dishes that feels fresh, vibrant, and comforting all at once. When I first tried making vegan pesto, I was amazed at how easy it was to whip up something so flavorful without any dairy. You’ll find that this pasta comes together quickly, making it perfect for busy weeknights or casual weekend lunches that still impress.

What makes this Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe especially worth trying is the way the juicy sweetness of cherry tomatoes balances the nutty, aromatic pesto, while the toasted pine nuts add a delightful crunch. My family goes crazy for this one, and it’s become a staple when I want something healthy but indulgent. Plus, it’s totally plant-based without compromising on flavor!

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Ingredients You’ll Need

Each ingredient in this Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe plays a key role in creating that perfect balance of flavors. When you shop, try to pick the freshest basil and ripe cherry tomatoes for the best taste.

• Pasta: I recommend spirals because they catch the pesto sauce beautifully, but feel free to use your favorite shape.
• Cherry Tomatoes: Sweet and juicy, they add a fresh pop and color to the dish.
• Fresh Basil Leaves: The star herb for the pesto, make sure they’re vibrant and aromatic.
• Pine Nuts: Toasted for that irresistible crunch and nuttiness.
• Quick Vegan Parmesan: Use a good-quality vegan parmesan or make your own to keep the flavors authentic.
• Olive Oil: Adds smoothness and helps bind the pesto ingredients.
• Garlic Clove: Just the right amount to give the pesto a gentle kick.
• Lemon: Fresh lemon juice brightens the pesto with a citrusy zing.
• Salt and Pepper: Essential seasoning for rounding out the dish.

Variations

I love to play around with this Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe depending on the season or what’s in my fridge. You should feel free to make it your own, swapping ingredients or adding extras to suit your tastes.

• Variation: Sometimes I toss in some sautéed mushrooms or spinach for extra greens—my family never even notices, but they get more nutrients!
• Variation: For a spicy twist, adding a pinch of red chili flakes to the pesto really wakes things up.
• Variation: When basil is scarce, I’ve used fresh parsley or arugula with good results—just adjust the lemon juice and oil to balance flavors.
• Variation: If you don’t have pine nuts, toasted walnuts or almonds are great substitutes to keep that crunchy texture.

How to Make Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe

Step 1: Cook and Drain the Pasta

Start by cooking your pasta according to the package instructions—make sure to salt your pasta water well; it really seasons the noodles from within. Once it’s al dente, drain the pasta but save a little pasta water just in case you want to loosen the sauce later. Return the drained pasta to the pot to keep warm while you prepare the pesto.

Step 2: Blend Your Fresh Pesto

In a blender or food processor, combine the fresh basil leaves, 1 tablespoon of pine nuts, garlic, and 1 tablespoon olive oil. Pulse until you get a finely blended, vibrant green paste. Add in your vegan parmesan and one more tablespoon of olive oil, then blend again until smooth. Finish with fresh lemon juice, salt, and pepper to taste. If your pesto feels too thick, don’t hesitate to drizzle in an extra tablespoon of olive oil – this is a trick I discovered that really elevates the texture.

Step 3: Combine Pasta, Pesto, and Tomatoes

Toss the freshly made pesto with the warm pasta, adding in those halved cherry tomatoes for a juicy burst. Stir gently so everything is coated but tomatoes stay intact. If your mixture feels a bit dry, a splash of pasta water can bring it all together beautifully without watering down the flavor.

Step 4: Toast Pine Nuts for the Perfect Finish

Heat a small dry pan over medium heat and toast the remaining pine nuts until golden and fragrant—watch carefully because pine nuts burn quickly. Sprinkle these on top of your pasta just before serving to add a satisfying crunch and boost the nutty aroma.

Step 5: Serve and Enjoy!

Plate your pasta with a scattering of extra vegan parmesan and toasted pine nuts. This dish is best enjoyed fresh while the flavors are bright and the textures lively. Trust me, you’ll be reaching for seconds!

How to Serve Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe

Garnishes

I usually garnish this pasta with a little extra vegan parmesan and the toasted pine nuts for texture. Sometimes I add a few fresh basil leaves on top to make it look extra vibrant — and really, it boosts that fresh basil aroma right before you dig in, which I adore.

Side Dishes

This pesto pasta pairs wonderfully with a crisp green salad or some roasted seasonal veggies. I like serving it alongside garlic bread made with olive oil and fresh herbs for a comforting, hearty meal.

Creative Ways to Present

For a dinner party, I like serving this pasta in shallow bowls with the pine nuts and vegan parmesan artistically scattered on top. A drizzle of extra virgin olive oil around the edges adds an elegant touch. You can also serve it cold as a pasta salad—just chill and toss with a little more lemon and olive oil.

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe in an airtight container in the fridge for up to 2 days. To keep the pasta from drying out, I recommend adding a little extra olive oil before sealing.

Freezing

Freezing isn’t my top recommendation for this recipe because the cherry tomatoes and pesto sauce freshens taste on the day it’s made. However, if you do freeze it, freeze the pasta and pesto separately to maintain texture and flavor, and thaw gently in the fridge overnight.

Reheating

When reheating, I gently warm the pasta in a pan over low heat with a splash of water or olive oil, stirring often to keep it from sticking. Avoid microwaving straight from the fridge without loosening the sauce first or the pasta may dry out.

FAQs

Final Thoughts

This Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe has become one of my absolute favorites to make and share. It’s a brilliant blend of fresh, simple ingredients that come together to satisfy without fuss. If you’re looking to brighten up your weeknight dinner rotation or impress friends with something fresh and delicious, give this recipe a whirl. I promise, you’ll love how it turns out, and it might just become a new favorite in your kitchen, too!

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