Vegan Pesto Pasta

This vegan pesto pasta with pan-roasted cherry tomatoes is rich, saucy, cheesy and packed with flavor. Ready in 30 minutes or less.

📝 Ingredients

• 2/3 cup Pine Nuts ((100g))
• 1/4 cup Olive Oil ((60ml) Extra Virgin)
• 10 Green Olives (Pitted)
• 1 teaspoon Crushed Garlic
• 1/3 cup Nutritional Yeast Flakes ((20g))
• 1 cup Fresh Basil Leaves (Packed cup)
• 1 cup Baby Spinach Leaves (Packed cup)
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Black Pepper
• 16 ounces Penne Pasta ((450g) Dry Weight)
• 20 Cherry Tomatoes

👨‍🍳 Instructions

1. 1Put on the pasta to cook according to package instructions.
2. 2While that's cooking, place the pine nuts into a pan and lightly roast them at medium to high heat for 5 minutes, stirring regularly.
3. 3When the pine nuts are nicely roasted, add them to the food processor along with the olive oil, green olives, garlic, nutritional yeast, basil, baby spinach, salt and pepper and process into a pesto. Taste test and add more salt and/or pepper as preferred.
4. 4Slice the cherry tomatoes in half (sliced lengthwise) and place them into the pan and lightly roast them for around 5 minutes.
5. 5Pour the pesto sauce over the cooked, drained pasta, add the roasted cherry tomatoes and toss together.