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Pesto Pasta with Roasted Tomatoes

Pesto Pasta with Roasted Tomatoes combines blistered cherry tomatoes with creamy pesto sauce and spaghetti.
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Prep Time 10 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

  • 4 cups cherry tomatoes about 600 g
  • 2 –3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 4 tablespoons pesto vegan or regular
  • 2 –3 tablespoons cream cheese vegan or regular
  • 250 –300 g cooked spaghetti
  • Parmesan cheese vegan or regular, for serving
  • Fresh basil leaves for garnish

Instructions
 

Step 1: Roast the Tomatoes

  • Preheat the oven to 400°F (200°C).
  • Place cherry tomatoes on a baking tray. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.
  • Roast for 20–25 minutes until the tomatoes are soft, blistered, and slightly caramelized.

Step 2: Make the Sauce

  • Remove the tray from the oven. While the tomatoes are still warm, add pesto and cream cheese directly to the tray.
  • Stir gently until everything melts together into a creamy sauce.

Step 3: Add the Pasta

  • Add the cooked spaghetti to the tray and toss thoroughly to coat the pasta evenly with the pesto tomato sauce.

Step 4: Finish and Serve

  • Top with freshly grated Parmesan and a handful of fresh basil leaves. Serve warm and enjoy your Pesto Pasta with Roasted Tomatoes.

Notes

  • Add grilled chicken or shrimp for extra protein.