Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe

I absolutely love how fresh and vibrant this Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe turns out every time I make it. It’s one of those dishes that feels indulgent yet effortlessly healthy, perfect for a quick weeknight dinner or a casual weekend lunch. The combination of aromatic basil pesto, juicy cherry tomatoes, and that satisfying crunch from toasted pine nuts really makes this dish sing.

When I first tried this recipe, I was amazed at how simple ingredients could create such a packed flavor experience. You’ll find that it’s not only a crowd-pleaser but also flexible—you can whip it up with pantry staples and fresh herbs, making it ideal when you want something delicious without fuss. Whether you’re vegan or just craving a light, bright pasta dish, this Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe is definitely worth adding to your weeknight rotation.

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Ingredients You’ll Need

All the ingredients in this Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe come together beautifully for maximum freshness and texture contrast. I always suggest using the best-quality fresh basil you can find because the pesto really relies on that vibrant herb flavor.

• Pasta: I recommend spirals because their shape holds onto the pesto so well—plus, they’re fun to eat!
• Cherry Tomatoes: Sweet and juicy; halving them just before mixing keeps their freshness intact.
• Fresh Basil Leaves: The star of the show—makes your pesto incredibly fragrant and bright.
• Pine Nuts: Toasted to bring out their nutty flavor and add a delightful crunch.
• Vegan Parmesan: Adds a savory, cheesy note without dairy; you can make your own or buy a good quality version.
• Olive Oil: Use extra virgin for the best richness and mouthfeel.
• Garlic Clove: Adds pungent warmth—fresh is key.
• Lemon: Freshly squeezed to brighten up the pesto and tie all the flavors together.
• Salt and Pepper: To season and balance all the fresh ingredients.

Variations

One of the reasons I love this Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe is how easy it is to customize to your taste or pantry stash. I often switch things up depending on the season or what herbs I have on hand.

• Nut-Free Version: I once made this with toasted sunflower seeds instead of pine nuts and it was surprisingly delicious and allergy-friendly.
• Add Some Heat: If you like a little kick, stirring in red pepper flakes into the pesto brings nice warmth.
• Different Greens: Try swapping some basil for fresh spinach or arugula for a different flavor twist that still keeps the pesto vibrant.
• Protein Boost: For a heartier meal, toss in cooked chickpeas or crispy tofu cubes.

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

Step 1: Cook the Pasta Perfectly

Start by boiling your pasta according to the package instructions until it’s just al dente. This way, the pasta has enough bite to stand up to the pesto without feeling mushy. After cooking, drain the pasta but keep it warm in the pot so it’s ready when you add the pesto. Don’t rinse it—that starchiness helps the sauce cling better.

Step 2: Whip Up the Basil Pesto

In a blender or food processor, combine your fresh basil leaves, a tablespoon of pine nuts, garlic clove, and olive oil. Pulse until the basil is finely chopped and begins to form a smooth paste. Then add the vegan parmesan and a bit more olive oil, blending again to incorporate everything evenly. Finally, stir in freshly squeezed lemon juice plus salt to taste. If your pesto feels thick, don’t hesitate to add a little extra olive oil to loosen it up—this step really makes a difference for silky pasta coverage.

Step 3: Combine Pasta, Pesto, and Cherry Tomatoes

Once your pasta is ready and pesto is made, add the pesto to the hot pasta along with halved cherry tomatoes. Toss everything gently but thoroughly so each pasta piece gets coated in that vibrant sauce, and the juicy tomatoes start to warm slightly without breaking down.

Step 4: Toast Pine Nuts for the Perfect Crunch

While mixing your pasta and pesto, heat a small dry pan over medium heat and toast the remaining pine nuts until golden and fragrant—about 2-3 minutes. Make sure to keep stirring so they don’t burn; this step is magic for adding texture and depth to the dish.

Step 5: Serve and Enjoy

Serve your Vegan Pesto Pasta with a sprinkle of vegan parmesan and generously topped with those toasted pine nuts. Dive right in while the flavors are fresh and lively—you’ll be amazed at how simple ingredients can taste so incredible together.

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

Garnishes

I love topping this pasta with extra vegan parmesan for creaminess and some fresh basil leaves for a pretty, fragrant finish. The toasted pine nuts sprinkled on top add that irresistible crunch that keeps everyone coming back for seconds.

Side Dishes

This dish pairs wonderfully with a light, leafy green salad dressed simply with lemon and olive oil or some garlic bread to sop up any leftover pesto. Sometimes I serve it alongside roasted vegetables for a colorful, balanced meal.

Creative Ways to Present

For a fun dinner party, I like serving this pasta in individual bowls topped with a sprig of basil and a few whole cherry tomatoes for visual appeal. You can also stack the pasta into neat nests on plates to impress your guests, then drizzle with a little extra olive oil and a crack of pepper.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pasta in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, but if the pasta is too dry, a splash of olive oil or lemon juice stirred in before eating works wonders to refresh it.

Freezing

I’ve found that freezing pasta with pesto isn’t the best since the texture can suffer when reheated, but if you need to freeze, keep the pesto sauce separate from the pasta and thaw both gently in the fridge before combining.

Reheating

When reheating leftover Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe, I recommend warming it gently in a skillet over low heat with a little olive oil to avoid drying out. Adding a splash of water or lemon juice also helps restore moisture and brighten the flavors as it heats through.

FAQs

Final Thoughts

This Vegan Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts Recipe holds a special spot in my kitchen routine because it’s such a simple yet deeply satisfying dish. It embodies everything I love about cooking: fresh ingredients, quick prep, and flavors that feel homemade with heart. Trust me, once you try it, you’ll want to make it again and again—whether for yourself, your family, or to impress friends with your plant-based cooking skills.

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