Pesto Pasta with Roasted Grape Tomatoes

Pasta is meant to be simple!

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Ingredients

• 1 package Uncooked Pasta, any type that you prefer

• 1 cups Fresh Basil, packed

• 1 cups Baby Spinach, packed

• ⅓ cup Pine Nuts

• 1 Tbsp. Nutritional Yeast

• ½ Tbsp. Lemon Juice

• ½ cup Extra Virgin Olive Oil

• ½ Tsp. Salt

• ¼ Tsp. Ground Black Pepper

• ¼ Tsp. Red Pepper Flakes

• Roasted Tomatoes

  • 16 oz. Grape Tomatoes

  • 1 Tsp. Dried Thyme

  • 1 Tsp. Dried Oregano

  • ½ Tsp. Salt

  • 1 Tsp. Pepper

  • 2 Tbsp. Olive Oil

Instructions

1. Preheat the oven to 350 degrees. In the meantime, rinse and pat the tomatoes dry.

2. Next in a baking pan (I used a 9x9), toss in tomatoes, olive oil, and seasonings (salt, pepper, thyme, and oregano).

3. Mix well, ensuring all tomatoes are coated evenly.

4. Once the oven has reached the temperature, roast the tomatoes for 35 minutes.

5. While the tomatoes cook, make the pesto sauce. In a food processor, combine all the ingredients and blend. Continue to pulse/blend until everything is incorporated together - no large chunks/pieces. Set pesto sauce aside.

6. Now cook your pasta according to the package instructions. When the pasta is done, set about ½-1 cup of the pasta water on the side. Drain the pasta.

7. When the tomatoes are done cooking, combine the pasta, pesto sauce, pasta water, and tomatoes together in a large mixing bowl.

8. Serve immediately with your favorite plant-based “meat balls” or patties! Enjoy!