Vegan Pesto Pasta with Cherry Tomatoes

This vibrant Italian dish features al dente pasta tossed in a rich, dairy-free basil pesto and topped with juicy cherry tomatoes. It's a quick, flavorful meal that's perfect for any pasta lover looking for a vegan option.

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside. 2. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, and a pinch of salt and pepper. Pulse until finely chopped. 3. With the food processor running, slowly add olive oil until the pesto reaches your desired consistency. 4. In a large bowl, combine the cooked pasta and pesto, tossing until well coated. 5. Gently fold in the cherry tomatoes and a squeeze of lemon juice. 6. Serve immediately, garnishing with extra pine nuts if desired.

100g pasta of choice (gluten-free if desired) 1 cup fresh basil leaves 2 tablespoons pine nuts 2 tablespoons nutritional yeast 1 clove garlic 2 tablespoons olive oil Salt and pepper to taste 100g cherry tomatoes, halved A squeeze of lemon juice