If you want a light, fresh pasta dinner, this recipe is for you. Vegan Pesto Pasta pairs homemade pesto with savory roasted cherry tomatoes and creamy almond ricotta for a bright, satisfying meal.
Hello friends! This Vegan Pesto Pasta with Roasted Tomatoes and Almond Ricotta is one of my favorite summer meals—bright, savory, and surprisingly simple. It has a few components, but each one is straightforward and delivers a huge flavor payoff. The pesto brings fresh herb aroma, the roasted cherry tomatoes add caramelized sweetness, and the almond ricotta gives a creamy, tangy finish. Here’s how to make it at home.
Key ingredients
- Basil: About two cups of fresh basil leaves (store-bought or homegrown) for a vibrant pesto.
- Garlic: Adds depth—use the amount you prefer. The recipe suggests 5–6 cloves for the pesto and a few for roasting the tomatoes.
- Nuts: Pine nuts are traditional, but almonds, walnuts, or pecans work well too.
- Vegan parmesan or nutritional yeast: Optional, but makes the pesto richer and “cheesier.”
- Olive oil: Extra-virgin olive oil gives the best flavor for the pesto and for roasting the tomatoes.
- Pasta: Any shape you like—rigatoni, mezzi paccheri, or another sturdy pasta that holds the sauce.
How to prepare the components
There are four parts to assemble: the roasted tomatoes, the pesto, the almond ricotta, and the pasta. Each step is simple and can be done while the tomatoes roast.
- Roasted cherry tomatoes: Toss a pint of cherry tomatoes with olive oil, a few garlic cloves, salt, and Italian herbs. Roast at 400°F (about 200°C) for 25–30 minutes until blistered and caramelized. They become sweet and deeply flavorful.
- Pesto: In a food processor, combine pine nuts, garlic, vegan parmesan or nutritional yeast, basil leaves, a pinch of salt, and olive oil. Pulse until smooth and creamy, adding more oil until you reach the desired consistency. Transfer to a bowl and set aside.
- Almond ricotta: In a food processor, combine blanched sliced almonds with lemon juice, water, nutritional yeast, garlic powder, and salt. Pulse until it reaches a ricotta-like texture. Add more or less water to make it creamier or crumblier.
- Pasta and assembly: Cook pasta according to package directions in generously salted boiling water. Reserve some pasta water before draining. Toss hot pasta with the pesto, adding a splash of reserved pasta water if needed to loosen the sauce. Top with roasted tomatoes and dollops of almond ricotta, and serve immediately.
Why this works
The combination of vibrant basil pesto, sweet concentrated tomatoes, and tangy almond ricotta creates a balanced plate with fresh herb notes, roasted depth, and creamy texture. Each element is quick to make and comes together into an elegant, weekday-friendly meal that still feels special.
Recipe
Vegan Pesto Pasta with Roasted Tomatoes and Almond Ricotta
15 mins
30 mins
45 mins
Ingredients
- For the roasted tomatoes
- 1 pint cherry tomatoes
- 3–4 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon Italian herb mix
- Pinch of salt
- For the pesto
- 1/4 cup pine nuts
- 5–6 garlic cloves (adjust to taste)
- 2 tablespoons vegan parmesan (or substitute nutritional yeast)
- 2 cups fresh basil leaves
- 3–4 tablespoons olive oil, more as needed
- Pinch of salt
- For the almond ricotta
- 1/2 cup blanched sliced almonds
- 1 teaspoon nutritional yeast
- 2 1/2 tablespoons water (adjust for texture)
- 1/2 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt to taste
- To serve
- 1 lb pasta of choice
Instructions
- Preheat the oven to 400°F (200°C). Prepare the roasted tomatoes by tossing the cherry tomatoes with olive oil, peeled garlic cloves, Italian herbs, and salt in a small baking dish. Roast for 25–30 minutes until blistered and caramelized.
- While the tomatoes roast, make the pesto. In a food processor combine pine nuts, peeled garlic, vegan parmesan (or nutritional yeast), basil leaves, and a pinch of salt. Add about half the olive oil and pulse until very finely chopped and creamy. Add more oil as needed and transfer pesto to a bowl.
- Make the almond ricotta by combining blanched almonds, nutritional yeast, water, lemon juice, garlic powder, and salt in a food processor. Pulse until smooth and creamy, adjusting water to reach your preferred texture, then set aside.
- When the tomatoes are nearly done, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve some pasta water before draining.
- Drain the pasta and toss it with the pesto, adding a splash of reserved pasta water if the sauce seems too thick. Serve topped with roasted tomatoes and spoonfuls of almond ricotta. Enjoy warm.
I hope you try this vegan pesto pasta—it’s a simple, flavorful summer meal that feels both fresh and comforting. Happy cooking!