Pesto Pasta with Baby Heirloom Tomatoes

🌿 What you’ll need:

• A jar of your favorite store-bought or homemade pesto (I used Trader Joe’s Kale & Cashew Pesto for this dish)
• A box of your favorite pasta (I used Rotini because I like how the sauce clings to the grooves)
• Baby heirloom tomatoes of choice (I like tri-colored because it tricks my brain into thinking I’m getting different nutrients from each one — also because they look pretty and add more variety)
• Follow Your Heart Vegan Feta
• Nutritional yeast
• Lemon juice
• Green peas
• Fresh basil

🌿 How to prepare:

1. Cook pasta according to package instructions — and don’t forget to salt your water! Reserve some of the pasta water before draining.
2. Combine your pasta with pesto, pasta water, nutritional yeast, lemon juice, and thawed peas in a pot. Add vegan feta and let it melt and combine with the sauce for additional flavor and a creamy texture.
3. Top with freshly sliced basil, vegan parm or feta, red pepper flakes, cherry tomatoes, and anything else your heart desires!

🌿 I love this recipe because it’s super simple to throw together with little time and effort if you have the right ingredients on hand. It also gives the impression that you’re an extremely capable chef when in reality you hardly had to lift a finger! If you’re ever in a rut and don’t know what to make — or want a foolproof recipe to impress your friends — pesto pasta is the way to go.

🌿 Would you have roasted your tomatoes or left them raw for the topping? Let me know in the comments!

Pesto Pasta with Baby Heirloom Tomatoes

A simple, impressive pasta that comes together in minutes. Rotini tossed in kale cashew pesto with green peas, vegan feta, and topped with fresh basil and tri-colored heirloom tomatoes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings 2

Ingredients

  

• A jar of store-bought or homemade pesto Trader Joe's Kale & Cashew Pesto recommended
• A box of Rotini pasta
• Baby heirloom tomatoes halved
• Follow Your Heart Vegan Feta
• Nutritional yeast
• Lemon juice
• Green peas thawed
• Fresh basil

Instructions

 

• Cook pasta according to package instructions. Salt your water and reserve some pasta water before draining.
• Combine pasta with pesto, pasta water, nutritional yeast, lemon juice, and thawed peas in the pot. Add vegan feta and stir until melted and creamy.
• Top with fresh basil, extra feta, red pepper flakes, and halved cherry tomatoes. Serve immediately.

Frequently Asked Questions

Is store-bought pesto vegan? Not always — traditional pesto contains parmesan cheese. Always check the label. Trader Joe’s Kale & Cashew Pesto is a great vegan option and easy to find.

What pasta shape is best for pesto? Rotini, fusilli, and farfalle are all great choices because the sauce clings to the grooves and folds. Avoid flat pasta like spaghetti — pesto tends to slide right off.

What is nutritional yeast and why add it? Nutritional yeast is a deactivated yeast with a savory, cheesy flavor. It’s a staple in vegan cooking and adds depth to sauces without any dairy.

Can I make this pesto pasta ahead of time? Yes! It keeps well in the fridge for 3–4 days. Add a splash of water or lemon juice when reheating to loosen the sauce back up.

What can I substitute for vegan feta? Any creamy vegan cheese works — vegan ricotta, cashew cheese, or even extra nutritional yeast if you don’t have feta on hand.