Step 1

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Step 2

Add tomatoes to the baking sheet and drizzle with a little oil and a pinch each salt and pepper. Arrange cut side up and roast for 20-25 minutes or until golden brown on the bottom and slightly shriveled. Set aside.

Step 3

Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling add pasta of choice and cook according to package instructions. Then drain and set aside. Drizzle with a little olive oil and toss to prevent sticking.

Step 4

Make pesto by adding basil, garlic, pine nuts, lemon juice, vegan parmesan cheese, and salt to a food processor and blending to combine. Stream in the olive oil until creamy and smooth, scraping down sides as needed. If too dry, add a little water. It should be thick but pourable (see first photo).

Step 5

Taste and adjust flavor as needed, adding more lemon juice for acidity, vegan parmesan cheese for cheesiness, salt for saltiness, or garlic for bite/spice. Set aside.

Step 6

Add cooked pasta and roasted tomatoes to a mixing/serving bowl and top with pesto. Toss to combine and enjoy immediately. Garnish with extra vegan parmesan cheese and/or fresh parsley or basil (optional).

Step 7

Best when fresh, though leftovers keep in the refrigerator up to 4 days. Enjoy at room temperature for best flavor/texture.