pesto cavatappi

This vegan pesto cavatappi is a creamy, filling, and comforting dinner! It's loaded with delicious flavors of fresh basil, garlic, and cherry tomatoes. 

Vegan Pesto Cavatappi

pesto sauce

cavatappi pasta (gluten-free or grain-free if needed)

tbsp olive oil (2 tbsp water if limiting oil)

cherry tomatoes, sliced

garlic,

pine nuts,

Prepare vegan pesto sauce or use pre-made pesto sauce. 

Prepare cavatappi according to package. After, drain and rinse pasta. Set aside. 

Warm a sauce pot on medium heat. Add olive oil (or water), sliced cherry tomatoes, and minced garlic. Sauté for 3-5 minutes or until cherry tomatoes are cooked through.

Add cooked pasta and vegan pesto sauce. Mix to combine. Cook for 3-5 minutes or until warm.

Serve pesto cavatappi. Garnish with vegan parmesan and pine nuts. 

It&#39;s hard to make a summer produce pasta that is not a stunner; this one is bursting with basil and roasted tomatoes.

Cavatappi with Roasted Cherry Tomatoes and Pesto

cherry tomatoes ((halved))

thyme

olive oil

Salt and pepper ((to taste))

garlic ((minced))

basil leaves

Pecorino Romano cheese

cavatappi ((or other chunky pasta))

roast the tomatoes and thyme

Preheat the oven to 300 F. Line a rimmed baking sheet with aluminum foil or parchment paper and coat it with nonstick cooking spray. Place the tomatoes and thyme sprigs on the baking sheet and toss them with 2 tablespoons olive oil. Season with salt and pepper.  oast for about 30 minutes, until they are wrinkly and slightly collapsed.

make the pesto

While the tomatoes are roasting, bring a large pot of salted water to a boil. While the water is coming to a boil, make the pesto. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add 1/3 cup of the oil, a bit of salt and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil. Add the cheese and pulse until blended in.

cook the pasta, toss, and serve

Cook the cavatappi according to package directions. Reserve 1/2 cup of the cooking water, and drain the pasta. Toss the pasta with the cooking water, remaining 2 tablespoons olive oil (more if it seems dry), and half of the roasted tomatoes (discard the thyme sprigs), and transfer to a serving bowl. Distribute the rest of the tomatoes over the pasta, dollop the pesto on top, and toss. Add more olive oil if desired. Serve hot, warm, or cold.

My family and I love this recipe. We make it regulary and comes together in no time. Thank you for this wonderful recipe.

Heaven on a fork, perfect hot weather dinner!

https://content.jwplatform.com/videos/LRNAVNz6.mp4

Cavatappi with Roasted Cherry Tomatoes and Pesto: This pasta dish is what to do with extra tomatoes and basil, whether from the market or your garden.

Inspired by Noodles &amp; Company&#39;s Pesto Cavatappi dish, this version is dairy-free and oil-free! It features tender mushrooms, tomatoes, garlic, and a creamy basil pesto sauce.

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Top 3 pesto cavatappi recipes from across the web

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The most viewed pesto cavatappi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine