Creamy Pesto Pasta with Roasted Cherry Tomatoes

If there’s one meal that never fails to deliver comfort and flavor, it’s pasta. And when you combine the richness of pesto with the sweetness of roasted cherry tomatoes, you get a dish that tastes like summer in every bite. This Creamy Pesto Pasta with Roasted Cherry Tomatoes is a restaurant-quality meal made right in your own kitchen — and the best part? It’s quick, simple, and vegetarian-friendly.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 25–30 minutes from start to finish.
• Full of Flavor: The creamy pesto sauce pairs beautifully with sweet roasted tomatoes and al dente pasta.
• Versatile: Works well with any pasta type, and you can easily make it vegan or gluten-free.
• Perfect Comfort Food: Rich, aromatic, and satisfying — ideal for weeknights or lazy weekends.

Ingredients You’ll Need

For the Roasted Cherry Tomatoes:

• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 teaspoon dried oregano or Italian seasoning

For the Creamy Pesto Sauce:

• 2 tablespoons butter or olive oil
• 2 cloves garlic, finely chopped
• 1 cup heavy cream (or coconut cream for dairy-free)
• ½ cup prepared basil pesto (homemade or store-bought)
• ¼ cup grated Parmesan cheese (optional for vegan version)
• Salt and pepper to taste
• A squeeze of fresh lemon juice (optional, for brightness)

For the Pasta:

• 300 g (about 10 oz) pasta of choice (penne, spaghetti, or fusilli work best)
• Salted water for boiling
• Extra pesto or Parmesan for garnish

How to Make Creamy Pesto Pasta with Roasted Cherry Tomatoes

Step 1: Roast the Cherry Tomatoes

1. Preheat your oven to 200°C (400°F).
2. Toss halved cherry tomatoes with olive oil, garlic, salt, pepper, and oregano.
3. Spread them evenly on a baking tray.
4. Roast for 15–20 minutes, until softened and slightly caramelized.

Pro Tip: For extra depth of flavor, let the tomatoes roast until their edges start to blister slightly — that’s when they release their natural sweetness.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente according to package instructions.
3. Reserve ½ cup of the pasta water, then drain the rest.

The reserved pasta water helps emulsify the sauce and gives it a silky texture.

Step 3: Make the Creamy Pesto Sauce

1. In a large skillet, heat butter or olive oil over medium heat.
2. Add garlic and sauté until fragrant (about 30 seconds).
3. Pour in the heavy cream and bring it to a gentle simmer.
4. Stir in pesto and grated Parmesan, mixing until the sauce thickens slightly.
5. Adjust salt and pepper, and add a splash of lemon juice if you prefer a fresher flavor.

Step 4: Combine Everything

1. Add the cooked pasta to the pan with the sauce.
2. Toss well to coat every strand with creamy pesto goodness.
3. Mix in roasted cherry tomatoes, gently stirring so they stay intact.
4. If the sauce feels too thick, add a few tablespoons of the reserved pasta water.

Step 5: Serve and Enjoy

Plate the pasta and top with extra pesto drizzle, grated Parmesan, or crushed red pepper flakes for a mild kick. Serve it hot with garlic bread or a crisp side salad.

Optional Add-Ins and Variations

Make it Vegan

• Use plant-based cream (like coconut cream or oat cream).
• Replace Parmesan with nutritional yeast or vegan cheese.

Add Protein

• Grilled chicken, shrimp, or tofu pairs beautifully with this sauce.
• For extra fiber, toss in some chickpeas or white beans.

Add Greens

• Stir in spinach or kale toward the end of cooking for color and nutrition.

Add Crunch

• Toasted pine nuts or crushed walnuts make an excellent topping.

Homemade Basil Pesto (Optional)

If you want to go the extra mile, making pesto from scratch brings even more freshness to your pasta.

Ingredients for Homemade Pesto:

• 2 cups fresh basil leaves
• ½ cup Parmesan cheese (or vegan substitute)
• ⅓ cup pine nuts (or walnuts)
• 2 garlic cloves
• ½ cup olive oil
• Salt and pepper to taste
• A squeeze of lemon juice

Instructions:

1. Combine basil, nuts, garlic, and cheese in a food processor.
2. Pulse until finely chopped.
3. Gradually stream in olive oil until smooth.
4. Adjust seasoning with salt, pepper, and lemon juice.

Store in an airtight jar in the fridge for up to a week.

Tips for the Perfect Creamy Pesto Pasta

1. Don’t overcook the pasta – al dente is best for holding sauce.
2. Use fresh pesto if possible – it gives a brighter, more aromatic flavor.
3. Add pasta water gradually – it creates a silky, glossy sauce.
4. Roast tomatoes properly – caramelization adds natural sweetness that balances pesto’s richness.
5. Serve immediately – cream-based sauces thicken as they cool.

Pairing Ideas

Side Dishes

• Garlic Bread: Crispy, buttery, and perfect for soaking up the extra sauce.
• Caprese Salad: Fresh mozzarella, basil, and tomatoes complement the pasta beautifully.
• Grilled Vegetables: Zucchini, eggplant, or bell peppers add a smoky touch.

Beverage Pairings

• White Wine: A chilled Sauvignon Blanc or Pinot Grigio enhances the herby notes.
• Sparkling Water with Lemon: Keeps it light and refreshing.

Storage and Meal Prep Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheat Gently: Warm on the stovetop over low heat; add a splash of milk or cream to loosen the sauce.
• Freezing: Avoid freezing cream-based sauces — they can separate when thawed. Instead, freeze just the pesto sauce and add cream fresh when reheating.

Meal Prep Tip: Cook the pasta slightly underdone and store it separately from the sauce. Combine just before serving for the best texture.

Nutritional Snapshot (per serving, approx.)

• Calories: 480
• Protein: 12 g
• Carbohydrates: 45 g
• Fat: 28 g
• Fiber: 3 g

Serving Suggestions and Occasions

This Creamy Pesto Pasta with Roasted Cherry Tomatoes works wonderfully for:

• Weeknight Dinners: Fast, comforting, and crowd-pleasing.
• Romantic Dinners: Elegant and rich, perfect with a glass of wine.
• Meal Prep: Keeps well for a few days for easy lunches.
• Family Gatherings: Serve with salad and bread for a full Italian feast.

Frequently Asked Questions

1. Can I use sun-dried tomatoes instead of roasted cherry tomatoes?
Absolutely! Sun-dried tomatoes bring a more concentrated flavor. Chop them finely and add during the sauce stage.

2. Can I make it without cream?
Yes, replace cream with milk and a teaspoon of cornstarch, or use blended cashews for a dairy-free version.

3. What kind of pasta works best?
Short pasta like penne, rotini, or fusilli holds creamy sauces well, but long pasta like spaghetti works too.

4. Can I make this gluten-free?
Yes, simply use gluten-free pasta and ensure your pesto is gluten-free.

5. How do I make it more protein-rich?
Add tofu cubes, chickpeas, or grilled chicken for an extra boost.

Final Thoughts

This Creamy Pesto Pasta with Roasted Cherry Tomatoes is more than a recipe — it’s a mood. It’s what you cook when you want something fast yet satisfying, simple yet indulgent. The sweet tomatoes balance the savory pesto, and the creamy sauce ties it all together for a perfect harmony of flavors.

Whether you’re making dinner for two, meal prepping for the week, or impressing guests, this recipe is guaranteed to win hearts and fill bellies.

So grab that bunch of basil, preheat the oven, and let the aromas of Italy fill your kitchen tonight.