Pesto Rigatoni with Roasted Tomatoes Recipe

Introduction

Pesto Rigatoni with Roasted Tomatoes is a vibrant and creamy pasta dish bursting with fresh basil and sweet roasted tomatoes. This recipe offers a delightful twist on traditional pesto, using cashews and pine nuts for a rich, nutty flavor. Perfect for a simple weeknight dinner or a special gathering.

Ingredients

• 16 oz rigatoni pasta
• 2 cups cherry tomatoes
• Olive oil, for roasting (optional)
• Salt and pepper, to taste
• 2 cups fresh basil
• ½ cup raw cashews (unsalted and unroasted)
• ¼ cup pine nuts
• 2 cloves garlic
• 2–3 tbsp lemon juice
• 3 tbsp nutritional yeast (or ¼ cup vegan parmesan cheese)
• ¼ cup high-quality olive oil (or more water for an oil-free version)
• Water, as needed for consistency

Instructions

1. Step 1: Preheat your oven to 450ºF (230ºC).
2. Step 2: Cook the rigatoni in a large pot of boiling, salted water until almost al dente. Reserve some pasta cooking water, then drain and set the pasta aside.
3. Step 3: Place cherry tomatoes in an oven-safe dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently, then roast in the oven for 10–15 minutes until the tomatoes begin to burst. Alternatively, roast the tomatoes in a pan on the stove.
4. Step 4: In a food processor, pulse garlic until finely broken down. Add pine nuts and cashews, processing until crumbly.
5. Step 5: Add fresh basil, lemon juice, nutritional yeast, and a pinch of salt to the food processor. Blend until the mixture forms a thick, uniform paste, scraping down the sides as needed.
6. Step 6: With the processor running, slowly pour in olive oil. Continue blending, gradually adding water in a thin stream until the pesto reaches your desired consistency. Taste and adjust seasoning.
7. Step 7: Return the cooked rigatoni to the pot. Pour the pesto sauce over the pasta and add some reserved cooking water. Stir until creamy, adding more water as necessary to achieve the perfect texture. Adjust flavors to taste.
8. Step 8: Serve the rigatoni topped with the roasted tomatoes and extra pine nuts for garnish. Enjoy your flavorful and creamy pesto pasta!

Tips & Variations

• For a nuttier flavor, lightly toast the pine nuts and cashews before adding to the food processor.
• You can substitute walnuts for cashews if preferred, though the texture will be slightly different.
• To make it oil-free, omit the olive oil and use more water to blend the pesto to your desired consistency.
• Try adding a pinch of red pepper flakes to the pesto for a subtle spicy kick.
• If you don’t have nutritional yeast, vegan parmesan cheese works well as a flavorful substitute.

Storage

Store any leftover pesto rigatoni in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to loosen the sauce and warm gently on the stove or in the microwave to maintain its creamy texture. The roasted tomatoes are best enjoyed fresh but can be stored separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes with this pesto?

Absolutely! While rigatoni is great for holding the sauce, other shapes like penne, fusilli, or farfalle also work well with pesto.

Is this pesto recipe vegan?

Yes, this recipe is naturally vegan, especially if you use nutritional yeast instead of vegan parmesan cheese, ensuring a plant-based meal.

Pesto Rigatoni with Roasted Tomatoes Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

A vibrant and creamy vegan pesto rigatoni recipe featuring roasted cherry tomatoes, a rich blend of cashews, pine nuts, fresh basil, and nutritional yeast. This dish combines the comforting bite of rigatoni pasta with a luscious, dairy-free pesto sauce and the sweet burst of oven-roasted tomatoes, offering a delicious and wholesome Italian-inspired meal perfect for any occasion.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 16 oz rigatoni pasta

Roasted Tomatoes

• 2 cups cherry tomatoes
• Drizzle olive oil (optional, to roast the tomatoes)
• Salt and pepper, to taste

Pesto Sauce

• 2 cups fresh basil
• ½ cup raw cashews (unsalted and unroasted)
• ¼ cup pine nuts
• 2 cloves garlic
• 2–3 tbsp lemon juice
• 3 tbsp nutritional yeast (or ¼ cup vegan parmesan cheese)
• ¼ cup high-quality olive oil (or replace with more water for oil-free option)
• Water, as needed for desired consistency

Instructions

1. Preheat Oven: Set your oven to 450ºF to prepare for roasting the cherry tomatoes, which will bring out their natural sweetness and intensify their flavor.
2. Cook Pasta: Boil a large pot of water and cook the rigatoni pasta until just al dente. Before draining, reserve some pasta cooking water to help adjust sauce consistency later.
3. Roast Tomatoes: Place the cherry tomatoes in an oven-safe dish, drizzle lightly with olive oil if desired, and season with salt and pepper. Roast in the preheated oven for 10-15 minutes until tomatoes start to burst, releasing their juices and aroma.
4. Prepare Pesto Base: In a food processor, pulse the garlic until finely chopped. Add the pine nuts and raw cashews and process until crumbly, creating a coarse nut mixture.
5. Blend Pesto Sauce: Add fresh basil, lemon juice, nutritional yeast, and a pinch of salt to the nut mixture. Process continuously until a thick, uniform paste forms. Use a spatula to scrape down the sides for even blending.
6. Add Liquids: While the food processor runs, slowly drizzle in olive oil to incorporate. Gradually add water, a little at a time, until the pesto reaches a creamy, spreadable consistency. Taste and adjust seasoning as needed.
7. Combine Pasta and Sauce: Return the drained pasta to the pot, pour the prepared pesto sauce over it, and add some reserved pasta water. Stir vigorously to create a creamy, well-coated dish, adding more water if necessary to adjust the texture and flavor.
8. Serve: Plate the creamy pesto rigatoni and generously top with roasted cherry tomatoes and extra pine nuts for added texture and flavor. Enjoy your flavorful, plant-based meal!

Notes

• Raw cashews should be unsalted and unroasted to maintain the natural creamy texture of the pesto.
• For an oil-free version, replace olive oil with additional water when blending the pesto.
• Roasting tomatoes on the stovetop in a pan is an alternative to oven roasting if preferred.
• Reserve pasta cooking water as it contains starch that helps emulsify and thicken the pesto sauce.

Keywords: pesto rigatoni, vegan pesto, roasted tomatoes, creamy vegan pasta, plant-based Italian recipe, cashew pesto, dairy-free pasta sauce