Pesto Rigatoni with Roasted Tomatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
