PESTO PASTA – November 5 – National Vegan Month


  • 8 oz spaghetti (Gluten-free if needed)
  • 1 tablespoon plus 1 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon plus ¼ cup olive oil
  • ⅛ teaspoon white pepper
  • 2 cups fresh basil
  • 4 cloves garlic, minced
  • ¼ cup toasted pine nuts
  • ¼ cup vegan parmesan cheese
  • 3 tablespoons lemon juice (Fresh squeezed is best)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large stock pot bring 2 quarts water to a boil.  Add the spaghetti and 1 tablespoon salt.  Cook until al dente then drain.
  3. Place the cherry tomatoes in a bowl and add 1 tablespoon olive oil and white pepper and toss.  Place cut side up on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.
  4. Add ¼ cup olive oil, basil, garlic, pine nuts, vegan parmesan cheese, and lemon juice to a food processor.  Blend until creamy.  If needed add water, ½ teaspoon at a time. The pesto should be thick and pourable.
  5. Add the spaghetti, roasted tomatoes, and pesto to a large mixing bowl.  Toss and serve.  
  6. Optional: serve with extra vegan parmesan cheese or basil.

Tomorrow is National Nacho Day

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