PESTO PASTA – November 5 – National Vegan Month

Instructions

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.