Vegan Pesto Pasta with Roasted Tomatoes

Ingredients

• 1 lb Pasta (gluten-free option available)
• 1 pint Cherry Tomatoes
• 2 cups Fresh Basil
• 1/2 cup Sunflower Seeds
• 3 cloves Garlic
• 1/4 cup Nutritional Yeast
• 2 tbsp Lemon Juice
• 1/4 cup Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). In a medium bowl, toss the 1 pint of cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Spread the seasoned tomatoes in a single layer on a baking sheet and roast for 20 to 25 minutes, or until they are softened and slightly burst.
2. 2While the tomatoes roast, bring a large pot of water to a rolling boil over high heat. Add the 1 lb of pasta to the boiling water and cook for 8 to 12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente).
3. 3Before draining the pasta, carefully scoop out and reserve 1/2 cup of the hot pasta water into a heatproof measuring cup or bowl. Once the water is reserved, drain the cooked pasta thoroughly in a colander.
4. 4In a food processor, combine the 2 cups of fresh basil, 1/2 cup of sunflower seeds, 3 cloves of garlic, 1/4 cup of nutritional yeast, 2 tablespoons of lemon juice, the remaining 3 tablespoons of olive oil, the remaining 3/4 teaspoon of salt, and the remaining 3/8 teaspoon of black pepper. Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed to ensure all ingredients are well incorporated.
5. 5In a large serving bowl, combine the drained 1 lb of cooked pasta, the roasted 1 pint of cherry tomatoes, and the prepared pesto. Add the reserved 1/2 cup of pasta water, one tablespoon at a time, stirring gently until the sauce reaches your desired creamy consistency and coats the pasta evenly. Serve the vegan pesto pasta immediately.

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