Ingredients
Units
Scale
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup vegan pesto
- 1 cup vegan cream cheese
- 12 ounces spaghetti
- 1/4 cup vegan Parmesan
- 1/2 cup fresh basil leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cherry tomatoes on a baking tray and drizzle olive oil over them. Sprinkle with Italian seasoning, salt, and pepper.
- Roast the cherry tomatoes for 20-25 minutes until soft and blistered.
- Stir in the vegan pesto and cream cheese with the roasted tomatoes until combined.
- Cook spaghetti according to package instructions until al dente. Drain and add to the tray with the sauce, tossing to coat.
- Serve warm, garnished with vegan Parmesan and fresh basil.
Notes
For creamier texture, adjust the quantity of vegan cream cheese. Use fresh basil for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg