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Easy Creamy Pesto Pasta with Cherry Tomatoes

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A quick and comforting creamy pesto pasta with roasted cherry tomatoes that balances richness with fresh, bright flavors. Perfect for busy weeknights and crowd-pleasing dinners.

Ingredients

Scale
  • 12 ounces (340 g) pasta (spaghetti, linguine, or penne)
  • ½ cup (120 ml) basil pesto (store-bought or homemade)
  • ⅓ cup (80 ml) heavy cream (can substitute half-and-half or coconut cream)
  • 1 pint (about 300 g) cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ¼ cup (25 g) grated Parmesan cheese, plus extra for serving
  • Salt and pepper, to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15-20 minutes until soft and caramelized.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (9-11 minutes). Reserve ½ cup (120 ml) pasta water before draining.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned.
  4. Add roasted cherry tomatoes to the skillet and stir gently to warm through for about 2 minutes.
  5. Lower heat to medium-low and stir in pesto and heavy cream. Mix until smooth and creamy. Add reserved pasta water as needed to loosen the sauce.
  6. Add drained pasta to the skillet and toss gently to coat evenly with sauce. Add more pasta water if needed for desired consistency.
  7. Stir in grated Parmesan cheese. Taste and adjust seasoning with salt, pepper, and optional lemon juice.
  8. Serve immediately, topped with extra Parmesan and fresh basil leaves if available.

Notes

Do not overdo the cream to avoid a heavy sauce. Reserve pasta water to adjust sauce consistency. Roast cherry tomatoes instead of sautéing for better flavor. Use fresh or high-quality pesto for best results. Avoid burning garlic to prevent bitterness. For vegan or dairy-free versions, substitute cream and Parmesan accordingly. Leftovers keep well for up to 3 days; reheat gently with added cream or water.

Nutrition

Keywords: creamy pesto pasta, cherry tomatoes, easy dinner, quick pasta recipe, weeknight meal, basil pesto, roasted tomatoes

Find it online: https://evabakery.com/easy-creamy-pesto-pasta-with-cherry-tomatoes-recipe-for-perfect-dinner/