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Roasted Garlic Pesto Spaghetti with Blistered Cherry Tomatoes

You can't go wrong with a big bowl of pesto pasta with roasted / blistered cherry tomatoes. This recipe uses roasted garlic pesto which is creamy, tasty and naturally vegan. The cherry tomatoes are blistered and intensely flavorful too. You'll be hooked on this simple vegetarian pasta dinner. Best served with a glass of wine!
4.67 from 6 ratings

Ingredients

  • 18 oz (500 g) dry spaghetti
  • 18 oz (500 g) cherry tomatoes
  • Salt and pepper, to taste
  • 1 Tbsp Olive oil

Roasted Garlic Pesto

  • 2 heads garlic, roasted
  • 1 clove garlic, raw
  • ½ cup (70 g) pine nuts
  • 1 bunch basil
  • 1 lemon, juiced
  • ¼ tsp salt
  • ½ cup (120 ml) olive oil

Instructions 

  • Pre-heat the oven to 220C / 430F
  • If your garlic is not already roasted, this is the first thing to do. Slice through the top of your garlic heads, just to take the tip off of the paper and expose the end of the cloves. Brush a little oil over the exposed cloves, then wrap in foil and bake in the oven for 35-40 minutes (until they are browned and melty). Unwrap, set aside and leave to cool, at which point you can squeeze all the melty cloves out from their skins. (This part is messy but fun!)
  • Place the cherry tomatoes on a baking tray with a coating of olive oil. Make sure there are no dry spots where cherry tomatoes can stick. Brush some oil on top of the tomatoes too, and sprinkle with salt and pepper. Roast for 20-30 minutes, until burst and slightly charred. Remove from the oven a few times to shake around (this will help them to roast evenly and avoid sticking) but be careful when you open the oven - the high temperatures will make the oils and tomato juices spit a little bit!
  • While the tomatoes are roasting, make the pesto by combining all ingredients in a food processor.
  • Once you think the tomatoes are about 15 minutes away from being ready, start cooking the spaghetti according to package instructions.
  • Once cooked, drain the spaghetti and stir in the pesto over a very low heat.
  • Portion into bowls and scoop the cherry tomatoes over the top.
  • Serve.
Serving: 1g, Calories: 403kcal, Carbohydrates: 52g, Protein: 12g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 14g, Sodium: 237mg, Fiber: 5g, Sugar: 6g