Creamy Garlic Pesto Pasta with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant vegetarian pasta dish featuring al dente spaghetti tossed in a rich basil pesto sauce, bursting with fresh tomato bursts and garlic notes. This Italian-inspired pasta recipe (vegetarian, gluten-free), ready in about 35 minutes, blends spaghetti, fresh basil, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 2 cups packed fresh basil
• 1/4 cup pine nuts
• 4 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 pint cherry tomatoes
• 1 tsp lemon zest
• 2 tbsp vegetable broth
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, blend 2 cups packed fresh basil, 1/4 cup pine nuts, 4 minced garlic cloves, and 1/2 cup olive oil in a food processor until smooth, scraping down sides as needed.
3. Step 3: Heat 2 tbsp of the reserved olive oil in a large skillet over medium heat. Add 1 pint cherry tomatoes and cook for 4-5 minutes until they burst and release juice, stirring occasionally until slightly caramelized.
4. Step 4: Add the basil pesto to the skillet with tomatoes and stir for 1 minute until heated through. Stir in 2 tbsp vegetable broth and lemon zest until the sauce emulsifies and coats the back of a spoon.
5. Step 5: Add drained spaghetti to the skillet and toss vigorously for 2 minutes, adding reserved pasta water 1 tbsp at a time until the sauce clings to the pasta. Season with 1 tsp sea salt and 1/2 tsp black pepper until the sauce is glossy and the pasta is evenly coated.