Creamy Garlic Pesto Pasta with Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, gluten-free) ready in about 35 minutes blends spaghetti, packed 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.

★ 3.6 (9 ratings) Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Creamy Garlic Pesto Pasta with Cherry Tomatoes take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Creamy Garlic Pesto Pasta with Cherry Tomatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Creamy Garlic Pesto Pasta with Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Garlic Pesto Pasta with Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Garlic Pesto Pasta with Cherry Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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