Tortiglioni w/ *Roasted CherryTomato Pesto

Let there be PASTA – you had to see this one coming! Still riding the wave of easy eats, and what’s easier than tossing some al dente pasta in with the Roasted CherryTomato Pesto I whipped up the other day. Fridays are ALL about welcoming the weekend by calling your crew, kicking up your feet, and munching on some tasty eatsNtreats. Keeping it short & sweet today, my friends. Happy Friday!!

Tortiglioni w/ *Roasted CherryTomato Pesto
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Another tasty easy meal that’s full of flavour. Simply prep the Roasted CherryTomato Pesto the day/night before and have a delicious hearty meal ready-to-go in minutes the next day.

Course: main course, lunch, dinner
Cuisine: *plant based + gluten free
Keyword: pasta, roasted, tomato, pesto
Servings: 2
Author: thecrimsonsink
  • 300 g tortiglioni or pasta of your choice *keep 1/2cup of pasta water – see instructions below
  • 1 cup Roasted CherryTomato Pesto – see recipe in previous post
  • 1/2 cup fresh cherry tomatoes, halved
  • 2 cups organic baby spinach
  • sea salt + pepper to taste
  • fresh basil
  1. Preheat the oven to 400*F. Prepare a baking sheet by lining it with parchment paper and spraying it with a little grapeseed or olive oil.
  2. Place the halved cherry tomatoes cut-side up onto the prepared baking sheet. Spray the tops of the tomatoes with oil.
  3. Place in the oven, middle rack, and cook just until tender – about 15-20mins. Once ready, remove from the oven.
  4. Cook the pasta as per package instructions, *but just until al dente. When it comes time to drain the pasta, keep about 1/2cup of the pasta water.

  5. Toss the drained pasta noodles back to the pot and place over med./low heat. Add the Roasted CherryTomato Pesto, and little-by-little stir in some of the pasta water until desired consistency is reached. *The pasta water helps loosen the pesto and makes it more sauce like – adding the water is optional.

  6. Once happy with the consistency of the ‘sauce’, add the spinach and gently fold it into the pasta.

  7. Remove from heat and fold a few more times so the spinach rotates around the hot pot (evenly cooks – it should be tender, not totally wilted).

  8. Add the roasted tomatoes at the very end gently folding them into the pasta.
  9. Sprinkle with sea salt + pepper, top with fresh basil, and serve warm.

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