Roasted Cherry Tomato Pesto Pasta
Our 15 minute cherry tomato pesto pasta really is the (almost) effortless dinner recipe you’ve been looking for. Minimal prep and zero fuss, yet still looks fancy and oh-so-appetising. It just about cooks itself!
Servings 4 Serves
Calories 352kcal
Cost $8
Ingredients
- 2 cups cherry tomatoes 300 g / 10.6 oz
- 300 g pasta your choice
- 1 tbsp olive oil
- 2 tbsp pesto sauce
Optional garnishes
- fresh basil leaves
- Parmesan
- Salt and pepper
Instructions
- Cook 300 g pasta according to packet directions and drain the water.
- While the pasta is cooking, place your 2 cups cherry tomatoes on a layer of alfoil in the air fryer for around 12 minutes at 200°C / 400°F, or until the tomatoes start to wrinkle, brown slightly and begin to burst open.
- Stir through the 1 tbsp olive oil and 2 tbsp pesto sauce through the cooked pasta in the saucepan off the heat.
- Lift the roasted tomatoes out of the air fryer using the aluminium foil and pour them into the saucepan. Carefully stir through the pasta and serve with optional garnishes such as fresh basil leaves, Parmesan and Salt and pepper.
Notes
- Pasta - If your drained pasta sticks a little while waiting for the tomatoes to finish cooking, you can stir through a little reserved pasta water or an extra drizzle of olive oil to loosen it up again.
- Saucier Sauce - Add in half a cup of passata to the mix and cook for a minute or so to heat through before serving.
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- Add Veg - Fry up some onions, garlic and mushrooms in a frying pan, then stir through the pasta along with a sprinkling of herbs such as oregano, thyme or sage.
Nutrition
Calories: 352kcal | Carbohydrates: 60g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 83mg | Potassium: 330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg