Whether you are using Homemade Basil Pesto or store bought, this Pesto Cream Sauce and Roasted Tomato Pasta is heavenly.
I am nearing the end of garden season, so I did make my own pesto and these are garden fresh tomatoes as well.
But you can easily get everything at the store to make this dish. Which is great the day you make it, but also reheats very well to have for leftovers 🙂
How to Make Pesto Cream Sauce and Roasted Tomato Pasta
The first step is roasting a pint of cherry tomatoes.
Simply toss them in olive oil, kosher salt, and pepper on a baking sheet.
Then pop them into a 450 degree oven for about 25 minutes, tossing them a few times as they roast.
As the tomatoes are roasting you can start getting the other ingredients ready.
Boil the pasta in salted water according to the package directions.
Then drain and set aside. I am using angel hair pasta, which only takes 4 to 5 minutes to cook.
Make the pesto cream sauce by putting a cup of pesto and a cup of heavy cream in a saucepan.
Add a good amount of kosher salt and pepper as well since this sauce will flavor the whole dish.
Bring it to a boil and let the sauce simmer for a few minutes so the cream will thicken slightly.
I put the cooked pasta into the same pot that I boiled it in (one less dish to clean 😉 ) and tossed it together with the pesto cream sauce.
Then add a 12 ounce container of fresh mozzarella balls…just the cheese and not the liquid that it comes in.
The cheese gets about halfway melted so each bite is cheesy and every few bites you get a larger piece of the fresh mozzarella…SO good!
Pesto Cream Sauce and Roasted Tomato Pasta looks so pretty 🙂
This dish is both light because of all the fresh ingredients, but also decadent with the cream sauce and cheesy goodness!
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Pesto Cream Sauce and Roasted Tomato Pasta
Pesto Cream Sauce and Roasted Tomato Pasta has a simple to make pesto cream sauce tossed with pasta and topped with roasted cherry tomatoes
- 1 pint cherry tomatoes
- 1 Tbsp olive oil
- kosher salt, pepper
- 1 pound pasta of choice (I used angel hair)
- 1 cup pesto
- 1 cup heavy cream
- 12 oz fresh mozzarella balls
Put the cherry tomatoes on a lined baking sheet and add the olive oil, kosher salt, pepper. Toss until evenly coated. Place in a 450 degree oven for 25 to 30 minutes, stirring a few times.
While the tomatoes are in the oven, boil the pasta according to package directions in salted water and drain.
In a small saucepan add the pesto, heavy cream, kosher salt, and pepper over high heat, stir a few times and reduce the heat to low and simmer 4 to 5 minutes.
Toss the pasta with the pesto cream sauce and fresh mozzarella balls. Serve with the roasted tomatoes over top.