Easy Creamy Pesto Pasta with Sautéed Tomatoes: Quick Vegetarian Dinner Idea

Looking for a quick and delicious vegetarian pasta dish that’s packed with flavor? This Creamy Pesto Pasta with Tomatoes is the perfect meal idea for busy weeknights. Combining rich, creamy pesto—whether homemade or store-bought—with sautéed grape tomatoes, this dish delivers a burst of freshness in every bite. The browned shallots and garlic create an almost burnt garlic flavor that pairs beautifully with the tomatoes and cream. Ready in 30 minutes, this easy quick meal is ideal for vegetarian meal ideas and pasta lovers looking for something simple yet satisfying. You will love this creamy pesto pasta recipe so much that you will add this to your weekly meal rotation!

Happy Cooking!

Servings: 4-5 servings

Prep Time: 10 mins

Cooking Time: 20-25 mins

Total Time: 30-40 mins

Ingredients: 

• 10-12 oz pasta- use any pasta shape you like

• 1 cup pesto- I used my homemade recipe; check the notes

• 1-1.5 tbsp olive oil

• 1 shallot in circular discs; about 1/2 cup

• 3-5 cloves garlic minced

• 15-18 grape tomatoes cut in half

• 1 tsp Chili flakes as per taste

• 1-2 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/4 tsp sugar

• 1/4 tsp nutmeg powder

• 1/2-2/3 cup pasta water 

• 1/2-2/3 cup heavy cream  

• 1/4 grated Parmesan Cheese to garnish

Directions: 

1. Put water to boil in a saucepan with salt. Boil pasta of your choice till al dente. Drain and keep aside and reserve pasta water.

2. In a saute pan on medium heat, add olive oil.

3. Once it starts to heat up, add sliced shallots and garlic and cook for 3-5 minutes until the shallots become translucent.

4. Add the grape tomatoes and saute for 6-8 minutes on medium heat. Stir in between and don’t move it around a lot to help keep the tomatoes shape. You want them to become softer but not break. The shallots and garlic should brown but not burn.

5. Add pesto, salt, sugar, pepper, nutmeg, and chili flakes, and cook for 2-3 mins till everything is well incorporated.

6. Add pasta water and heavy cream and mix well. Let it cook for 1-2 minutes.

7. Add pasta and toss it in the sauce. Cook for 3-5 minutes till the pasta is well coated and the sauce thickens.

8. Garnish with chili flakes and grated parmesan and serve!

Notes/Tips:

• I HIGHLY recommend not swapping out shallots but if you have to use 1 cup of sweet onions.

• I used homemade pesto but you could use store-bought as you want. Since I was making it at home I left it chunkier.

• You can use light cream instead of heavy cream.

• I used Belgioioso vegetarian parmesan cheese.

• I used giant pasta but you can use any pasta shape you like.

• You can use cherry tomatoes instead of grape tomatoes if you want.