Creamy tomato-based pesto pasta that’s cheesy, rich, and simple & easy to make.
These Vegan Pesto alla Trapanese aka Sicilian Tomato Pesto made from garlic, almonds, fresh basil, mint, nutritional yeast, tomatoes, and olive oil.
Most of us are familiar with the bright-green pesto and pine nut based pesto. Pesto alla Trapanese or Sicilian Tomato Pesto is made from blanched almonds instead of pine nuts, with the addition of tomatoes, and some optional (but highly recommended) fresh mint.
Pesto alla Trapanese is a fresh pesto, meaning you don’t want to finish it over the heat but rather toss it with freshly cooked pasta (adding a bit of pasta water, if needed). Tossing the pasta and pesto off the heat creates a creamy emulsion and avoids giving it a cooked flavor.
How to make Vegan Pesto alla Trapanese:
- Bring a medium pot of water to a boil. Put tomatoes into the boiling water for 60-90 seconds. Once the tomato skins split open, transfer tomatoes into a bowl of ice water to cool (this will make it easier to remove skin). Peel tomatoes and set aside.
- Preheat oven to 350F. Spread almonds in a single layer on a baking sheet. Bake for 7-8 minutes, stirring every few minutes, until golden brown. Add to a food processor along with garlic and oil. Pulse a few times until roughly chopped.
- Add fresh basil and mint. Pulse just a few times until combined (you don’t want to process too much or the basil will start to brown). Add tomatoes and nutritional yeast and process for ~15-20 seconds until creamy. Season with salt (I added ~3/4-1 tsp).
- Melt butter in a small skillet. Scatter over breadcrumbs and a pinch of kosher salt. Toast until golden brown, stirring frequently. Set aside.
- In a large pot of salted boiling water, cook cavatappi until al dente. Transfer pasta back to cooking pot, reserving some of the pasta water. Add pesto and toss well, adding a tbsp at a time of olive oil and/or pasta-cooking water, until a creamy sauce forms (not too dry or soup). Season with salt, if needed.
- Serve pasta topped with breadcrumbs and fresh basil.
Why you’ll love this Vegan Pesto alla Trapanese:
- Simple & easy to make
- Only requires 6 ingredients (minus salt and breadcrumb topping)
- Creamy and rich
- 100% dairy-free
- Oh so delicious!
If you’re looking for more delicious creamy pasta recipes, you’ll also love this Creamy Chanterelle Mushroom Pasta, this Creamy Roasted Red Pepper Pasta, and this Creamy Walnut White Sauce Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy tomato-based pesto pasta that's cheesy, rich, and simple & easy to make.
- 1 lb roma or plum tomatoes
- ¾ cup blanched almonds
- 2 cloves fresh garlic
- 3 tbsp extra-virgin olive oil
- 1 handful (~¾ cup packed) fresh basil
- 2 sprigs fresh mint
- â…“ cup nutritional yeast
- Kosher salt
- 2 tbsp vegan butter
- ½ cup panko breadcrumbs
- 1 lb cavatappi (or any other pasta shape of choice)
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Bring a medium pot of water to a boil. Put tomatoes into the boiling water for 60-90 seconds. Once the tomato skins split open, transfer tomatoes into a bowl of ice water to cool (this will make it easier to remove skin). Peel tomatoes and set aside.
-
Preheat oven to 350F. Spread almonds in a single layer on a baking sheet. Bake for 7-8 minutes, stirring every few minutes, until golden brown. Add to a food processor along with garlic and oil. Pulse a few times until roughly chopped.
-
Add fresh basil and mint. Pulse just a few times until combined (you don't want to process too much or the basil will start to brown). Add tomatoes and nutritional yeast and process for ~15-20 seconds until creamy. Season with salt (I added ~3/4-1 tsp).
-
Melt butter in a small skillet. Scatter over breadcrumbs and a pinch of kosher salt. Toast until golden brown, stirring frequently. Set aside.
-
In a large pot of salted boiling water, cook cavatappi until al dente. Transfer pasta back to cooking pot, reserving some of the pasta water. Add pesto and toss well, adding a tbsp at a time of olive oil and/or pasta-cooking water, until a creamy sauce forms (not too dry or soup). Season with salt, if needed.
-
Serve pasta topped with breadcrumbs and fresh basil.
