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Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, or until they begin to soften and burst. Season with salt and pepper.

Once the pasta is drained, add it directly to the skillet with the tomatoes and garlic. Add the entire container of Trader Joe's Vegan Kale, Cashew & Basil Pesto. Stir well to coat the pasta evenly.

Squeeze in the juice of half a lemon. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

Taste and adjust seasoning as needed. Serve immediately, garnished with nutritional yeast and fresh basil, if desired.


Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, or until they begin to soften and burst. Season with salt and pepper.

Once the pasta is drained, add it directly to the skillet with the tomatoes and garlic. Add the entire container of Trader Joe's Vegan Kale, Cashew & Basil Pesto. Stir well to coat the pasta evenly.

Squeeze in the juice of half a lemon. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

Taste and adjust seasoning as needed. Serve immediately, garnished with nutritional yeast and fresh basil, if desired.
