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Oven Roasted Tomato, Spinach Pesto and Pine Nut Pasta

Prep Time:

Cook Time:


Serves 4


About the Recipe



  • 4 cups cherry tomatoes (rinsed)

  • 3 tbsp extra virgin olive oil

  • 3 garlic cloves (thinly sliced)

  • 1 tbsp dried oregano

  • pinch of chilli flakes (optional)

  • 3 tbsp pine nuts

  • Pasta of choice (I love brown rice, buckwheat or bean)

  • spiralized zucchini (optional)

  • good pinch of salt and pepper


  • 3 cups fresh basil leaves

  • 3 tbsp toasted pine nuts

  • 1 large handful spinach

  • 1 garlic clove

  • 4 tbsp extra virgin olive oil

  • zest of 1 lemon

  • juice of 1 lemon

  • salt


  1. Preheat oven to 325 degrees F.

  2. In a roasting pan, coat cherry tomatoes in olive oil, garlic, oregano, chilli flakes, salt and pepper. Allow to cook for an hour or until cooked down and bursting.

  3. While the tomatoes are cooking toast your pine nuts in a dry sauce pan over medium heat until the oils begin to release. Set aside.

  4. Prepare your pesto by adding basil, pine nuts, spinach, lemon juice, lemon zest, salt and garlic into the food processor container. Pulse until a paste forms. Slowly add in your olive oil while processing. Taste and season more if necessary.

  5. When the tomatoes are almost finished cooking, cook your pasta according to directions. Drain and place back in the pot you cooked it in. Over low heat, toss with zucchini noodles (optional), pesto (add it slowly, you may not need it all) and half of the tomatoes. Break into the tomatoes! You want the juice from the tomatoes to coat the noodles with the pesto.

  6. Serve in a bowl. Garnish with more tomatoes, pine nuts and a spoonful of pesto. Bon appetit!

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