Just 4 ingredients and you'll have a delicious and flavorful one-pot dinner ready to go with this gemelli pesto pasta studded with cherry tomatoes and spinach. Bursting with fresh basil flavor, this easy vegan veggie pesto pasta can be served warm or cold as a pesto pasta salad for busy weeknights.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: gemelli pasta with pesto, tomatoes and spinach
Bring a large pot of well-salted water to boil. Once it is boiling, add gemelli pasta to water and stir. Cook according to package directions, until tender.
16 ounces gemelli pasta
When pasta is done, turn off heat and immediately stir in all of the spinach in the pasta water. The spinach will wilt within seconds.
8 ounces fresh baby spinach
Drain all the water out of the pot and return the pasta and spinach to the pot. Stir in pesto.
⅓ cup vegan pesto
Then, carefully stir in tomatoes. Taste and season salt and pepper, as needed. Serve hot right away with lemon wedges and fresh basil leaves, if available. Or, chill and serve as a cold pesto pasta salad.
8 ounces cherry tomatoes, Salt and black pepper, Lemon wedges and fresh basil leaves