I’m super excited to be sharing with you this super yummy cheesy pesto pasta recipe! I’m making a vegan version for myself but you can always use regular cheese for yourself! Pesto is like my go to pasta for summer but adding cheese helps to transition it to a heartier meal for fall!
I’m going to share with you my 3 ingredient pesto recipe that I use to create this delicious dish! It’s so easy and you can make it to freeze too! I recommend getting a basil plant if you do like pesto because it ends up being cheaper and you have it for so many recipes!
Handful of Fresh basil
2 tablespoons minced garlic
1 tablespoon olive oil
1 pound of pasta
Myokos Vegan Mozzarella cheese
1/2 cup sliced grape tomatoes
- Boil water and cook pasta according to the box. Once finished, drain water and add a little olive oil so it doesn’t stick together.
- To make the pesto, add a handful of basil, minced garlic and olive oil to a mini chopper and blend. You can make this thinner or thicker depending on how you like your pesto.
- Shred vegan mozzarella and then add pesto and mozzarella back to the pasta pot with the pasta. Mix until the cheese is a little melted.
- Plate pasta with sliced grape tomatoes on top and enjoy!
As you can see, my cheesy pesto pasta recipe is seriously that easy! I am so obsessed with how good this dish is. This is a great fresh recipe for this transitional time from summer to fall too! I love that it’s still light from the pesto but the cheese really makes it more decadent!