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To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta. In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto. Top with grated parmesan and mozzarella balls.
Fahrenheit for 10-15 minutes, or until mozzarella has melted. Garnish with additional parmesan and fresh basil. That night, I tossed some penne and roasted peppers in the sauce and loved the way it coated each noodle to give the pasta that satisfying taste that usually comes with an alfredo but in a completely healthy, nutrient-packed way. I used bucatini for this recipe—it’s hard to beat those slightly chewy long noodles with a satisfying-to-slurp hole in the middle.
However, any long-strand noodle-like spaghetti or linguine works great too, and even a short noodle-like penne or rigatoni would be delicious, although a different take. I prefer to soak walnuts before toasting them to use in any recipe anyway, so I typically throw them in water the minute I get them home from the grocery store, then pop the jar in the fridge until I’m ready to use them. The creamy vegan sauce uses an unusual yet very cool method: you sauté onions and garlic until golden brown to get that caramelized flavor, then add a splash of water to deglaze the pan before transferring it all to a blender. While your pasta is cooking, all that’s left to do is sauté an entire pint of cherry tomatoes in olive oil, just until they start to burst.