Roasted Tomato Pasta
A creamy, flavorful vegan pasta made with roasted tomatoes, garlic, and fresh basil for the perfect comforting meal.
Servings: 4 Serve
Calories: 593kcal
Ingredients
- 1 lb. Ripe Tomatoes
- 6-8 cloves Garlic
- 1 medium Onion
- 3 Tbs Extra Virgin Olive oil
- 1 Tbs Italian Seasoning
- To taste Salt and Black Pepper
- 3 Tbs Vegan Cheddar Cheese Shredded
- ¼ cup Vegan Cream
- 450 g Pasta
- 7-8 pcs Fresh Basil Leaves
Instructions
Roast the tomatoes and garlic
- Preheat your oven to 425°F (220°C).
- Slice the tomatoes and toss them with garlic cloves, half of the olive oil, Italian seasoning, salt, and black pepper on a baking tray.
- Roast for 20–25 minutes until the tomatoes are caramelized and soft.
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions.
- Before draining, save 1 cup of pasta water, then drain the rest.
Make the sauce
- In a large pan, heat the remaining olive oil and sauté the chopped onion until golden.
- Add the roasted tomatoes and garlic. Pour in reserved pasta water and let it simmer for a minute.
- Using an immersion blender, blend everything into a smooth, rich sauce. (If using a regular blender, be careful — it’s hot!)
Combine everything
- Add the cooked pasta to the sauce, followed by vegan cheddar, vegan cream, Italian seasoning and chopped basil leaves.
- Mix well until the pasta is coated in the creamy roasted tomato sauce.
- Adjust the seasoning and if it’s too thick, add a little more of the pasta water until it’s silky and smooth.
Garnish and serve
- Dish it out warm, and top with extra vegan cheese and a sprinkle of fresh basil for that perfect finish.
Nutrition
Calories: 593kcal | Carbohydrates: 95g | Protein: 17g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 70mg | Potassium: 599mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1059IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg