Slow Roasted Cherry Tomato Pasta with Garlic Butter Sauce

You know those recipes that feel like comfort food but also kind of fancy
This is one of them

Slow roasted cherry tomatoes and garlic melt into a buttery olive oil base that is rich sweet and loaded with flavor
Blend it all together with fresh basil balsamic glaze and a pinch of chili flakes and you end up with a creamy silky tomato butter sauce that’s perfect for tossing with pasta or spreading on bread

It is one of those sauces that tastes like you put in serious effort but it’s mostly hands off
The oven does all the work
You just get to swirl glossy pasta in it and take all the credit

Why You Will Love This Pasta

Roasty jammy tomatoes and garlic
Glossy buttery texture
Just a few ingredients and a blender
Great hot or cold
You can prep it ahead and use all week
Naturally vegan but feels indulgent

How to Make It

(Scroll down to the recipe card for full details)

Cherry tomatoes and peeled garlic cloves covered in olive oil before roasting
Roast the Tomatoes and Garlic
Cover cherry tomatoes and peeled garlic cloves in olive oil and roast them slowly until soft sweet and lightly caramelised.
Slow-roasted cherry tomatoes and garlic, soft and lightly caramelised
Add the Butter and Seasoning
Mix in vegan butter fresh basil balsamic glaze chili flakes oregano and black pepper and blend again until everything comes together.
Adding vegan butter, basil, balsamic glaze and chili flakes to the roasted tomato base
Blend the Base
Add the roasted tomatoes garlic and some of the infused oil to a bowl and blend until thick smooth and creamy.
Blending roasted cherry tomatoes and garlic into a thick creamy sauce
Whip the Sauce
Whip the blended sauce for a few seconds to make it extra fluffy and glossy.
Whipping the blended roasted tomato butter sauce until fluffy and glossy
Finish the Pasta
Add a few scoops of the sauce to hot cooked pasta and toss until everything is coated and silky.
Tossing hot pasta in roasted cherry tomato butter sauce
Serve
Top with fresh basil and vegan parmesan and enjoy while warm.

My Tips

Use very ripe cherry tomatoes for the sweetest flavor
Do not skip the foil or the garlic may burn
Save the leftover tomato oil and drizzle it over bread or grain bowls
Make a double batch and freeze half for another day
Works just as well with spaghetti penne or short pasta

Want More Buttery Pasta Goodness

If you are into this kind of rich but easy pasta you will love my Garlic Butter Pasta
It is creamy buttery and packed with garlic flavor and only takes fifteen minutes to make
Between that and this roasted tomato version your weeknight pasta situation is fully handled

More Easy Vegan Pasta Recipes

If you loved this one try these next

Or head back to the Dr Vegan homepage for more simple plant based recipes that actually taste amazing

Thanks for being here and cooking with me
See you in the next one 😊

5 from 12 reviews
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Chill Time (Optional) 30 minutes
Total Time 47 minutes
Servings: 2 people
Course: main
Cuisine: Italian-Inspired
Ingredients Method

Ingredients
 
 

For the roasted base
  • 2 to 2½ cups cherry tomatoes
  • 12 to 15 garlic cloves peeled
  • ½ cup olive oil
  • Pinch of salt
For the sauce
  • 2 to 3 tbsp vegan butter
  • 1 tbsp balsamic glaze
  • 1 handful fresh basil leaves
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • Black pepper to taste
To serve
  • 10 oz pasta of choice fettuccine works great
  • More fresh basil
  • Vegan parmesan

Method
 

Roast the Tomatoes and Garlic
  1. Add cherry tomatoes and peeled garlic cloves to a small oven-safe dish. Cover with olive oil and a pinch of salt, seal with foil, and roast at 375°F (190°C) until soft and lightly caramelized.
Blend the Base
  1. Transfer the roasted tomatoes and garlic to a mixing bowl with a few spoonfuls of the infused oil. Blend until smooth and thick.
Add the Butter and Seasoning
  1. Mix in vegan butter, balsamic glaze, basil, chili flakes, oregano, and black pepper. Blend again until everything comes together.
Whip the Sauce
  1. Whisk the blended sauce for a few seconds to make it extra creamy and fluffy.
Chill for Scoops (Optional)
  1. For a scoopable texture like in the video, chill the sauce for 30 to 60 minutes. Warm a spoon in hot water and scoop for smooth quenelles.
Toss the Pasta
  1. Boil pasta until al dente. Add a few scoops of sauce while the pasta is still hot and toss to coat.
Serve
  1. Top with more basil and a sprinkle of vegan parmesan. Serve right away and enjoy.

Tried this recipe?

Let us know how it was!

Making this later? I’ll email you this recipe, free.

The recipe on this page, straight to your inbox. No payment or card needed.

New here? Click the button in your email to open this recipe and confirm you’d like my free recipe emails: five reader favorites over the next few days, then one a week. Unsubscribe anytime.