Creamy Roasted Tomato and Garlic Pasta Recipe
This Creamy Roasted Tomato and Garlic Pasta is a rich, comforting vegan dish featuring perfectly roasted cherry tomatoes, caramelized garlic, and a silky, cheesy sauce. It’s easy, flavorful, and sure to impress!
Servings 4 servings
Calories 684kcal
Cost $10-12
Equipment
- 1 Baking sheet
- 1 parchment paper
- 1 Large Pot
- 1 Colander
- 1 blender or food processor
- 1 Mixing spoon
Ingredients
- 3 tbsp extra virgin olive oil
- 600 g cherry tomatoes
- 6-10 cloves garlic (peeled)
- 1 tbsp italian seasoning
- Salt and black pepper (to taste)
- 120 g vegan cream cheese
- 450 g pasta of choice
- 10 g fresh basil (chopped)
- 50 g vegan parmesan
Instructions
- Roast the Tomatoes and Garlic:- Preheat oven to 425°F (220°C).- On a baking sheet, toss together the olive oil, cherry tomatoes, garlic, Italian seasoning, salt, and black pepper.- Roast for 20-30 minutes, until the tomatoes burst and the garlic softens.
- Prepare the Sauce: -In a food processor or blender, combine 3/4 of the roasted tomatoes, the roasted garlic, vegan cream cheese, and basil. -Blend until smooth, adding salt and pepper to taste.
- Cook the Pasta:- Bring a large pot of salted water to a boil.- Cook the pasta according to package directions until al dente.- Before draining, reserve 1 cup of pasta water, then drain the pasta.
- Combine Everything:- In a large pan, pour in the creamy tomato sauce and add the remaining roasted tomatoes- Add the Pasta and mix well.- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Serve and Enjoy:- Divide the pasta between plates.- Top with vegan parmesan and the remaining fresh basil.- Serve immediately and enjoy!
Nutrition
Calories: 684kcal | Carbohydrates: 96g | Protein: 23g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 341mg | Potassium: 631mg | Fiber: 7g | Sugar: 8g | Vitamin A: 985IU | Vitamin C: 36mg | Calcium: 240mg | Iron: 4mg