This Vegan Roasted Tomato Pasta is bursting with rich, caramelized tomato flavor, fresh garlic, and aromatic herbs. It’s an easy, comforting, and wholesome dish that’s perfect for any night of the week!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Oven Temperature:400°F (200°C)
Ingredients
For the Roasted Tomatoes:
2 cups cherry or grape tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano or thyme
½ teaspoon red pepper flakes (optional, for heat)
For the Pasta:
12 oz (340g) pasta of choice (spaghetti, linguine, or penne)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
½ cup vegetable broth (or pasta water)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ cup chopped fresh basil (or parsley)
1 tablespoon nutritional yeast (optional, for a cheesy flavor)
Optional Add-Ins:
¼ cup sun-dried tomatoes, chopped
½ cup baby spinach or arugula
¼ cup toasted pine nuts or walnuts for crunch
Instructions
Step 1: Roast the Tomatoes
Preheat the oven to 400°F (200°C).
Place the halved tomatoes on a baking sheet lined with parchment paper.
Drizzle with olive oil, and sprinkle with minced garlic, salt, black pepper, oregano, and red pepper flakes.
Toss well and spread into an even layer.
Roast for 20-25 minutes, until the tomatoes are soft, slightly blistered, and caramelized.
📌 Tip: Roasting intensifies the sweetness and flavor of the tomatoes.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain the pasta and set aside.
📌 Tip: Saving pasta water helps create a silky sauce.
Step 3: Make the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add chopped onion and sauté for 3-4 minutes, until soft.
Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in vegetable broth (or pasta water) and stir well.
Add the roasted tomatoes (including juices from the pan) and gently mash some of them with a spoon to create a chunky sauce.
Season with salt and black pepper, then let it simmer for 3-5 minutes.
📌 Tip: Slightly mashing the tomatoes makes the sauce richer while keeping some texture.
Step 4: Combine & Serve
Add the drained pasta to the skillet and toss to coat in the sauce.
Stir in fresh basil, nutritional yeast, and any add-ins like spinach or sun-dried tomatoes.
If the sauce is too thick, add a bit of the reserved pasta water until it reaches the desired consistency.
Serve warm, garnished with extra basil, toasted nuts, or vegan parmesan.
📌 Tip: Let the pasta sit for a minute before serving to absorb the flavors.
Serving Suggestions
Serve with crusty garlic bread or a fresh green salad.
Pair with a glass of white wine or sparkling water with lemon.
Add grilled tofu or chickpeas for extra protein.
Storage & Reheating
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat with a splash of water or olive oil.
Freeze: Freeze the sauce separately for up to 2 months and add fresh pasta when serving.
Final Thoughts
This Vegan Roasted Tomato Pasta is a simple yet elegant dish, packed with rich flavors from roasted tomatoes, garlic, and fresh basil. It’s perfect for a cozy dinner or a quick weeknight meal. Enjoy! 🍅🌿🍝
