Easy Roasted Tomato Pasta
A vibrant, wholesome vegan pasta made from slow-roasted tomatoes, peppers, onions, and garlic, blended into a naturally creamy sauce enriched with herbs and a touch of dairy-free cream. An effortless, flavorful weeknight or weekend dinner idea.
Servings: 4 servings
Calories: 410kcal
Equipment
- baking sheet
- blender
- large pot
- mixing spoon
- knife
- cutting board
Ingredients
- 600 g tomatoes, halved
- 2 red bell peppers, halved
- 2 onions, cut into wedges
- 6–7 cloves garlic, whole
- 2 tsp oregano
- 2 tsp basil
- 1 tsp red chili flakes (optional)
- 1–2 tsp brown sugar (optional)
- 60 ml dairy-free cream
- 1 tbsp dairy-free butter
- 1 cup reserved pasta cooking water
- 300 g pasta of choice
- 2 tbsp vegetable oil
- 1 salt and pepper, to taste
- 1 vegan Parmesan or nutritional yeast, for serving
Instructions
- Preheat oven to 400°F (200°C). Arrange the halved tomatoes, red bell peppers, onion wedges, and whole garlic cloves on a baking sheet. Toss with vegetable oil, salt, and pepper. Roast for 45–50 minutes until caramelized and slightly charred.
- Cook the pasta in salted boiling water until al dente. Before draining, reserve one cup of the pasta cooking water. Set pasta aside.
- Transfer the roasted vegetables and their juices into a blender. Add oregano, basil, red chili flakes, and brown sugar. Blend until smooth and creamy.
- Pour the blended sauce into a pot over low heat. Stir in the dairy-free cream, dairy-free butter, and about half a cup of the pasta water. Adjust consistency by adding more water if needed.
- Add the cooked pasta to the pot and toss until evenly coated in the creamy roasted tomato sauce. Serve immediately with vegan Parmesan or nutritional yeast.
Notes
Adjust the spice level by adding more red chili flakes. For a sweeter sauce, increase the brown sugar slightly. The sauce can be made ahead and freezes well before adding cream.