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Easy Roasted Tomato Pasta

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 410
Ingredients Equipment Method Notes

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

Equipment

  • baking sheet
  • blender
  • large pot
  • mixing spoon
  • knife
  • cutting board

Method
 

  1. 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.
  2. Cook the pasta in salted boiling water until al dente. Before draining, reserve one cup of the pasta cooking water. Set pasta aside.
  3. Transfer the roasted vegetables and their juices into a blender. Add oregano, basil, red chili flakes, and brown sugar. Blend until smooth and creamy.
  4. 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.
  5. 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.