This creamy roasted tomato pasta is a perfect weeknight dinner—simple, comforting, and bursting with flavor.
Sweet roasted tomatoes blend into a silky sauce enriched with plant-based protein from cashew milk and healthy fats from olive oil.
Fiber-rich pasta keeps you full, while the minimal prep and fast cook time make it an easy, satisfying, and wholesome meal for everyday cooking.
Roasted Tomato Pasta
Equipment
- 1 Medium Baking Sheet
- Parchment paper for lining
- 1 high-powered blender
- Large pot for pasta
- Wooden spoon or spatula
Ingredients
- 10 oz 300 g penne pasta, cooked according to package directions
- 16 oz 450 g cherry tomatoes
- 1 medium 200 g sweet white onion, cut into wedges
- 8 garlic cloves peeled
- 2 –3 tbsp olive oil divided
- Kosher salt to taste
- ½ cup 110 ml cashew milk
- ¼ cup 45 ml reserved pasta water
- 1 tbsp butter or olive oil
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp kosher salt plus extra as needed
- Finely grated parmesan for serving
Instructions
- Prepare Oven and Pan: Preheat your oven to 450°F (230°C). Line a medium baking sheet with parchment paper to make cleanup easier and prevent sticking. This step ensures that your roasted vegetables caramelize beautifully without burning or sticking to the pan.
- Prep Vegetables for Roasting: Wash the cherry tomatoes thoroughly and pat them dry. Peel the garlic cloves and trim any ends. Cut the sweet white onion into evenly sized wedges so they roast evenly. Place the tomatoes, onion wedges, and garlic cloves onto the prepared baking sheet. Drizzle generously with olive oil and sprinkle with kosher salt. Toss everything gently using your hands or a spatula to coat the vegetables evenly in oil and salt, ensuring balanced flavor and even roasting.
- Roast Vegetables Until Caramelized: Place the baking sheet in the preheated oven. Roast the vegetables for 25–30 minutes, tossing them halfway through to ensure even caramelization. The tomatoes should soften and release their juices, the garlic should become tender and aromatic, and the onions should show slight char marks on the edges. This roasting step is key to developing the rich, sweet flavor of the sauce.
- Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining. Return the cooked pasta to the pot and set aside. Reserving the pasta water is important, as it helps adjust the sauce consistency later and allows the sauce to cling perfectly to the pasta.
- Combine Roasted Vegetables in Blender: Once the tomatoes, onions, and garlic are fully roasted, carefully transfer them, along with any pan juices, into a high-powered blender. Add the cashew milk, reserved pasta water, butter or olive oil, tomato paste, dried oregano, red pepper flakes, and 1 teaspoon of kosher salt. This combination will create the base of your creamy, flavorful sauce.
- Blend Sauce to Silky Perfection: Start blending the mixture on low speed for about 30 seconds to break down the larger vegetable pieces. Gradually increase to medium speed and blend for 2–3 minutes, or until the sauce becomes smooth, velvety, and lump-free. Scrape down the sides of the blender if necessary to ensure even texture. The result should be a creamy, slightly thick tomato sauce that’s packed with roasted flavor.
- Heat Sauce with Pasta: Pour the blended sauce over the cooked penne pasta in the large pot. Turn the stove to medium-low heat and stir gently to coat every piece of pasta evenly with the sauce. Allow the pasta to simmer in the sauce for 3–4 minutes so the flavors meld together. Taste and adjust seasoning with additional kosher salt if needed.
- Serve and Garnish: Divide the creamy roasted tomato pasta into serving bowls. Sprinkle generously with finely grated parmesan cheese for extra richness and flavor. Optionally, drizzle a little olive oil or add fresh herbs like basil for added aroma and presentation. Serve immediately while warm for the best taste and texture.
- Enjoy Your Meal: Sit down, relax, and enjoy your comforting, fiber-rich, plant-based protein-packed creamy roasted tomato pasta. Perfect for a quick weeknight dinner, a satisfying family meal, or meal-prep for the week ahead.
Notes
- Adjust salt according to taste; the recipe suggests about 2 teaspoons in total, but your preference may vary.
- For a creamier texture, use full-fat cashew milk or add a tablespoon of butter.
- If you prefer a spicier kick, increase red pepper flakes gradually.
- You can swap penne pasta for any short pasta like rigatoni, fusilli, or farfalle.
- Roasting vegetables enhances natural sweetness—don’t skip this step for the best flavor.
Chef’s Secrets for Perfect Sauce
To achieve a truly silky and flavorful sauce, focus on two things roasting and blending.
Roasting the tomatoes, onions, and garlic concentrates their natural sugars and develops deep umami notes.
Don’t rush this step—allow slight caramelization for the best taste.
Using a high-powered blender ensures the sauce becomes smooth and creamy, with no lumps.
Incorporating a bit of reserved pasta water helps the sauce cling to the pasta perfectly, while cashew milk adds plant-based creaminess without overpowering the roasted flavor.
Serving Suggestions for Maximum Flavor
This pasta is versatile and pairs wonderfully with fresh greens or a crisp side salad for a balanced meal.
For extra richness, sprinkle freshly grated parmesan or Pecorino Romano on top just before serving.
You can also add sautéed mushrooms, roasted bell peppers, or spinach to make it heartier.
A drizzle of high-quality olive oil and a few fresh basil leaves elevate the presentation and aroma.
Serve with crusty bread or garlic bread to soak up every drop of the creamy sauce.
Storage Tips for Long-Lasting Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
To reheat, gently warm on the stove over low heat, adding a splash of water, cashew milk, or reserved pasta water to loosen the sauce.
Avoid microwaving at high heat as it can make the sauce separate or dry out the pasta.
This dish also freezes well—portion it into freezer-safe containers for up to 2 months.
Thaw overnight in the refrigerator before reheating gently.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply skip the parmesan cheese or use a plant-based alternative. The sauce is naturally creamy thanks to the cashew milk, so the texture remains rich and satisfying.
2. Can I use a different type of pasta?
Absolutely. Any short pasta like fusilli, rigatoni, farfalle, or even penne alternatives like chickpea pasta will work. Just adjust cooking time according to the package instructions.
3. How can I make the sauce spicier?
Increase the amount of red pepper flakes gradually or add a pinch of cayenne pepper. Roasting garlic and tomatoes first also adds depth to the heat.
4. Can I prepare the sauce ahead of time?
Yes. You can roast the vegetables and blend the sauce up to 24 hours in advance. Store in an airtight container in the fridge and reheat gently on the stove before tossing with pasta.
5. Can I make this gluten-free?
Definitely. Use any gluten-free short pasta in place of regular penne. Ensure that any additional ingredients like pasta water or cheese alternatives are gluten-free. The cooking process remains exactly the same.
