Creamy Roasted Tomato Pasta
A creamy roasted tomato pasta that combines oven-roasted cherry tomatoes, sweet onion, and garlic with a smooth cashew cream sauce. Tossed with penne and finished with parmesan, it’s simple, nourishing, and full of flavor—perfect for busy weeknights or meal prep.
Equipment
- 1 medium baking sheet (lined with parchment paper)
- 1 High-Speed Blender
- 1 large pot (for boiling pasta)
- 1 strainer or colander
- 1 wooden spoon (for stirring pasta and sauce)
- 1 measuring cup (for pasta water)
- Measuring spoons (1 tbsp, 1 tsp)
Ingredients
- 10 oz 300 g penne pasta, uncooked
- 16 oz 450 g cherry tomatoes
- 1 medium 200 g white onion, cut into wedges
- 8 cloves garlic whole and peeled
- 2 tbsp olive oil for roasting + sauce
- 1 tsp kosher salt plus more to taste
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- ½ cup 110 ml cashew milk
- ¼ cup 60 ml reserved pasta water
- 1 tbsp butter or olive oil optional, for creaminess
- Freshly grated parmesan cheese for topping
Instructions
- Prepare the roasting tray: Preheat your oven to 450°F (230°C). Line a medium-sized baking sheet with parchment paper to prevent sticking and to make cleanup easier later on. Arrange the cherry tomatoes, onion wedges, and whole garlic cloves directly on the tray. Drizzle them generously with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon of kosher salt. Using clean hands or a spatula, toss everything together until all the vegetables are evenly coated with oil and seasoning. Spread them out in a single layer so they roast evenly without overcrowding.
- Roast the tomatoes and aromatics: Transfer the prepared tray to the hot oven and roast for 25–30 minutes, or until the tomatoes have burst open, the garlic has softened, and the onions are golden brown at the edges with a slight char. Roasting at high heat caramelizes the natural sugars in the vegetables, deepening their sweetness and creating the rich flavor base for your sauce. Once roasted, remove the tray from the oven and set it aside to cool slightly while you prepare the pasta.
- Cook the pasta to perfection: While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions, usually 8–10 minutes, until just al dente (firm to the bite but cooked through). Before draining, scoop out 1/4 cup (60 ml) of the starchy pasta water and set it aside for later. Drain the pasta in a colander, then return it to the same pot to keep it warm. A light drizzle of olive oil over the pasta will help prevent sticking if your sauce isn’t ready yet.
- Blend the creamy tomato sauce: Carefully transfer the roasted tomatoes, onions, garlic, and any juices from the baking sheet into a high-speed blender. Add the cashew milk, reserved pasta water, remaining 1 tablespoon olive oil or butter, tomato paste, dried oregano, red pepper flakes, and additional salt to taste. Begin blending on low speed for about 30 seconds to combine the ingredients, then gradually increase to medium speed. Continue blending until the sauce becomes silky smooth, creamy, and completely free of chunks, which usually takes 2–3 minutes depending on your blender.
- Coat the pasta with sauce: Pour the freshly blended sauce over the pot of drained pasta. Place the pot on the stove over medium-low heat. Using a wooden spoon, stir gently but continuously for 3–4 minutes, ensuring the sauce clings to each piece of penne. The gentle heat allows the pasta to absorb the flavors of the sauce while slightly thickening the consistency for a restaurant-quality finish. Taste and adjust the seasoning with more salt or a pinch of pepper if needed.
- Finish and serve: Once the pasta is well coated and the sauce is creamy, remove it from the heat. Transfer portions into serving bowls and top with a generous sprinkle of finely grated parmesan cheese. For added freshness, you may garnish with fresh basil leaves or a drizzle of extra virgin olive oil. Serve immediately while hot and enjoy a dish that balances comfort, flavor, and nutrition in every bite.
Notes
- Roast the vegetables at high heat for deep caramelization and maximum flavor.
- Save a bit of starchy pasta water to help emulsify and thicken the sauce.
- Cashew milk adds creaminess without dairy, but regular milk or cream can be used.
- Freshly grated parmesan gives a sharper, more robust flavor than pre-shredded cheese.
- The sauce can be made ahead and reheated, making this recipe meal-prep friendly.
