Roasted Tomato Pasta
A quick and comforting roasted tomato pasta with a creamy, flavorful sauce made from roasted tomatoes, garlic, and cashew milk. Perfect for weeknight dinners, this fiber-rich, plant-based pasta comes together in just 35 minutes and is naturally wholesome, satisfying, and easy to prepare.
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.
