Vegan Roasted Tomato Pasta

Vegan Roasted Tomato Pasta is a plant-based classic Italian dish. It is a colorful, wholesome, and tempting pasta recipe. Prepare it with roasted cherry tomatoes, chopped garlic, herbs, and lemon juice. We used lemon juice to balance the flavors of every ingredient (mentioned above). You can modify this pasta recipe with different veggies available in your refrigerator or kitchen. This Vegan Roasted Tomato Pasta has a high quantity of carbs and healthy fats with minimal sugar, only 5 grams. Prepare this pasta with the (listed below) ingredients, and cooking guidelines.

Equipment

• Knife
• Oven-safe baking tray
• Pot
• Colander
• Spoon
• Pasta Bowl (for serving)

Ingredients

• Cherry Tomatoes 4 cups
• Olive Oil 4tbsps
• Minced garlic cloves 8
• Salt 1tsp
• Dried Oregano 1/8tsp
• Dried Thyme 1/2tsp
• Pasta of Choice 8 ounces
• Chopped Fresh Basil 1/4cup
• Fresh Lemon Juice 2tbsps

Ingredient Notes

Olive Oil:

• We used olive oil to enhance the flavors. You can use flavorless cooking oils like canola, sunflower oil, and high-quality unsalted vegan butter as an alternative to olive oil.

Basil:

• We used fresh basil instead of dried for a refreshing and good taste. Other herbs, including parsley, can be used in its place.

Pasta:

• I prepare this recipe using a fusilli pasta. You can add pasta according to your likeness.

Garlic:

• You can leave off the garlic flavor if you do not want to add any taste.

Tomatoes:

• We used fresh cherry tomatoes instead of canned or paste.

Instructions

1. Preheat the oven to 400 degrees F temperature.
2. Meanwhile, cut cherry tomatoes into two pieces in the center using a knife.
3. Shift these halved tomatoes into an oven-safe baking tray.
4. Drizzle olive over the tomatoes.
5. After that, marinate the tomatoes with dried thyme, salt, minced garlic, and oregano.
6. Mix well items, so all spices stick with cherry tomatoes.
7. Next, transfer this tray into a heated oven.
8. Roast it for around half an hour or until they are slightly browned and falling apart.
9. Meanwhile, we will boil the pasta.
10. Fill the pot with water. Mix in a teaspoon of oil and a pinch of salt to separate the pasta.
11. Heat it over a high flame until the water boils.
12. Next, add uncooked pasta. Cook it for 20/25 minutes, or follow the cooking directions mentioned in the packet.
13. After 25 minutes, pour boiled pasta in a colander to remove the leftover water.
14. Set aside the pasta.
15. Take the tray out of the oven after the tomatoes are done.
16. Now, mix lemon juice, cooked pasta, and chopped basil into roasted tomatoes.
17. Mix well using a spoon. Top it with shredded vegan parmesan cheese.
18. The mouth-tempting pasta is ready.
19. Serve in a pasta bowl.

Tips

• You can use a bowtie, spaghetti, gnocchi, zucchini, penne, zoodles, fettuccine, or gluten-free (for gluten diet followers) pasta.
• It is best to use fresh and good-quality tomatoes.
• You can use tomato paste or tomato sauce instead of fresh tomatoes.
• Add lemon juice to give moisture to the pasta.
• Try this pasta recipe with different herbs, and veggies.
• Experiment with different pasta shapes like elbow, shells, etc.
• Garnish it with vegan cheese for a cheesy texture.

Storage Information

Fridge:

• Pack the leftover tomato pasta in an airtight box (plastic/glass) and refrigerate it for three to five days.

Freezer:

• You can freeze this pasta for 2/3 months. The flavor will not change, but the freshness of the tomatoes will be wilted after a week.

Reheating:

• We can rewarm the pasta in a light-greased (olive oil) pan on the burner or in a microwave oven for 4/5 minutes. You can adjust the time of reheating to your choice.

FAQs

Which types of tomatoes work best to make this pasta?

• To prepare this pasta, I used cherry tomatoes. I suggest using small-sized tomatoes because they give the best flavor. Plum, grape, Roma, or Campari are small-sized tomatoes. They work well.

How do we customize this pasta?

• You can modify this pasta recipe by adding different and fresh veggies. You can use mushrooms, sliced red onions, carrots, red/yellow bell peppers, zucchini, and shallots. After roasting the tomatoes, garnish pasta with green and black olives, as well as capers.

What goes well with this pasta dish?

• Serve the pasta with vegan garlic bread, white bean salad, roasted ratatouille, vegan Caesar salad, dinner rolls, vegan ricotta, roasted squash, vegan pesto sauce, and grilled zucchini.

Nutritional Facts Per Serving Amount

Per Serving 1 person (1 pasta bowl)
Total Serves 4
Total Calories 373 kcals
Carbohydrates 51g
Sugar 5g
Dietary Fiber 3g
Protein 9g
Total Fat 15g
Iron 2mg
Sodium 603mg