Easy Roasted Tomato Pasta
so simple yet so effective. and even better, so cheap!
prep time 5 mins total time 25 mins serves 2-3
Super cheap, super wholesome and super easy to make, this vegan roasted tomato pasta is a great all-rounder.
Load up a baking tray with plenty of tomatoes and garlic cloves (you can even add other vegetables in at this point if you want to bulk it out) and drizzle with balsamic glaze and olive oil.
Add your cooked pasta to the tomato mixture once cooked, along with some pine nuts and basil and you’ve got yourself a super easy mid-week vegan dish. It’s a recipe I used to cook a lot as a student, and it’s never disappeared from my regular recipe rota now that I’m no longer at university.
ingredients
400g cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic glaze
1 tsp dried basil (or mixed herbs)
Salt and pepper
3 garlic cloves
Pinch of chilli flakes
200g spaghetti (or your choice of pasta)
optional
Basil leaves
Pine nuts
method
Preheat oven to 200°C (400°F).
Load up a baking tray with the cherry tomatoes and drizzle over the olive oil and balsamic glaze. Season generously with salt and pepper, and sprinkle over the herbs. Add in the garlic cloves whole and add a pinch of chilli flakes. Shake and mix together on the pan to make sure all the tomatoes are coated.
Roast in oven for 20 minutes, until the tomatoes are softened and juicy.
Meanwhile cook your pasta according to packet instructions (try to time this with the tomatoes so they're ready at the same time)
When the tomatoes are ready, remove from the oven, drain your cooked pasta and return to the pan along with the tomatoes. Stir through until mixed together, serving topped with some basil leaves and a sprinkling of pine nuts.
notes
As I always say, add in other veg to the baking tray you enjoy for some added nutrition, flavour and variety!
Use the roasted tomato recipe in other dishes or as a side!
