Description
A comforting and forgiving pasta dish featuring blistered cherry tomatoes and garlicky vegan butter, perfect for a cozy meal.
Ingredients
Scale
- 8–16 oz whole-wheat spaghetti or chickpea pasta
- 1–1.5 lbs cherry tomatoes
- 3–6 cloves garlic, minced
- 2–3 tbsp vegan butter
- 1–2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, torn
- Optional: 2-3 tbsp nutritional yeast
- Optional: pinch of crushed red pepper flakes
- Optional: lemon zest or juice
- Optional: baby spinach or arugula
- Optional: toasted pine nuts or chopped walnuts
- Optional: olives or capers
- Optional: seared tofu cubes or white beans
Instructions
- Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
- Place the cherry tomatoes and minced garlic in the lined dish, drizzle with olive oil, and season with salt and pepper.
- Roast for 20-25 minutes until blistered and soft.
- Bring a large pot of salted water to boil and cook pasta until al dente.
- Heat a large skillet over medium heat and melt the vegan butter with a splash of olive oil.
- Add the roasted tomatoes and their juices to the skillet.
- Toss in the drained pasta and reserve pasta water to create a silky sauce.
- Finish with torn basil leaves, adjusting seasoning, and serving hot.
Notes
This recipe is very forgiving and allows for various ingredient substitutions or add-ons according to your pantry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta, vegan, roasted tomatoes, comfort food, easy recipe, plant-based