Baked Tomato Pasta (creamy!)
Pasta
What You’ll Need:
🍅 2 pints (about 4 cups) cherry tomatoes
🧄 4-5 garlic cloves, peeled
🥜 1/3 cup raw cashews
🛢️ 1/4 cup extra virgin olive oil
🧂 1 tsp sea salt (or to taste)
🧂 1/2 tsp black pepper (plus more for serving)
🍝 12 oz pasta of choice (spaghetti, rigatoni, or penne work well)
🌿 1/4 cup fresh basil, chopped or torn
🧀 cashew parmesan, for topping
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
.svg){kind=small}
.svg){kind=small}
How You’ll Make It
- Preheat oven: Heat oven to 400°F (200°C).
- Roast the base: In a casserole dish, combine cherry tomatoes, garlic cloves, cashews, olive oil, salt, and pepper. Toss well to coat. Bake uncovered for 35 minutes, until the tomatoes burst and the cashews are lightly golden.
- Cook the pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
- Blend the sauce: After roasting, you can either:
- Rustic style: Mash directly in the casserole dish with a fork or potato masher for a chunkier sauce.
- Creamy style: Transfer the mixture to a blender and blend until smooth, adding a splash of pasta water if needed.
- Combine: Toss the hot pasta with the sauce, adding reserved pasta water a little at a time until the sauce clings beautifully to the noodles.Finish: Top with fresh basil, cashew parmesan, and extra black pepper. Serve warm.
Substituttions
Baked Tomato Pasta (creamy!)
Ingredients:
🍅 2 pints (about 4 cups) cherry tomatoes
🧄 4-5 garlic cloves, peeled
🥜 1/3 cup raw cashews
🛢️ 1/4 cup extra virgin olive oil
🧂 1 tsp sea salt (or to taste)
🧂 1/2 tsp black pepper (plus more for serving)
🍝 12 oz pasta of choice (spaghetti, rigatoni, or penne work well)
🌿 1/4 cup fresh basil, chopped or torn
🧀 cashew parmesan, for topping
Features:
Instructions:
- Preheat oven: Heat oven to 400°F (200°C).
- Roast the base: In a casserole dish, combine cherry tomatoes, garlic cloves, cashews, olive oil, salt, and pepper. Toss well to coat. Bake uncovered for 35 minutes, until the tomatoes burst and the cashews are lightly golden.
- Cook the pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
- Blend the sauce: After roasting, you can either:
- Rustic style: Mash directly in the casserole dish with a fork or potato masher for a chunkier sauce.
- Creamy style: Transfer the mixture to a blender and blend until smooth, adding a splash of pasta water if needed.
- Combine: Toss the hot pasta with the sauce, adding reserved pasta water a little at a time until the sauce clings beautifully to the noodles.Finish: Top with fresh basil, cashew parmesan, and extra black pepper. Serve warm.
