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Baked Tomato Pasta (creamy!)
Pasta
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
Equipments:
- Casserole dish or baking dish
- Large pot (for pasta)
- Blender or potato masher
- Measuring cups and spoons
Meal Prep Friendly
Leftover Friendly
Soy-Free
Features:
Meal Prep Friendly
Leftover Friendly
Soy-Free
Nutrition:
Serving Size 1 of 4 Calories 420 Carbohydrates 58g Fat 16g Fiber 5g Protein 11g Monounsaturated 10g Saturated 2g Vitamin A 80mcg Vitamin C 25mg Calcium 60mg Iron 2.5mg Potassium 520mg Cholesterol 0mg Sodium 430mg Sugar 6g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Preheat the Oven – Preheat to 200°C (400°F).
- Roast the Base – In a casserole dish, combine 2 pints (4 cups) cherry tomatoes, 4–5 peeled garlic cloves, ⅓ cup raw cashews, ¼ cup extra virgin olive oil, 1 tsp sea salt, and ½ tsp black pepper. Toss to coat. Bake uncovered for 35 minutes until tomatoes burst and cashews are lightly golden.
- Cook the Pasta – While roasting, bring a large pot of salted water to a boil. Cook 340 g (12 oz) pasta per package directions. Reserve 1 cup pasta water before draining.
- Make the Sauce – For a rustic sauce, mash the roasted mixture directly in the dish with a fork. For a creamy sauce, transfer to a blender and blend smooth, adding a splash of pasta water if needed.
- Combine and Serve – Toss hot pasta with the sauce, adding reserved pasta water a little at a time until the sauce coats the noodles. Top with ¼ cup fresh basil, cashew parmesan, and extra black pepper.
Notes:
- Reserve 1 cup of pasta water before draining — it's the key to a saucy, glossy finish that clings to the pasta.
- Roasting cashews alongside the tomatoes gives the sauce extra depth and creaminess.
Storage:
- Store in the fridge for up to 4 days. Reheat with a splash of water or broth to loosen.
Swaps:
- Add white beans or lentils to the casserole dish for extra protein.
- Use sun-dried tomatoes alongside cherry tomatoes for a more intense flavor.
Tips:
- For a silkier sauce, blend everything in a high-speed blender rather than mashing directly in the pan.
Baked Tomato Pasta (creamy!)
4 Servings
Prep 10 min
Bake 35 min
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:
Meal Prep Friendly
Leftover Friendly
Soy-Free
Instructions:
- Preheat the Oven – Preheat to 200°C (400°F).
- Roast the Base – In a casserole dish, combine 2 pints (4 cups) cherry tomatoes, 4–5 peeled garlic cloves, ⅓ cup raw cashews, ¼ cup extra virgin olive oil, 1 tsp sea salt, and ½ tsp black pepper. Toss to coat. Bake uncovered for 35 minutes until tomatoes burst and cashews are lightly golden.
- Cook the Pasta – While roasting, bring a large pot of salted water to a boil. Cook 340 g (12 oz) pasta per package directions. Reserve 1 cup pasta water before draining.
- Make the Sauce – For a rustic sauce, mash the roasted mixture directly in the dish with a fork. For a creamy sauce, transfer to a blender and blend smooth, adding a splash of pasta water if needed.
- Combine and Serve – Toss hot pasta with the sauce, adding reserved pasta water a little at a time until the sauce coats the noodles. Top with ¼ cup fresh basil, cashew parmesan, and extra black pepper.
