Roasted Tomato Pasta
Pasta
Ingredients:
- 3 cups mixed tomatoes (cherry, Roma, heirloom — halved if large)
- 12 g (4 cloves) garlic
- 45 g (⅓ cup) raw cashews
- 30 ml (2 tbsp) olive oil
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- ½ tsp Italian seasoning (optional)
- 340 g (12 oz) pasta of choice
- 120 ml (½ cup) pasta water
- 15 ml (1 tbsp) olive oil
- 15 g (¼ cup) fresh parsley
- ½ tsp red chili flakes
- 25 g (¼ cup) cashew parmesan
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Soak the cashews before roasting them with the tomatoes — under-soaked cashews blend into a gritty sauce no matter how long you process them.
Instructions:
- Roast the Tomatoes: Preheat oven to 200°C (400°F). In a casserole dish, combine mixed tomatoes, 4 cloves peeled garlic, 45 g (⅓ cup) soaked and drained raw cashews, 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and optional Italian seasoning. Toss to coat. Roast uncovered for 35–40 minutes until tomatoes are blistered and juicy.
- Cook the Pasta: Cook 340 g (12 oz) pasta in heavily salted water. Reserve 120 ml (½ cup) pasta water before draining.
- Blend the Sauce: Transfer roasted tomatoes and cashews to a blender. Add 1 tbsp olive oil and blend until smooth and creamy.
- Combine and Serve: Toss hot pasta with the roasted tomato sauce, adding reserved pasta water a splash at a time to loosen. Garnish with 15 g (¼ cup) fresh parsley, ½ tsp red chili flakes, and 25 g (¼ cup) cashew parmesan.
Notes: Roast tomatoes until they are collapsed, slightly caramelized, and beginning to burst — this concentrates their flavor enormously compared to raw tomatoes.
Reserve pasta water before draining. The starchy water is essential for emulsifying the roasted tomato sauce.
Tips: Add a handful of fresh basil right before serving rather than during cooking to preserve its bright flavor and color.
Storage: Refrigerate for up to 3 days. The pasta absorbs the sauce overnight — add a splash of olive oil or broth when reheating.
Swaps: Cherry tomatoes can be swapped for grape tomatoes or halved Roma tomatoes. Any pasta shape works. Add white beans for extra protein.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The garlic builds a savory, aromatic base. The raw cashews blends into a rich, creamy base that stands in for dairy. The olive oil brings fruity depth and helps carry the other flavors. The salt sharpens and balances every other flavor in the dish.
Roasted Tomato Pasta
Ingredients:
- 3 cups mixed tomatoes (cherry, Roma, heirloom — halved if large)
- 12 g (4 cloves) garlic
- 45 g (⅓ cup) raw cashews
- 30 ml (2 tbsp) olive oil
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- ½ tsp Italian seasoning (optional)
- 340 g (12 oz) pasta of choice
- 120 ml (½ cup) pasta water
- 15 ml (1 tbsp) olive oil
- 15 g (¼ cup) fresh parsley
- ½ tsp red chili flakes
- 25 g (¼ cup) cashew parmesan
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The garlic builds a savory, aromatic base. The raw cashews blends into a rich, creamy base that stands in for dairy. The olive oil brings fruity depth and helps carry the other flavors. The salt sharpens and balances every other flavor in the dish.
Prep:
Soak the cashews before roasting them with the tomatoes — under-soaked cashews blend into a gritty sauce no matter how long you process them.
Instructions:
- Roast the Tomatoes: Preheat oven to 200°C (400°F). In a casserole dish, combine mixed tomatoes, 4 cloves peeled garlic, 45 g (⅓ cup) soaked and drained raw cashews, 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and optional Italian seasoning. Toss to coat. Roast uncovered for 35–40 minutes until tomatoes are blistered and juicy.
- Cook the Pasta: Cook 340 g (12 oz) pasta in heavily salted water. Reserve 120 ml (½ cup) pasta water before draining.
- Blend the Sauce: Transfer roasted tomatoes and cashews to a blender. Add 1 tbsp olive oil and blend until smooth and creamy.
- Combine and Serve: Toss hot pasta with the roasted tomato sauce, adding reserved pasta water a splash at a time to loosen. Garnish with 15 g (¼ cup) fresh parsley, ½ tsp red chili flakes, and 25 g (¼ cup) cashew parmesan.
