Roasted Tomato Pasta
Pasta
Ingredients:
For the Roasted Tomato Sauce:
- 3 cups mixed tomatoes (cherry, Roma, heirloom — halved if large)
- 4 cloves garlic, peeled
- 1/3 cup raw cashews (soaked 15 minutes in hot water, then drained)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning (optional)
For the Pasta:
- 12 oz pasta of choice (spaghetti, rigatoni, or penne)
- 1/2 cup pasta water (reserved)
- 1 tbsp olive oil
For Garnish:
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red chili flakes
- 1/4 cup cashew parmesan
Equipments:
- Baking sheet
- Large pot (for pasta)
- Colander
- Large mixing bowl or skillet
Features:
Meal Prep Friendly
Leftover Friendly
Soy-Free
Nutrition:
Servings 1 Calories 220 Carbohydrates 30g Fat 9g Fiber 4g Protein 6g Cholesterol 0mg Sodium 350mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Roast the Tomatoes & Garlic:
Preheat oven to 400°F (200°C). Toss the tomatoes and garlic with olive oil, salt, black pepper, and Italian seasoning (if using). Spread on a baking sheet and roast for 20-25 minutes until soft and slightly charred. - Blend the Sauce:
In a blender or food processor, combine the roasted tomatoes, garlic, 1/3 cup soaked cashews, and a splash of pasta water. Blend until smooth and creamy. Adjust seasoning if needed. - Cook the Pasta:
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. - Toss Everything Together:
In a large pan, heat 1 tbsp olive oil over low heat. Add the blended sauce and stir. Toss in the cooked pasta, adding reserved pasta water as needed to create a silky sauce. - Garnish & Serve:
Sprinkle with fresh parsley, red chili flakes, and cashew Parmesan. Serve immediately. - Reheating Tip:
- To reheat, add a splash of water to loosen the sauce while warming it on low heat.
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.
Roasted Tomato Pasta
Ingredients:
For the Roasted Tomato Sauce:
- 3 cups mixed tomatoes (cherry, Roma, heirloom — halved if large)
- 4 cloves garlic, peeled
- 1/3 cup raw cashews (soaked 15 minutes in hot water, then drained)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning (optional)
For the Pasta:
- 12 oz pasta of choice (spaghetti, rigatoni, or penne)
- 1/2 cup pasta water (reserved)
- 1 tbsp olive oil
For Garnish:
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red chili flakes
- 1/4 cup cashew parmesan
Features:
Instructions:
- Roast the Tomatoes & Garlic:
Preheat oven to 400°F (200°C). Toss the tomatoes and garlic with olive oil, salt, black pepper, and Italian seasoning (if using). Spread on a baking sheet and roast for 20-25 minutes until soft and slightly charred. - Blend the Sauce:
In a blender or food processor, combine the roasted tomatoes, garlic, 1/3 cup soaked cashews, and a splash of pasta water. Blend until smooth and creamy. Adjust seasoning if needed. - Cook the Pasta:
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. - Toss Everything Together:
In a large pan, heat 1 tbsp olive oil over low heat. Add the blended sauce and stir. Toss in the cooked pasta, adding reserved pasta water as needed to create a silky sauce. - Garnish & Serve:
Sprinkle with fresh parsley, red chili flakes, and cashew Parmesan. Serve immediately. - Reheating Tip:
- To reheat, add a splash of water to loosen the sauce while warming it on low heat.
