I'm a big pasta fan in all shapes and sizes. For me pasta is one of those foods you really can't go wrong with. Personally I prefer red sauce over white sauce. However when you mix the two of them together, that's when the magic happens. I've been playing around with roasted tomato pasta recipes a lot recently, and there's just so many ways to create creamy vegan pasta. There are plenty of recipes out there already, but none like this. This baked tomato pasta recipe is a little more unique, and lot more delicious!
I came up with the idea for this recipe awhile ago when I made a buddha bowl and realized just how delicious tahini and roasted tomatoes taste together. I almost always top my buddha bowls with tahini, and recently I have been getting tons of tomatoes from my garden. Plain tomatoes get old pretty easily, so I decided to roast them on a sheet pan with the rest of my vegetables. As soon as I tasted the combo, I knew exactly what to do, and that's how this Baked Tomato Pasta recipe was born! If you're interested in more buddha bowl recipes I have plenty on my blog. Here are some of my favorites:
How to make this Baked Tomato Pasta:
I have been all about simple recipes recently. With the summer officially over, and my schedule filling up more, I don't have time to cook everyday. Recipes like this baked tomato pasta are key for eating healthy on a vegan diet. This recipe just requires a sheet ban, baking mats (optional), and a blender. It's that simple!
Pasta recipe for summer:
Although pasta is one of those foods that you can enjoy any time throughout the year, there are certain recipes (like this Baked Tomato Pasta) that just work better during the summer. The main ingredient in this pasta is tomatoes (obviously) which are in season during the summer, along with fresh basil. When you eat seasonally you are saving money, and getting more nutrient dense food. That's a win win if you ask me!
Ingredients for this Baked Tomato Pasta:
- Bean based pasta
- Roma tomatoes
- Nutritional yeast
Baked Tomato Pasta
- Begin by preheating your oven to 400.
- Chop the roma tomatoes in half and place on the baking sheet along with the garlic cloves. Place in the oven and roast for 30 minutes.
- While the tomatoes and garlic cloves are roasting, boil water and cook the pasta, strain and set aside.
- Once the tomatoes and garlic cloves are roasted, remove from the oven and place in a high speed blender with the tahini and nutritional yeast and blend until smooth. Pour over the pasta and mix. Chop the basil and mix. Top with black pepper and serve, enjoy!