Vegan Creamy Roasted Tomato Garlic Pasta
This delicious vegan Creamy Roasted Tomato Garlic Pasta recipe will have you on your way to a surprisingly simple, satisfying dinner. This baked pasta dish pairs a creamy vegan cheeses tossed with roasted tomatoes, garlic, olives, seasonings, and cooked pasta. Try it tonight!
Ingredients
- 1 pound cherry tomatoes organic
- ¼ cup Kalamata olives, halved lengthwise. soaked in water briefly and rinsed. If not pitted, pit with a cherry pitter.
- 6 cloves garlic sliced
- 2 tablespoons extra virgin olive oil plus extra to drizzle over vegan cheese
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 4 oz vegan cream cheese
- 4 oz vegan ricotta
- 8 oz gluten-free pasta or pasta of your choice
- ½ cup fresh basil leaves
Instructions
- Preheat oven to 425°F. Grease a 9-inch x13-inch baking dish or an 8 x 11 ¾-inch baking dish.
- Place cherry tomatoes in a greased baking dish. Add Kalamata olives, garlic, extra virgin olive oil, dried oregano, sea salt, crushed red pepper, and freshly ground black pepper, and combine. Bake for 30 to 35 minutes, until the cherry tomatoes have softened. Stir halfway through cooking.1 pound cherry tomatoes, ¼ cup Kalamata olives, halved lengthwise., 6 cloves garlic, 2 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, ½ teaspoon crushed red pepper flakes
- Meanwhile, mix vegan cream cheese with vegan ricotta in a small bowl.4 oz vegan cream cheese, 4 oz vegan ricotta
- Cook pasta according to directions. Before draining, reserve ¾ cup pasta water.8 oz gluten-free pasta
- Take baking dish out of oven, add the vegan cream cheese and vegan ricotta mixture along with ¼ cup of reserved pasta water, and combine. Add more pasta water if necessary for creaminess. Taste and season as desired. Stir in fresh basil and serve. Top with additional basil if desired.½ cup fresh basil leaves
Notes
- Add salt to your pasta water before you add the pasta for more flavor.
Add ¼ cup to ½ cup of the reserved pasta water to help the vegan cheese mix more easily with the roasted tomatoes and pasta. - Store this pasta in a shallow air-tight container in the fridge for up to 3 to 5 days. Refrigerate pasta with two hours of cooking.
Nutrition
Serving: 4peopleCalories: 574kcalCarbohydrates: 67gProtein: 30.6gFat: 26.6gSaturated Fat: 1.2gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5gSodium: 1053.2mgPotassium: 375mgFiber: 17gSugar: 12.7gVitamin A: 1109IUVitamin C: 17.5mgCalcium: 126mgIron: 10.1mg
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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.