Easy Roasted Tomato Pasta
Super cheap, super wholesome and super easy to make, this vegan easy roasted tomato pasta is a great all-rounder.
Load up a baking tray with plenty of tomatoes and garlic cloves (you can even add other vegetables in at this point if you want to bulk it out) and drizzle with balsamic glaze and olive oil.
Add your cooked pasta to the tomato mixture once cooked, along with some pine nuts and basil and you’ve got yourself a super easy mid-week vegan dish. It’s a recipe I used to cook a lot as a student, and it’s never disappeared from my regular recipe rota now that I’m no longer at university.
What ingredients do you need?
- Cherry tomatoes
- Olive oil
- Balsamic glaze (sub this for balsamic vinegar if you don’t have glaze)
- Dried basil (or mixed herbs)
- Garlic
- Pinch of chilli flakes
- Spaghetti
- Basil leaves
- Pine nuts (omit for nut free)
How to make Easy Roasted Tomato Pasta
Preheat oven to 200°C (400°F).
Load up a baking tray with the cherry tomatoes and drizzle over the olive oil and balsamic glaze. Season generously with salt and pepper, and sprinkle over the herbs. Add in the garlic cloves whole and add a pinch of chilli flakes. Shake and mix together on the pan to make sure all the tomatoes are coated.
Roast in oven for 20 minutes, until the tomatoes are softened and juicy.
Meanwhile cook your pasta according to packet instructions (try to time this with the tomatoes so they’re ready at the same time)
When the tomatoes are ready, remove from the oven, drain your cooked pasta and return to the pan along with the tomatoes. Stir through until mixed together, serving topped with some basil leaves and a sprinkling of pine nuts.
As I always say, add in other veg to the baking tray you enjoy for some added nutrition, flavour and variety!
Use the roasted tomato recipe in other dishes or as a side!
Easy Roasted Tomato Pasta
Ingredients
- 400 g cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic glaze (or balsamic vinegar)
- 1 tsp dried basil (or mixed herbs)
- Salt and pepper
- 3 garlic cloves
- pinch chilli flakes (to taste)
- 200 g spaghetti (or your choice of pasta)
Optional
- basil leaves
- toasted pine nuts (leave out for NF)
- vegan parmesan (optional )
Instructions
- Preheat oven to 200°C (400°F).
- Load up a baking tray with the cherry tomatoes and drizzle over the olive oil and balsamic glaze. Season generously with salt and pepper, sprinkle over the herbs. Add in the garlic cloves whole and add a pinch of chilli flakes. Shake and mix together on the pan to make sure all the tomatoes are coated.
- Roast in oven for 20 minutes, until the tomatoes are softened and juicy.
- Meanwhile cook your pasta according to packet instructions (try to time this with the tomatoes so they're ready at the same time). At the same time toast your pine nuts in a dry frying pan, making sure you keep an eye on them, as they can burn easily. Once toasted, leave to one side.
- When the tomatoes are ready, remove from the oven, drain your cooked pasta and return to the pan along with the tomatoes. Stir through until mixed together, serving topped with some torn basil leaves and a sprinkling of pine nuts. Grate on top a little Vegan Parmesan if using.
Video
Notes
- As I always say, add in other veg to the baking tray you enjoy for some added nutrition, flavour and variety!
- Use the roasted tomato recipe in other dishes or as a side!
- Add fresh herbs at the end if you have any in your fridge
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
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Easy Roasted Tomato Pasta
Ingredients
- 400 g cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic glaze (or balsamic vinegar)
- 1 tsp dried basil (or mixed herbs)
- Salt and pepper
- 3 garlic cloves
- pinch chilli flakes (to taste)
- 200 g spaghetti (or your choice of pasta)
Optional
- basil leaves
- toasted pine nuts (leave out for NF)
- vegan parmesan (optional )
Instructions
- Preheat oven to 200°C (400°F).
- Load up a baking tray with the cherry tomatoes and drizzle over the olive oil and balsamic glaze. Season generously with salt and pepper, sprinkle over the herbs. Add in the garlic cloves whole and add a pinch of chilli flakes. Shake and mix together on the pan to make sure all the tomatoes are coated.
- Roast in oven for 20 minutes, until the tomatoes are softened and juicy.
- Meanwhile cook your pasta according to packet instructions (try to time this with the tomatoes so they're ready at the same time). At the same time toast your pine nuts in a dry frying pan, making sure you keep an eye on them, as they can burn easily. Once toasted, leave to one side.
- When the tomatoes are ready, remove from the oven, drain your cooked pasta and return to the pan along with the tomatoes. Stir through until mixed together, serving topped with some torn basil leaves and a sprinkling of pine nuts. Grate on top a little Vegan Parmesan if using.
Video
Notes
- As I always say, add in other veg to the baking tray you enjoy for some added nutrition, flavour and variety!
- Use the roasted tomato recipe in other dishes or as a side!
- Add fresh herbs at the end if you have any in your fridge
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
8 comments
Jen
Just made tonight, SO flavorful & easy to make. Will definitely work this into my regular rotation, thank you 🙏🏼❤️
Gretel
Made this tonight, forgot the herbs, the Chili, the garlic and the balsamic glaze…….still so delicious!
Lenka
I made this for friends which was the first I tried it and was worried it would be too basic. My friend is a good cook and he and his wife absolutely loved it. So did I. So easy, yet so amazing! Love this recipe! <3
Rachel
Very easy to make, cheap (for a student like me) and delicious! I recommend adding another veggie such as aubergine to make it even more delicious.
Alison
Tried this recipe for the first time and am eating it, but had to come back to say thank you Madeleine! SO fuss free, yet tastes refined 😀
Madeleine Olivia
So pleased that you enjoyed the pasta Alison. It’s super easy isn’t it! <3
Maureen
I loved this recipe. Thank You.
Tanzy
I’ve been making this for about 4 years now, it’s part of our weekly rotation – for days we want a quick but nutritious dinner. I’ve still not actually tried it with the pine nuts – always forget to buy these! I also up the garlic cloves to about 6! It’s also the dinner I choose to cook for guests if I’m not sure on their tastes. Everyone must try this, it’s beautiful!