Name: Creamy Vegan Roasted Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 600 grams cherry tomatoes; 6–10 garlic cloves, peeled; 1 tablespoon Italian seasoning; Salt and black pepper, to taste; 120 grams vegan cream cheese; 450 grams preferred pasta; 10 grams fresh basil, chopped; 50 grams vegan Parmesan

Directions

1. Roast the Tomatoes and Garlic

Preheat the oven to 425°F (220°C). On a baking sheet, toss together the olive oil, cherry tomatoes, garlic, Italian seasoning, salt, and black pepper. Roast for 20–30 minutes, until the tomatoes burst and the garlic is soft.

2. Make the Sauce

In a food processor or blender, combine ¾ of the roasted tomatoes, all of the roasted garlic, vegan cream cheese, and basil. Blend until smooth. Season with salt and pepper to taste.

3. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta.

4. Combine Everything

In a large pan, pour in the creamy tomato sauce and add the remaining roasted tomatoes. Add the cooked pasta and mix well. If the sauce is too thick, slowly add the reserved pasta water until you reach the desired consistency.