Vegan roasted cherry tomato pasta in under 30 min!

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Vegan roasted cherry tomato pasta is one of the simplest and quickest meals to put together. Are you looking for a quick weekday lunch or dinner ideas? This one’s for you! With hardly any chopping involved, food is on your plate in no time! Who says you need sauce and cheese and time to make good pasta?

Pasta with roasted vegetables tastes fresh and bright, like a warm summer day. I think I enjoy non-saucy pasta more than the saucy ones, I hope am not alone 🙂 This vegan roasted cherry tomato pasta is probably one of THE simplest pastas out there!

Vegan roasted cherry tomato pasta is

• Easy
• Quick, ready in under 30 minutes!
• Garlicky, from all the roasted garlic, YUMMY!
• Fresh, bright and refreshing!

Ingredients needed for vegan roasted cherry tomato pasta

Pasta

Use any pasta of your choice. I have used bow tie pasta(Farfalle) here but spaghetti, angel hair, they all work great in this recipe.

Cherry tomatoes

I add cherry tomatoes whole, into the pan. This is supposed to be a quick meal, no chopping 🙂 If you like them better sliced, slice and then pan roast them.

Garlic

I use a LOT of garlic when making my vegan roasted cherry tomato pasta. Roasted tomato and garlic go so well together. Unless you are a garlic hater, I recommend not skimping on garlic! Is there anything like too much garlic? Of course not! 🙂

Sun-dried tomatoes

I use the ones that come preserved in oil and herbs. I pretty much add them in all my vegetable pastas. So good!

Capers

Capers are in fact, little flower buds of caper bush. These buds are pickled in brine and they add a lovely juicy burst and acidity to roasted cherry tomato pasta!

I highly recommend not skipping the sun-dried tomatoes(in oil) and capers as they add a lot of flavour to this simple dish.

Oil

I like to use an oil with a high smoking point for roasting the tomatoes. I then add in some good olive oil when mixing the tomatoes with pasta.

Herbs and spices

I like to season roasted cherry tomato pasta with salt, black pepper and red pepper flakes. I also use some fresh basil leaves, dry basil can be used too!

Instructions

• Set the pasta to cook.
• Meanwhile, roast cherry tomatoes and a million cloves of garlic in a pan. Season with salt and pepper.
• Toast walnuts in a pan and keep aside.
• Once the pasta is cooked, mix it with roasted tomatoes along with sun dried tomatoes, capers, roasted walnuts(or pine nuts), red chilli flakes.

Voila! You have it! Vegan roasted cherry tomato pasta, ready to be eaten! Could it BE any more easier?!

Check out more easy vegan recipes like this 8 ingredient lemongrass tofu and Thai basil fried rice!

Vegan roasted cherry tomato pasta

Shwetha

Incredibly quick and easy pasta with loads of garlic and juicy cherry tomatoes!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, Italian

Servings 2

Ingredients

  

• 6 oz pasta of choice
• 2 cups cherry tomatoes
• 10 big cloves garlic more the merrier!
• 2 tbsp sun dried tomatoes in oil
• 1 tbsp capers adjust based on liking
• ¼ cup walnuts or pine nuts
• 1 tbsp olive oil
• 1 tbsp avocado oil or any other high smoke point oil, for roasting
• ½ tsp red chilli flakes adjust based on liking
• 2-4 tbsp fresh basil or use ½ tsp dry basil.
• 1 tbsp lemon juice optional

Instructions

 

• Set pasta to cook as per package instructions in salted water.
• Meanwhile, in a pan on medium heat, toast walnuts, stirring frequently until it smells toasted. Set aside.
• In a heavy bottomed pan, heat one tbsp of oil on medium-high heat and add in the garlic and cherry tomatoes.
  
• Season with salt, black pepper and red chilli flakes. If using dry herbs, add them in.
• Cook until nicely roasted. Break down the garlic with the back of a spoon. I like to add a portion of fresh basil at this stage.

  Note: If you feel the garlic is getting over-browned before the tomatoes are roasted, take the garlic out onto a plate.
  
• Turn off the heat.
• Add cooked pasta and mix when still hot.
• Add sun-dried tomatoes, capers, olive oil, lemon juice and mix.
  
• Top with roughly chopped toasted walnuts and fresh basil when serving.

Notes

• I highly recommend not skipping the sun-dried tomatoes(in oil) and capers as they add a lot of flavour to this simple dish.
• I also recommend not skimping on the garlic. 
• Can be served warm or at room temperature
• Makes a good lunch box option.
• Adjust salt, red pepper and acidity components(capers & sun dried tomatoes) to suit your palate! 

Keyword roasted tomato pasta