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