Roasted Cherry Tomato Pasta
The tastiest and juiciest roasted cherry tomato pasta ever! This vegan pasta recipe with oven roasted cherry tomatoes is super easy, quick, and a perfect family dinner!
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Servings :
Calories : 365kcal
Ingredients
- 2 cups (10.5oz | 300g= cherry tomatoes
- 3 cloves garlic peeled and smashed
- 3 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp dried Italian herbs
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp pepper
- 7 oz (200g) spaghetti
Instructions
- Preheat the oven to 390°F/200°C.
- Add all ingredients into a baking dish and toss until combined.
- Bake it for 20 minutes. Toss it every 5-10 minutes.
- In the meantime, cook the spaghetti according to the package instructions al dente. Drain and set aside.
- Take the roasted cherry tomatoes out of the oven, add the spaghetti, and stir for one minute until the spaghetti has soaked up the leftover juice.
- Serve it with vegan parmesan and fresh basil.
Notes
- Use your favorite kind of pasta to make this recipe.
- How long does it stay fresh? If you store it in an airtight container in the refrigerator, it stays fresh for 3 days.
- How do I reheat leftovers? The easiest way is to cook them with some oil for about 5 minutes in a large skillet. Or of course, reheat in a microwave if you have one.
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Nutrition
Serving: 1g | Calories: 365kcal | Carbohydrates: 38g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 594mg | Fiber: 3g | Sugar: 6g