roasted tomato pasta with chilli and garlic roasted tomato and garlic pasta

Hello everyone! If you are like me, after a long day of work or running around with the kids, the last thing you want to do is stand over a hot stove for hours. But we still want something that tastes "power" and hits the spot, right? Pasta is such a lifesaver because it’s fast, filling, and you can really pack in the flavors. Today, I’m sharing two versions of a classic roasted tomato and garlic pasta. Whether you like it simple and fresh or creamy and plant-based, these recipes are absolute game-changers. Trust me, once you smell that garlic roasting in the oven, your whole family will be running to the kitchen asking when dinner is ready!

Roasted Cherry Tomato & Garlic Pasta

This first recipe is all about letting the natural sweetness of the tomatoes shine. In our culture, we love a good balance of flavors, and this dish has it all—the acidity from the tomatoes, the punch of the garlic, and the comfort of the noodles. It’s so simple that even your kids could help you prep it. The secret is roasting the garlic until it’s soft like butter. When you toss it all together, the tomatoes burst and create their own natural sauce that coats every strand of pasta perfectly. It is so fresh, you’ll feel like you’re eating at a fancy cafe but at a fraction of the price.

Ingredients:

• 500g Cherry tomatoes (the riper, the better!)
• 1 whole head of garlic (don't be shy with the garlic, ah!)
• 1/4 cup Extra virgin olive oil
• 400g Spaghetti or Linguine
• A pinch of red chili flakes (for that extra kick we love)
• Fresh basil leaves, torn
• Salt and black pepper to taste
• Freshly grated Parmesan cheese (optional, but highly recommended)

Instructions:

1. Preheat your oven to 400°F (200°C). Wash your cherry tomatoes and place them in a large baking dish.
2. Slice the top off the head of garlic to expose the cloves, then place it in the center of the dish with the tomatoes.
3. Drizzle everything generously with olive oil and season with salt, pepper, and chili flakes. Give it a little shake to coat everything.
4. Roast for about 25-30 minutes until the tomatoes are bursting and slightly charred, and the garlic is soft.
5. While the veggies roast, boil your pasta in salted water until al dente. Save a small cup of that starchy pasta water!
6. Squeeze the roasted garlic out of its skin into the tomatoes. Mash it down slightly and toss in your cooked pasta and fresh basil.
7. Mix well, adding a splash of pasta water if it looks too dry. Top with cheese and serve hot!

Creamy Roasted Tomato And Garlic Pasta | Vegan

Now, for my friends who are looking for something a bit more indulgent but still want to keep it healthy or vegan, this version is for you! Sometimes we crave that rich, creamy texture but don't want the heavy feeling of dairy. This recipe uses the creaminess of blended roasted vegetables to create a sauce that is so thick and satisfying, you won't even believe there's no cream in it. It’s "shiok" to the max! This is a great way to sneak more vegetables into the meal while keeping it 100% plant-based. Plus, the deep roasted flavor makes it taste like you’ve been simmering the sauce all day.

Ingredients:

• 6-8 Large Roma tomatoes, halved
• 2 Small onions, quartered
• 1 Entire bulb of garlic
• 1/2 cup Raw cashews (soaked in hot water for 20 mins) or coconut cream
• 500g Penne or your favorite short pasta
• 1 tbsp Nutritional yeast (for that cheesy flavor)
• Fresh parsley for garnish
• Olive oil, salt, and pepper

Instructions:

1. Arrange the tomatoes, onions, and the garlic bulb on a baking tray. Drizzle with oil and season well.
2. Roast at 400°F (200°C) for 35 minutes. You want the onions to be slightly caramelized to get that deep sweetness.
3. Cook your pasta according to the package instructions. Remember to save some pasta water!
4. Once roasted, squeeze the garlic cloves out. Put the roasted tomatoes, onions, garlic, and soaked cashews (or coconut cream) into a blender.
5. Add the nutritional yeast and blend until the sauce is completely smooth and creamy.
6. Pour this beautiful orange sauce over your cooked pasta in a large pan. Stir over low heat for 2 minutes to let the flavors meld.
7. If the sauce is too thick, add your saved pasta water a spoonful at a time. Garnish with parsley and enjoy a big bowl of comfort!

There you have it! Two amazing ways to enjoy pasta that are easy on the wallet and so delicious. Try it out this weekend and let me know which one your family likes better. Happy cooking!

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