This simple and easy to make classic packs a punch of flavor with only 9 ingredients and is done in less than 30 minutes. Roasted Tomato Basil Pasta is the perfect easy vegan pasta dish!
Roasted Tomato Basil Pasta, it’s such a simple dish yet packed with oh so much flavor. Pull out your sweat pants people, you are going to want to eat the entire pot!
This is not only a family friendly but budget friendly vegan pasta dish. Only requiring 30 minutes of your time, it’s perfect for those busy weeknight meals. Pair it with a nice salad and dinner is served!
I honestly never had this dish until I tested it for the blog. I had enjoyed the more classic version with fresh tomatoes, which is delicious. But, there is just something about roasted tomatoes that adds something really special. They bring a slight sweetness to the dish and pair so nicely with the savory garlic and fresh basil.
I know you and your family love this easy pasta recipe as much as we do!
Ingredient Notes:
- Spaghetti – You can use any noodle however I think spaghetti works best with this recipe. Linguine would be the next best option.
- Cherry Tomatoes – Make sure they are a deep red color as those have the most flavor. Grape tomatoes will work as well.
- Olive Oil – Any neutral tasting oil will work.
- Garlic – A key ingredient to this dish, mince it fine or use a garlic press.
- Spinach – I generally use baby spinach. This is just for extra nutrition if you don’t have it on hand feel free to leave it out or use another green you enjoy.
- Basil – Make sure to use fresh basil.
- Lemon – This adds a nice brightness to the dish. Use a fresh lemon and roll it back and forth with your hand on the counter before juicing. This helps to release the juices.
- Salt & Pepper – I use fresh cracked pepper and a fine sea salt.
- Vegan Parmesan (optional)– I like to use the Follow Your Heart shredded vegan parmesan or my recipe for a grated style vegan parmesan cheese.
How To Make:
Preheat oven to 400°F.
Toss tomatoes with olive oil, salt and pepper on a sheet pan. Spread tomatoes out and place into the preheated oven.
Roast for 15-20 minutes until the tomatoes are soft and blistered.
While the tomatoes are roasting boil a large pot of water and cook pasta per the instructions on the package. Before draining your pasta reserve ½ cup pasta water and set aside.
Mince garlic and chiffonade (cut into thin ribbons) basil and set aside.
In a large sauté pan add spinach and garlic with 2 tbsp. water over medium heat until spinach wilts and garlic softens. Depending on your pan you may need to add more water to ensure the spinach and garlic don’t stick.
To the pan add pasta, roasted tomatoes, basil, pasta water and fresh lemon juice and incorporate together.
Top with vegan parmesan and more fresh basil if desired.
Enjoy!
Tips For Success:
- Pasta water is essential. This is an easy step in the recipe to overlook. It’s very important to add the pasta water as this helps to create a “sauce”. Without it the pasta will be rather dry.
- Chiffonade is just a fancy word. Don’t be intimidated by the word and feel you can’t make this recipe! It simply means to cut into thin ribbons or strips. First, stack your basil leaves on top of on another. Next, roll tightly together like you would a pinwheel or cigarette and then cut into thin ribbons.
- Make it your own. I love this topped with more fresh basil and a sprinkle of vegan parmesan. The options however are truly endless. If you want to add additional veggies to the recipe that would be great. Topping this with something like toasted breadcrumbs would also be tasty!
You do not absolutely NEED to roast the tomatoes. This dish would be delicious with them fresh or even sautéed. However, I would highly recommend it. It is a roasted tomato pasta recipe after all. Roasting the tomatoes add a great depth of flavor that is pretty addicting. It definitely takes this classic up a few notches!
Store in an airtight container in the refrigerator for up to 3 days. Keep in mind the pasta will absorb all liquid after being stored so you may need to splash a small amount of water on it before reheating.
Other Recipes You May Like:
- Creamy Vegan Spinach Pesto Pasta
- White Bean and Mushroom Vegan Meatball Subs
- Creamy Vegan One Pot Pasta
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Roasted Tomato Basil Pasta
Ingredients
- 8 oz. spaghetti
- 4 garlic cloves minced
- 1 pint cherry tomatoes
- 1 cup basil (loosely packed)
- 2 cups spinach (loosely packed)
- ½ lemon juiced
- ½ cup pasta water
- 1 tbsp. olive oil
- ⅛ tsp. salt
- ⅛ tsp pepper
- 2-4 tbsp. water
- vegan parmesan cheese (optional)
Instructions
- Preheat oven to 400°F.
- Toss tomatoes with olive oil, salt and pepper on a sheet pan. Spread tomatoes out and place into the preheated oven.
- Roast for 15-20 minutes until the tomatoes are soft and blistered.
- While the tomatoes are roasting boil a large pot of water and cook pasta per the instructions on the package. Before draining your pasta reserve ½ cup pasta water and set aside.
- Mince garlic and chiffonade (cut into thin ribbons) basil and set aside.
- In a large sauté pan add spinach and garlic with 2 tbsp. water over medium heat until spinach wilts and garlic softens. Depending on your pan you may need to add more water to ensure the spinach and garlic don't stick.
- To the pan add pasta, roasted tomatoes, basil, pasta water and fresh lemon juice and incorporate together.
- Top with vegan parmesan and more fresh basil if desired.
- Enjoy!
Notes
- When cooking the spinach and garlic you can simply add the water gradually as needed. If you would rather use oil this would work as well. About 1 tbsp. of any neutral tasting oil will work.
- Chiffonade simply means to roll the basil leaves together and cut them into thin ribbon like strips.