Vegan Tomato Pasta with Roasted Cherry Tomatoes
A simple vegan tomato pasta made with roasted datterini tomatoes blended into a creamy, naturally umami-rich sauce. Fresh, comforting, and naturally gluten-free.
Equipment
- 1 Blender
- 1 Large pot, for cooking the pasta
Ingredients
- 3 cups Datterini Tomatos
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Oregano
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 clove Garlic
- ½ tsp Coconut Sugar Optional
- 2 tbsp Nutritional Yeast Optional
- 11 oz Gluten Free Pasta
- To Taste Fresh Basil
Instructions
- Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.
- Wash the datterini tomatoes and cut them in half lengthwise.
- Place the tomatoes on the baking tray with the cut side facing up. Drizzle with olive oil, then season with oregano, salt, black pepper, garlic ( optional) and coconut sugar if using.
- Roast for 25–30 minutes, or until the tomatoes are soft, slightly wrinkled, and lightly caramelized around the edges. For a more concentrated, jammy flavor, roast for up to 35 minutes, keeping an eye on them toward the end.
- While the tomatoes are roasting, cook the pasta in salted boiling water according to the package instructions. Cook it al dente, then reserve a little pasta cooking water before draining.
- Transfer the roasted tomatoes to a blender or food processor. Add the nutritional yeast and blend until smooth and creamy. If needed, add a splash of reserved pasta water or extra olive oil to adjust the texture.
- Pour the sauce into a large pan and warm it gently over low heat.
- Add the cooked pasta and toss until well coated. Add a little reserved pasta water if needed to make the sauce silky and help it cling to the pasta.
- Taste and adjust with more salt, black pepper, or oregano if needed.
- Serve warm with fresh basil and a drizzle of extra virgin olive oil if desired.
Notes
Storage Note
Store leftover vegan tomato pasta in an airtight container in the refrigerator for up to 2–3 days. Reheat it in a pan with a splash of water or olive oil until warm and creamy again. The next day, the pasta can become even more flavorful as the sauce has time to absorb into it.
Nutrition Note
The nutritional information is an estimate and may vary depending on the exact pasta, tomatoes, olive oil, nutritional yeast, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose.
Recipe Testing Note
All recipes on this site, including this vegan tomato pasta, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen.
Substitutions Note
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the sections above the recipe card.
Gluten Free Oat Pasta : If you choose oat-based pasta, make sure it is certified gluten-free, especially if you are celiac or need to avoid gluten strictly. Oats are naturally gluten-free, but they are often processed alongside wheat and other gluten-containing grains, which can lead to cross-contamination.
Nutrition
Serving: 80gCalories: 520kcalCarbohydrates: 101gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 196mgPotassium: 358mgFiber: 5gSugar: 3gVitamin A: 940IUVitamin C: 16mgCalcium: 22mgIron: 1mg