Roasted Garlic and Tomato Sauce with Pasta
You will want to pour this roasted tomato and garlic sauce over everything, not just pasta. It feels like the ultimate comfort food.
Servings: 4 people
Calories: 679kcal
Ingredients
For the Roasted Garlic and Tomatoes
- 1 bulb garlic
- 3 cups cherry tomatoes
- 4 tablespoons olive oil, divided
- 2 teaspoons balsamic vinegar
- ¼ teaspoon sea salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
For The Remaining Dish
- 16 oz pasta (spaghetti, bucatini, or your favorite)
- ½ cup coconut cream
- 2 tablespoons tomato paste
- ¼ cup sun-dried tomatoes, (packed in oil), chopped
- 1 teaspoon herbes de Provence
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup basil, chopped
- ⅓ cup vegan parmesan, grated
Instructions
- Preheat the oven to 400˚F/200˚C.
- Cut a small piece off the top of the garlic bulb to expose the cloves. Place in a small ramekin or oven-safe bowl if you have one. If not, just in the center of an 8x8 baking dish. Place 3 cups cherry tomatoes around it. Drizzle 2 tablespoon olive oil over the garlic and 2 tablespoon over the tomatoes, along with 2 teaspoon balsamic vinegar, and ¼ teaspoon salt and pepper and gently stir to coated all sides of the tomatoes. Bake for 25-30 mins (garlic should be golden and soft and tomatoes blistered).
- While that's roasting, bring a pot of water to a boil. Cook pasta until al dente (or a minute or 2 less). Reserve 1 cup of the pasta water before draining.
- Once the oven goes off and tomatoes and garlic have slightly cooled, carefully into a blender, add the tomatoes and oil. Squeeze garlic cloves (reserve 1-2 tablespoon of the oil the garlic was cooking in) into blender and add ½ cup coconut cream and blend until smooth.
- In a large skillet, over medium heat, add about 1-2 tablespoon of the oil the garlic cooked in. Add in 2 tablespoon tomato paste and cook for 1-2 minutes, careful not to burn. Then add ¼ cup sun-dried tomatoes, 1 teaspoon Herbes de Provence, ½ teaspoon salt, ¼ teaspoon each black pepper and red pepper flakes. Cook for another minute. *If you missed saving the oil above, you can use the oil from the jar of sun dried tomatoes as well.
- Pour in blended sauce and ½ cup reserved pasta water and stir. Add in ½ cup fresh chopped basil, and ⅓ cup grated plant-based parmesan. Stir together well and then add in cooked pasta. Cook until pasta is heated and cooked through, about 1-2 minutes.
Video
Notes
Nutritional facst are only estimates, please utilize your own brands for accuracy.
Nutrition
Serving: 1bowl (¼ of the dish) | Calories: 679kcal | Carbohydrates: 99g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 626mg | Potassium: 896mg | Fiber: 6g | Sugar: 10g | Vitamin A: 935IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 5mg
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