Roasted Tomato Pasta
Mains
What You’ll Need:
For the Roasted Tomato Sauce:
🍅 3 cups mixed tomatoes (cherry, Roma, heirloom—halved if large)
🧄 4 cloves garlic, peeled
🥜 1/3 cup raw cashews (soaked for 15 minutes in hot water, then drained)
🛢️ 2 tbsp olive oil
🧂 1 tsp salt
🧂 1/2 tsp black pepper
🧂 1/2 tsp Italian seasoning (optional)
For the Pasta:
🍝 12 oz pasta of choice (spaghetti, rigatoni, or penne)
💦 1/2 cup pasta water (reserved)
🛢️ 1 tbsp olive oil
For Garnish:
🌿 1/4 cup fresh parsley, chopped
🌶️ 1/2 tsp red chili flakes
🧀 1/4 cup cashew parmesan
Features:
Nutrition:
*Nutrition information is a rough estimate.
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How You’ll Make It
- Roast the Tomatoes & Garlic:
Preheat oven to 400°F (200°C). Toss the tomatoes and garlic with olive oil, salt, black pepper, and Italian seasoning (if using). Spread on a baking sheet and roast for 20-25 minutes until soft and slightly charred. - Blend the Sauce:
In a blender or food processor, combine the roasted tomatoes, garlic, 1/3 cup soaked cashews, and a splash of pasta water. Blend until smooth and creamy. Adjust seasoning if needed. - Cook the Pasta:
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. - Toss Everything Together:
In a large pan, heat 1 tbsp olive oil over low heat. Add the blended sauce and stir. Toss in the cooked pasta, adding reserved pasta water as needed to create a silky sauce. - Garnish & Serve:
Sprinkle with fresh parsley, red chili flakes, and cashew Parmesan. Serve immediately. - Reheating Tip:
- To reheat, add a splash of water to loosen the sauce while warming it on low heat.
Substituttions
Roasted Tomato Pasta
Ingredients:
For the Roasted Tomato Sauce:
🍅 3 cups mixed tomatoes (cherry, Roma, heirloom—halved if large)
🧄 4 cloves garlic, peeled
🥜 1/3 cup raw cashews (soaked for 15 minutes in hot water, then drained)
🛢️ 2 tbsp olive oil
🧂 1 tsp salt
🧂 1/2 tsp black pepper
🧂 1/2 tsp Italian seasoning (optional)
For the Pasta:
🍝 12 oz pasta of choice (spaghetti, rigatoni, or penne)
💦 1/2 cup pasta water (reserved)
🛢️ 1 tbsp olive oil
For Garnish:
🌿 1/4 cup fresh parsley, chopped
🌶️ 1/2 tsp red chili flakes
🧀 1/4 cup cashew parmesan
Features:
Instructions:
- Roast the Tomatoes & Garlic:
Preheat oven to 400°F (200°C). Toss the tomatoes and garlic with olive oil, salt, black pepper, and Italian seasoning (if using). Spread on a baking sheet and roast for 20-25 minutes until soft and slightly charred. - Blend the Sauce:
In a blender or food processor, combine the roasted tomatoes, garlic, 1/3 cup soaked cashews, and a splash of pasta water. Blend until smooth and creamy. Adjust seasoning if needed. - Cook the Pasta:
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. - Toss Everything Together:
In a large pan, heat 1 tbsp olive oil over low heat. Add the blended sauce and stir. Toss in the cooked pasta, adding reserved pasta water as needed to create a silky sauce. - Garnish & Serve:
Sprinkle with fresh parsley, red chili flakes, and cashew Parmesan. Serve immediately. - Reheating Tip:
- To reheat, add a splash of water to loosen the sauce while warming it on low heat.
