This Vegan Roasted Tomato Ricotta Pasta is comfort in a bowl. The sauce is a mix of roasted tomatoes & garlic, vegan ricotta and fresh herbs!
This pasta is creamy, cheesy, herby goodness. Tomatoes, shallots, garlic and rosemary are roasted in olive oil, salt & pepper until burst and tender. Then everything is blended with vegan ricotta & basil to make the BEST creamy sauce. Warmed up in a pot with vegan butter & sun-dried tomatoes before being tossed with hot pasta. This pasta is quick, delicious and super addicting!
How to Roast the Tomatoes
The deep flavor of the sauce comes from roasting the tomatoes. Add whole, grape tomatoes to a baking dish with a shallot, a whole head of garlic, fresh rosemary, olive oil, salt, pepper & red pepper flakes. Pop it in the oven and roast until the tomatoes burst.
The roasting time will depend on the size of the tomatoes, but it should take between 25-30 minutes. You want all of the delicious tomato juices to be in the bottom of the baking dish. That's the good stuff.
How to Make the Sauce
After the tomatoes are done, let everything cool for 5-10 minutes so that you can easily handle the garlic. Add everything from the baking dish to a food processor - being sure to push the garlic out of the skin and stripping the rosemary from the stem.
Spoon in 1 cup of vegan ricotta - you can buy this pre-made or make my tofu ricotta. Add in a generous handful of fresh basil and blend until smooth. It should be creamy and delicious.
Melt some vegan butter in the same pot the pasta was cooked in and add 2 tablespoons of sun-dried tomatoes. Let them cook down for about a minute and pour in the sauce and some reserved pasta water. Stir and heat through. Give the sauce a taste and adjust salt & pepper as needed.
How to Serve
Pour in 1 pound of cooked pasta and add more pasta water as needed. At this point, you're done my friend. The pasta should be fully coated, piping hot and ready to serve.
I like to serve this with extra red pepper flakes (for a little kick) and plenty of fresh basil. You get all of the best summer flavors in this pasta - ripe tomatoes, garlic, fresh herbs and a cheesy kick. It is seriously delicious.
If you have any leftovers, you may need to add some broth, water or oil to them to loosen up the sauce.
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Did you Make this Recipe?
If you made these Vegan Roasted Tomato Ricotta Pasta I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Vegan Roasted Tomato Ricotta Pasta
- 16 ounces grape tomatoes
- 1 shallot peeled and quartered
- 1 head garlic
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- salt & pepper a pinch
- red pepper flakes to taste, optional
- 1 pound short pasta I used cavatappi
- 8 ounces vegan ricotta I used Kite Hill
- ½ cup fresh basil plus more for serving
- 2 tablespoons vegan butter
- 2 tablespoons sun-dried tomatoes
- Preheat the oven to 425 degrees.
- Cut the top off of the garlic head so the cloves are exposed. Add the tomatoes, shallot, garlic and rosemary to a baking dish. Drizzle with olive oil and sprinkle with salt, pepper and red pepper flakes. Place in the oven and bake for 20 minutes. Give the baking dish a shake, then bake for another 5-10 minutes, or until all of the tomatoes have burst. Remove from the oven and allow to sit until the garlic is cool enough to handle.
- Add everything from the baking dish to a food processor - being sure to remove the rosemary from the stems and pressing the garlic cloves from the skin. Add the vegan ricotta & basil and blend until smooth. Set aside.
- Meanwhile, bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
- Place the empty pot back on the stove over medium heat. Melt the vegan butter and add the sun-dried tomatoes. Cook for a couple of minutes, stirring frequently. Pour in the sauce & some of the pasta water and cook until heated through. Taste and adjust salt & pepper. Add the cooked pasta to the sauce and stir to combine adding more pasta water if needed.
- Serve hot with more fresh basil and red pepper flakes.