Vegan Roasted Tomato Ricotta Pasta
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!
Equipment
Ingredients
- 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
- 1/2 cup fresh basil plus more for serving
- 2 tablespoons vegan butter
- 2 tablespoons sun-dried tomatoes
Instructions
- 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.
Video
Nutrition
Calories: 353kcal | Carbohydrates: 49g | Protein: 11g | Fat: 13g