Description
Creamy vegan roasted tomato pasta made with roasted tomatoes, red bell peppers, onion and garlic. A rich and comforting pasta dinner with a delicious roasted vegetable sauce.
Ingredients
Units
Scale
- 600 g tomatoes, cut in half
- 2 red bell peppers (260 g), cut in half
- 2 onions, cut into wedges
- 6-7 garlic cloves
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp red chilli flakes
- 2 tsp brown sugar
- 60 ml dairy-free cream
- 1 tbsp dairy-free butter
- 300 g pasta
- Salt and black pepper, to taste
- 3 tbsp vegetable oil
- 1 cup pasta cooking water
Instructions
- Roast the vegetables.
Preheat your oven to 200°C (400°F). Place the tomatoes, red bell peppers, onion wedges and garlic cloves on a large baking tray. Drizzle with the vegetable oil and season with salt and black pepper. Roast for 45–50 minutes, or until the vegetables are soft, caramelised and nicely roasted. - Cook the pasta.
While the vegetables are roasting, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. - Blend the roasted vegetables.
Transfer the roasted tomatoes, red peppers, onion and garlic to a blender. Add the dried oregano, dried basil, red chilli flakes and brown sugar. Blend until smooth and creamy. - Finish the sauce.
Pour the blended roasted vegetable sauce into a large pan over medium heat. Stir in the dairy-free cream and 1 tbsp dairy-free butter. Add some of the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency. Let it gently simmer for 2–3 minutes. - Add the pasta.
Add the cooked pasta to the sauce and toss well until every piece is coated. Add a little more pasta water if needed to loosen the sauce. - Serve.
Serve immediately with vegan Parmesan, fresh basil or an extra sprinkle of chilli flakes, if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Cuisine: Italian-inspired
