Description
A cozy roasted tomato pasta with creamy blended sauce, sweet garlic, and tender penne pasta.
Ingredients
10 ounces penne pasta
16 ounces cherry tomatoes
1 medium sweet white onion, cut into wedges
8 garlic cloves, peeled
2 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
1/2 cup cashew milk
1/4 cup reserved pasta water
1 tablespoon tomato paste
1 tablespoon dried oregano
1 teaspoon red pepper flakes
Finely grated Parmesan cheese, for serving
Instructions
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. Place the cherry tomatoes, onion wedges, and garlic on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt, and toss well. Roast for 25 minutes, or until the tomatoes are soft and the onion edges are lightly browned.
3. While the vegetables roast, cook the penne according to the package directions. Before draining, save 1/4 cup of the pasta water. Return the drained pasta to the pot.
4. Add the roasted tomatoes, onion, garlic, and pan juices to a blender. Add the cashew milk, reserved pasta water, remaining 1 tablespoon olive oil, tomato paste, oregano, red pepper flakes, and salt. Blend until smooth and creamy.
5. Pour the sauce over the pasta. Warm over medium-low heat for 3 to 4 minutes, stirring until the sauce coats the penne. Taste and adjust the salt as needed. Serve with Parmesan cheese.
Notes
For extra richness, stir in ricotta cheese before serving.
Reserve extra pasta water if you prefer a thinner sauce.
Fresh basil makes a delicious garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Quick & Easy Dinners
- Method: Roasting and Stovetop
- Cuisine: American