Slow Roasted Tomato Pasta with Vegan Parmesan
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
- 1 lb. dried spaghetti pasta ( I like this one )
- 2 lb. Campari tomatoes on the vine
- 3 Tbsp Extra virgin olive oil, divided
- 6 cloves garlic, divided
- 1/4 cup white wine
- 1/2 cup vegetable stock**
- 1 tsp. red chili flakes
- Maldon sea salt and fresh cracked black pepper
- Fresh basil for garnish
- Vegan Parmesan Cheese (this one is great!)
Instructions
Preheat your oven to 450*. Place the tomatoes and 3 cloves of garlic with their skins on a cookie tray. Drizzle with the olive oil and sprinkle with a little sea salt and pepper. Roast the tomatoes for 15 minutes or until soft and charred. Remove and set aside. Discard the garlic cloves. Bring a large stockpot filled halfway with water to a rolling boil. Add in 2 Tbsp of sea salt to flavor the water. *Drop in the spaghetti and cook according to the package. Reserve 1 cup of the cooking liquid and drain the pasta. Do not rinse the pasta or you will remove the starch which holds the ‘sauce’. Heat a large sauté pan over medium heat. Thinly slice the remaining 3 garlic cloves and add to the pan. Stir the garlic and gently cook for 1 minute to flavor the oil. Add the white wine and reduce until it is almost dry (Au Sec). Stir in the stock and season with a large pinch of Maldon sea salt and cracked black pepper. Sprinkle in the red chili flake. Add in half of the roasted tomatoes and gently press on them to let out some of the juices into the sauce. Toss in the pasta and add in the reserved cooking liquid. Taste for seasoning. Adjust and remove from heat. Grate in a generous amount of vegan parmesan, drizzle with a touch more oil, and garnish with basil and remaining tomatoes.
Notes
*When cooking dried pasta, make sure to salt the water generously, stir the pasta every couple minutes, and check for doneness a minute or two prior to the directions on the package. The pasta should have a bite or be al dente (to the tooth) when cooked perfectly. **I like to add a teaspoon of Better than Bullion’s No Chicken Base to the stock to give it a bolder flavor but you can omit this step if you don’t have it.
Keywords: Pasta, vegan, plant based, cooking, recipes, kid friendly, budget friendly, simple dinners
Simply the best comes to mind when whipping up this delicious and easy to make recipe. A couple of staple pantry ingredients, a good bottle of succulent vino, and a dash of Frank playing on Alexa is all you need to invoke your inner Italiano.
My personal favorite trick is to warm up some crusty bread and dip it into the warm salted oil followed by a big swig of Chianti. So that’s definitely happening tonight and the more I salivate, the more I realize there will be no leftovers for tomorrows lunch. Oh well, at least I can sit back and enjoy a bowl full of pasta with no guilt because…it’s vegan! This is how I convince myself to not feel guilty when it comes to those pesky carbs and rightfully so.
First things first, make sure your when your big ole pot of water comes to a boil that you drown it with sea salt. This is the best way to season the pasta and keep it from sticking. One the water is boiling, make sure you’ve selected a pasta that can hold up to the sauce. In this case I am using a nice linguine so I can do some serious slurping.
Another chef trick I like to share when teaching cooking classes is the more you mince the garlic, the deeper the garlic flavor will be. And I’m also the type to double the amount of garlic cloves because why not? Recipe calls for 2 garlic cloves, I add 9. Don’t judge me:)
If you want to get a little cheesy with your pasta dish, Vio Life cheese sells an amazing parmesan ‘cheese’ that even grates like the real thing!
Hope you enjoy making this easy weeknight dinner and let me know how it turned out, I love a good food romance story.
Happy Eating!
Ingredients:
Slow Roasted Tomato Pasta with Vegan Parmesan
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
- 1 lb. dried spaghetti pasta ( I like this one )
- 2 lb. Campari tomatoes on the vine
- 3 Tbsp Extra virgin olive oil, divided
- 6 cloves garlic, divided
- 1/4 cup white wine
- 1/2 cup vegetable stock**
- 1 tsp. red chili flakes
- Maldon sea salt and fresh cracked black pepper
- Fresh basil for garnish
- Vegan Parmesan Cheese (this one is great!)
Instructions
Preheat your oven to 450*. Place the tomatoes and 3 cloves of garlic with their skins on a cookie tray. Drizzle with the olive oil and sprinkle with a little sea salt and pepper. Roast the tomatoes for 15 minutes or until soft and charred. Remove and set aside. Discard the garlic cloves. Bring a large stockpot filled halfway with water to a rolling boil. Add in 2 Tbsp of sea salt to flavor the water. *Drop in the spaghetti and cook according to the package. Reserve 1 cup of the cooking liquid and drain the pasta. Do not rinse the pasta or you will remove the starch which holds the ‘sauce’. Heat a large sauté pan over medium heat. Thinly slice the remaining 3 garlic cloves and add to the pan. Stir the garlic and gently cook for 1 minute to flavor the oil. Add the white wine and reduce until it is almost dry (Au Sec). Stir in the stock and season with a large pinch of Maldon sea salt and cracked black pepper. Sprinkle in the red chili flake. Add in half of the roasted tomatoes and gently press on them to let out some of the juices into the sauce. Toss in the pasta and add in the reserved cooking liquid. Taste for seasoning. Adjust and remove from heat. Grate in a generous amount of vegan parmesan, drizzle with a touch more oil, and garnish with basil and remaining tomatoes.
Notes
*When cooking dried pasta, make sure to salt the water generously, stir the pasta every couple minutes, and check for doneness a minute or two prior to the directions on the package. The pasta should have a bite or be al dente (to the tooth) when cooked perfectly. **I like to add a teaspoon of Better than Bullion’s No Chicken Base to the stock to give it a bolder flavor but you can omit this step if you don’t have it.
Keywords: Pasta, vegan, plant based, cooking, recipes, kid friendly, budget friendly, simple dinners
Simply the best comes to mind when whipping up this delicious and easy to make recipe. A couple of staple pantry ingredients, a good bottle of succulent vino, and a dash of Frank playing on Alexa is all you need to invoke your inner Italiano.
My personal favorite trick is to warm up some crusty bread and dip it into the warm salted oil followed by a big swig of Chianti. So that’s definitely happening tonight and the more I salivate, the more I realize there will be no leftovers for tomorrows lunch. Oh well, at least I can sit back and enjoy a bowl full of pasta with no guilt because…it’s vegan! This is how I convince myself to not feel guilty when it comes to those pesky carbs and rightfully so.
First things first, make sure your when your big ole pot of water comes to a boil that you drown it with sea salt. This is the best way to season the pasta and keep it from sticking. One the water is boiling, make sure you’ve selected a pasta that can hold up to the sauce. In this case I am using a nice linguine so I can do some serious slurping.
Another chef trick I like to share when teaching cooking classes is the more you mince the garlic, the deeper the garlic flavor will be. And I’m also the type to double the amount of garlic cloves because why not? Recipe calls for 2 garlic cloves, I add 9. Don’t judge me:)
If you want to get a little cheesy with your pasta dish, Vio Life cheese sells an amazing parmesan ‘cheese’ that even grates like the real thing!
Hope you enjoy making this easy weeknight dinner and let me know how it turned out, I love a good food romance story.
Happy Eating!
Ingredients:
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