Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15 Minute Lemon Pasta, and One Pot Vegan Pasta recipes as well.
Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.
Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.
Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!
Why you’ll love this easy roasted tomato pasta
- Simplicity at its finest – Roast the tomatoes with herbs and aromatics, cook the pasta, and then toss the two together. That’s all it takes to make this 30-minute dinner!
- A must for tomato season – Tomatoes thrive during late summer and you will too after trying this recipe. Roasted tomatoes—whether you use cherry tomatoes, Roma tomatoes, or Campari tomatoes—pack every bite of this summer pasta with sweet and umami goodness.
- Picky eater approved – Its simplicity and layers of Italian flavors make this meal hard to resist, even by the pickiest eaters.
How to make vegan roasted tomato pasta
Find the complete recipe with measurements in the recipe card below.
Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.
Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.
Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.
I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.
Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.
Serve the pasta right away with vegan parmesan cheese or dollops of my creamy Vegan Ricotta Cheese and more basil on top. Enjoy!
Frequently asked questions
This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.
Serve the warm tomato pasta in bowls with vegan garlic bread or dinner rolls on the side. For a complete dinner, pair the pasta with simple side dishes, like a white bean salad, vegan caesar salad, roasted squash and zucchini, or roasted ratatouille.
Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.
Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.
Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.
Roasted Tomato Pasta
Ingredients
- 4 cups cherry tomatoes about 2 pints
- 4 tablespoons olive oil
- 8 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 ounces pasta of choice
- 1/4 cup chopped fresh basil
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
- Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
- While the tomatoes roast, cook the pasta according to package instructions.
- Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
- Serve with some grated parmesan (I used Violife) and more basil.
Notes
-
This is also good with some dollops of vegan ricotta throughout.
- For gluten free, use gluten free pasta noodles or zucchini noodles.
- For some added protein, consider serving with grilled tofu.
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