Best Creamy Roasted Tomato Pasta
Creamy Roasted Tomato Pasta made with blistered cherry tomatoes and sweet roasted garlic blended into a velvety sauce, then tossed with pasta and fresh basil for an easy, restaurant-style dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
2 lbs cherry or grape tomatoes (whole or halved)
6 large garlic cloves, peeled
3 Tbsp extra-virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
12 oz penne or rigatoni pasta
1/4 cup heavy cream (or full-fat coconut milk for vegan)
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
2 Tbsp unsalted butter
10–12 fresh basil leaves, chiffonade (plus extra for garnish)
Reserved pasta water (about 1/2 cup)
Instructions
1. Preheat oven to 425°F (218°C).
2. Toss tomatoes, garlic, olive oil, salt, and pepper in a baking dish.
3. Roast 35–45 minutes, stirring halfway through, until tomatoes burst and edges char slightly and garlic is soft and golden.
4. Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Reserve about 1/2 cup pasta water, then drain.
5. Transfer roasted tomatoes and garlic to a blender.
6. Add butter, Parmesan, heavy cream, and 1/4 cup pasta water. Blend until smooth and creamy, about 1 minute.
7. Taste and adjust seasoning. Add more pasta water if the sauce is too thick.
8. Return pasta to the pot over low heat. Pour in the sauce and toss to coat.
9. Stir in basil, adding additional pasta water as needed for a silky consistency.
10. Serve hot with extra basil (and more Parmesan if desired).
Notes
For deeper flavor, roast until you see light charring on the tomatoes—those browned bits are gold.
If your blender is small, blend the sauce in batches.
Vegan option: use coconut milk, nutritional yeast, and a plant-based butter.
Find it online: https://www.musttryrecipe.com/creamy-roasted-tomato-pasta/