If you're craving the creaminess of baked feta pasta but need a plant-based option, this recipe is for you! Silken tofu is the perfect swap for feta cheese and makes this easy Roasted Tomato Pasta lusciously creamy without a single speck of dairy. Best of all, it's ready in just 30 minutes!
What is roasted tomato pasta?
If you've been on the internet at all in the last few years, you probably know all about baked feta pasta.
The whole idea is that you roast tomatoes with olive oil, lots of garlic, and feta cheese, which softens in the oven, turning into a creamy, savory sauce to pour over your favorite cooked pasta.
This version is a fun, vegan twist on that viral recipe.
You still get the smoky, umami flavor of roasted tomatoes and garlic, and I promise, silken tofu makes the whole sauce creamy without a drop of cream.
It's stick-to-your-ribs good and 100% plant-based. The whole family will love this one and it makes the best leftovers!
Why you'll love roasted cherry tomato pasta recipe
- Quick enough to throw together for an easy weeknight dinner
- Made with simple ingredients, including several common pantry staples
- Super simple recipe you can update with different veggies and seasonings throughout the year
- Filling and hearty thanks to all the veggies, beans, and pasta
- Great way to use up extra veggies & keep them from going bad
- Free from tree nuts and easy to make gluten-free
Roasted Tomato Pasta Ingredients
This is a raid-the-pantry kind of recipe. Grab a few staples, raid the crisper drawer for some veggies, and you're ready to get cooking!
- Silken tofu: This is the not-so-secret ingredient that makes this whole sauce work. Unlike cheese, you don't need to bake the tofu to soften. Instead, you blend it with the roasted tomatoes and beans for a naturally creamy sauce that will coat every noodle. So good.
- White beans: Look for cannellini (white kidney beans) or canned butter beans for the creamiest texture.
- Veggies: For lots of flavor, I like to use fresh garlic cloves, fresh tomatoes, and baby bell peppers.
- Olive oil: To help caramelize the veggies and bring out the natural sugars from the roasted garlic and tomatoes.
- Salt: To draw out flavor.
- Dried oregano
- Dry pasta: Boiled until al dente. You can use any pasta shape or type you like, including gluten-free options. Whole wheat pasta is an easy way to add some extra fiber.
- Baby broccolini: The thin stems cook quickly and are added in the last few minutes of boiling the pasta.
Bonus tip: For easy clean-up, feel free to line your baking dish with parchment paper or a silicone mat.
How to Make Roasted Tomato Pasta
The best part about this super easy pasta dish is that you don't need a ton of equipment. Simply roast the veggies in a baking dish, cook the pasta and broccolini in a large pot, then make the sauce in a blender. It's 100% from scratch but simplified to be manageable even on a busy night.
- Preheat oven to 400.
- In an oven safe baking pan, spread garlic, white beans, tomatoes, bell peppers, olive oil, salt and oregano in a single layer. Bake for 20 minutes
- Meanwhile, cook rigatoni in a large pot of water according to package instructions. Add the broccolini to the boiling pasta for the last 3-4 minutes. Drain and reserve until the roasted items are ready.
- Make the sauce by adding the contents of the baking pan minus the tomato and pepper stems which are to be discarded, plus the block of silken tofu to a blender. Blend until smooth. Be careful because the contents will be hot and some blender tops can pop off because of the steam. Hold the top on with a kitchen towel while blending to prevent burns. Taste for salt and add more if desired for your tastes
- Pour the creamy, blended sauce over the rigatoni and broccolini. Give it a good stir until well combined. Garnish with optional crushed red pepper flakes for heat.
- Enjoy for 4 days when properly cooled, covered and refrigerated.
Tips for Making the Best Roasted Tomato Pasta
- Be careful blending! Blending hot ingredients can cause the lid to pop off. I highly recommend holding the lid down with a towel.
- Don't overcook. We're looking for al dente pasta here. If you overcook it, it will lose that bite and become gummy.
- Use smaller tomatoes. Grape or cherry tomatoes are ideal because they already have a bold flavor, which makes the sauce extra flavorful. Plus, they have less moisture than regular slicing tomatoes, so your sauce won't end up watery.
- Play with garnishes. Depending on the season, you can top your pasta with fresh basil, parsley, or whichever fresh herbs you have on hand. If you prefer a little heat, sprinkle some chili flakes. It's also great with a little vegan Parmesan cheese and nutty pine nuts sprinkled on top.
- Amp up the tomato flavor. One way to give your pasta sauce an even stronger tomato flavor is to add a small amount of tomato paste. It's highly concentrated and adds a meaty, umami flavor that makes any dish more satisfying.
FAQs
You can truly roast any type of tomatoes. The most important thing to remember is that the larger the tomato, the longer it takes to roast. Large heirloom tomatoes have incredible flavor but also a ton of moisture that needs to bake off. I much prefer to use smaller tomatoes, like cherry or grape tomatoes, as they cook faster, have intense flavor, and way less moisture. If you use larger tomatoes, just bear in mind that you may need to cook them a little longer than normal.
Let the pasta cool to room temperature, then store in an airtight container in the fridge for up to 4 days. To reheat, either microwave in 1 minute bursts, stirring between each one, or warm in a pan on the stove. You may need to add a little extra water to thin out the thickened sauce.
I recommend it. The beans add a naturally buttery, creamy texture to the sauce that gives it more body. Plus, the extra fiber and protein can help keep you full for longer.
Other Delicious Vegan Pasta Recipes
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Creamy Roasted Tomato Pasta {Vegan}
Equipment
- large pot
- baking dish
- blender
- colander
Ingredients
- 1 package silken tofu
- 15 oz canned white beans drained
- 4 cloves garlic
- 10 small tomatoes
- 5 baby bell peppers
- 3 tbsp olive oil
- Pinch salt
- ½ tsp oregano
- 16 oz pasta
- 1 bunch baby broccolini chopped
Instructions
- Preheat oven to 400
- In an oven safe baking pan put garlic, white beans, tomatoes, bell peppers, olive oil, salt and oregano. Bake for 20 minutes
- Meanwhile, cook rigatoni according to package, adding the broccolini to the cooking pasta for the last 3-4 minutes. Drain and reserve until the roasted items are ready.
- Make the sauce by adding the contents of the baking pan minus the tomato and pepper stems which are to be discarded, plus the block of silken tofu to a blender. Blend until smooth. Be careful because the contents will be hot and some blender tops can pop off because of the steam. Hold the top on with a kitchen towel while blending to prevent burns. Taste for salt and add more if desired for your tastes
- Pour the creamy, blended sauce over the rigatoni and broccolini. Mix until well combined. Garnish with optional crushed red pepper flakes for heat.
- Enjoy for 4 days when properly cooled, covered and refrigerated.
