Vegan Spicy Roasted Tomato Pasta is a tantalizing dish, blending oven-roasted tomatoes with a kick of spice to create a robust and flavorful sauce. The spicy notes complement the sweetness of the roasted tomatoes, coating the pasta in a rich, plant-based medley. This cruelty-free pasta dish not only excites the taste buds with its bold flavors but also celebrates the simplicity and depth of plant-based ingredients in a satisfying meal.
Ingredients:
Serves 2:
- 325g plum or cherry tomatoes
- 1 medium red pepper
- 4 cloves garlic, peeled
- 1 tbsp + 2 tsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp chilli flakes
- 2 portions of pasta (Used Conchiglie)
To serve:
- Garlic breadcrumbs (optional)
- Extra chilli flakes
- Chopped parsley
Instructions:
- Preheat the oven to 220°C and fill a pot with boiling water for pasta.
- Chop the pepper into chunks and spread over a lined baking tray with the whole tomatoes and peeled garlic cloves.
- Drizzle over the tbsp of olive oil and season with a pinch of salt. Pop into the oven to roast for 15-20 minutes or until the tomatoes are blistering and starting to break down.
- Meanwhile, cook the pasta as per pack instructions, reserving a few tbsps of pasta water once cooked.
- Remove veg from the oven and add to blender as well as any juices from the tray.
- Add the balsamic vinegar, 2 tsp olive oil, 2 tbsp of pasta water and 1 tsp chilli flakes. Blitz until smooth. Season with salt to taste.
- You can add more pasta water for a thinner consistency if needed!
- Add the sauce to the pan with the pasta and mix through.
Garlic Breadcrumbs:
- For the garlic breadcrumbs, grate some slightly stale bread to make rough breadcrumbs.
- Add to a pan with a drizzle of olive oil, garlic granules and a pinch of salt.
- Fry until crisp and golden.
