January is the perfect time to enjoy comforting, feel-good meals that just happen to be vegetarian (or can easily be made vegan).
If you’re craving something cosy, flavourful, and simple to put together, this Creamy Roasted Tomato Pasta is one to bookmark.
Roasting the tomatoes brings out their natural sweetness, while fresh cream and Parmesan create a silky, rich sauce that clings beautifully to every strand of pasta.
A touch of rosemary and a sprinkle of chilli flakes (optional, but highly recommended!) add just the right amount of warmth and depth.
Whether you’re cooking for yourself on a chilly evening or sharing a relaxed meal with loved ones, this dish strikes the perfect balance between easy and indulgent. It’s quick enough for a weeknight, yet special enough for weekends or January gatherings. Grab some ripe tomatoes and let’s make a bowl of pasta that will have everyone coming back for seconds
To make this dish vegan, swap the cream for a plant-based alternative and use a vegan Parmesan-style cheese — it’s just as comforting and perfect for Veganuary.
Oven-Roasted Tomato, Garlic, and Parmesan pasta
Ingredients
- 500 g mixed tomatoes
- 60 g garlic about 6 cloves
- 80 g purple onion 1 medium-sized onion
- Sea salt to taste
- Organic olive oil
- 2-3 fresh sprigs of rosemary
- 200 g fresh cream
- 120 g Parmesan cheese grated
- Chili flakes optional, to taste
- 500 g Spaghetti
- 1/2 cup of the reserved pasta water
Instructions
Roast the Tomatoes
- Preheat your oven to 180°C (350°F).
- Wash and cut the tomatoes into equal-sized blocks. Peel the garlic and chop the onion.
- Place the tomatoes, garlic, and onion in a baking dish. Drizzle with olive oil, making sure everything is coated. Sprinkle with sea salt to taste.
- Add the fresh rosemary sprigs to the mixture.
- Roast in the oven for 15-20 minutes, or until the tomatoes are softened and starting to caramelize
Cook the Pasta
- While the tomatoes are roasting, cook 500g of spaghetti in salted water for 11-13 minutes, or until al dente.
- Once cooked, reserve 1/2 cup of the pasta water and drain the rest.
Make the Sauce
- Once the tomatoes are roasted, remove them from the oven and add the fresh cream to the mixture.
- Use a stick blender to blend everything until smooth and creamy.
- Add the reserved pasta water to the sauce, then stir in the grated Parmesan cheese until incorporated.
Combine and Serve
- Pour the creamy tomato sauce over the drained pasta and stir to combine.
- If you’re using chili flakes, sprinkle them in now and mix through (they really enhance the flavor, so I highly recommend them!).
- Dish up your pasta and serve with extra Parmesan and a sprinkle of chili flakes, if desired.
Whether you’re embracing Veganuary, eating more plant-based this month, or simply craving a comforting bowl of pasta, this Creamy Roasted Tomato Pasta is one you’ll come back to again and again.
It’s simple, satisfying, and full of flavour — proof that vegetarian meals can be just as indulgent and comforting as any classic.
If you give it a try, I’d love to hear what you think or see your creations, so don’t forget to share and tag me!
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