Go Back
Print

Easy Roasted Tomato and Garlic Spaghetti (Vegan, Gluten Free)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A simple, flavorful vegan and gluten-free pasta dish featuring roasted cherry tomatoes, garlic, and fresh basil.

Ingredients

Vegetables

  • 3 cups cherry tomatoes (rinsed and patted dry)
  • 5-6 cloves garlic (minced)
  • 2 tbsp olive oil
  • Salt and pepper Salt and pepper (to taste)
  • Juice of 1 lemon lemon juice
  • 1/4 cup tomato paste
  • Pinch red pepper flakes
  • 1/4-1/2 cup reserved pasta water (from cooking pasta)
  • 12 oz spaghetti (gluten free if needed)
  • 2 large handfuls baby spinach
  • Handful fresh basil, chopped

Instructions 

  • Preheat oven to 425°F (220°C). Toss cherry tomatoes and garlic with 2 tbsp olive oil, salt, and pepper. Roast for 20 minutes, tossing halfway.
  • Cook spaghetti in salted boiling water until al dente. Reserve 1/4 cup pasta water before draining.
  • In a skillet, heat olive oil, lemon juice, tomato paste, red pepper flakes, and salt. Add reserved pasta water and cook 1-2 minutes.
  • Add roasted tomatoes and juices to the skillet. Toss with cooked pasta, spinach, and basil. Thin with extra pasta water if needed.

Notes

For extra flavor, sprinkle with nutritional yeast or vegan cheese.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: gluten-free, pasta, Vegan