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- 2 cups cherry tomatoes, halved - 3 cloves garlic, minced - 3 tablespoons olive oil - 1 cup heavy cream - 1 cup grated Parmesan cheese - 12 ounces pasta of your choice (penne or fettuccine recommended) I love using cherry tomatoes for this recipe. Their sweetness shines when roasted. Minced garlic adds depth and flavor. Olive oil helps everything come together, giving it richness. Heavy cream creates a smooth and creamy sauce, while Parmesan cheese adds a salty kick. For the pasta, I suggest penne or fettuccine, as they hold the sauce well. - Salt and pepper - 1 teaspoon dried oregano - 1/4 teaspoon red pepper flakes (optional) - Fresh basil leaves Seasoning is key! Salt and pepper enhance all the flavors. Dried oregano adds an earthy touch. If you like heat, red pepper flakes bring a nice kick. Finally, fresh basil leaves make a perfect garnish. They add color and a fresh taste to your dish. First, preheat your oven to 400°F (200°C). While it heats, prepare your tomatoes. In a bowl, toss 2 cups of halved cherry tomatoes and 3 minced garlic cloves with 3 tablespoons of olive oil. Add salt, pepper, 1 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes if you like some heat. Mix well so the seasoning coats all the tomatoes. Next, spread the tomato mixture on a baking sheet. Place it in the oven and roast for about 25-30 minutes. You know they are done when the tomatoes are soft and caramelized. This step builds deep, sweet flavors. While the tomatoes roast, bring a large pot of salted water to a boil. Add 12 ounces of your favorite pasta, like penne or fettuccine. Cook according to the package instructions until it is al dente. Drain the pasta, but save 1 cup of pasta water for later. In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Pour in the roasted tomatoes along with all the tasty juices from the baking sheet. Lower the heat, then add 1 cup of heavy cream. Stir well and let it simmer. This will make the sauce rich and creamy. Gradually add 1 cup of grated Parmesan cheese to the skillet, stirring until it melts into the sauce. If the sauce seems too thick, add some reserved pasta water until you get your desired consistency. Now, add the cooked pasta to the sauce. Toss gently to coat the pasta evenly. Cook for an extra 2-3 minutes to let the pasta soak up the flavors. When serving, think about how you want to present the dish. Place the pasta on plates and garnish with fresh basil leaves. This adds a pop of color and a fresh taste. Enjoy your creamy roasted tomato pasta right away! For creamy roasted tomato pasta, I recommend using penne or fettuccine. - Penne: This pasta has a tube shape. It holds the sauce well inside. - Fettuccine: Long and flat, it wraps around the sauce nicely. Both types work well. You can choose based on your texture preference. To get that rich creaminess, you can adjust the sauce with pasta water. - Pasta Water: This starchy water helps thicken the sauce. - Stirring: Stir gently but often. This helps combine the sauce and pasta well. If your sauce seems too thick, add a bit of pasta water to loosen it. If you have leftovers, here are some easy tips to store them: - Cool Down: Let the pasta cool before putting it in a container. - Containers: Use airtight containers. This keeps your pasta fresh. - Duration: Store in the fridge for up to 3 days. These steps help keep the flavors and textures nice. {{image_2}} You can switch up the type of tomatoes you use. While cherry tomatoes are sweet, you can also try grape tomatoes or even larger ones like Roma. Roasting any tomato adds depth and flavor. If you want to lighten the dish, consider using half-and-half instead of heavy cream. You can also use a plant-based cream for a dairy-free option. Want to make this pasta heartier? Adding proteins is easy. Cooked chicken or shrimp works well. Just sauté them in olive oil until they are golden. Add them to your pasta at the end for a tasty boost. Both options pair nicely with the creamy sauce, making each bite delicious. If you want to keep this dish vegetarian, you can replace the cheese. Nutritional yeast gives a cheesy flavor without dairy. For cream, try using coconut cream or cashew cream. These options provide creaminess and keep the dish rich without any animal products. Place your creamy roasted tomato pasta in an airtight container. It keeps well in the fridge for up to three days. Make sure it cools down before sealing. This helps prevent moisture buildup, keeping your pasta fresh. To reheat pasta, use a skillet over low heat. Add a splash of water or cream to keep it moist. Stir gently to warm it through, avoiding high heat to prevent sticking. You can also use the microwave. Heat in 30-second intervals, stirring in between. You can freeze creamy roasted tomato pasta for up to two months. Use a freezer-safe container. Make sure to leave some space for expansion. Thaw it overnight in the fridge before reheating. This keeps the texture nice and creamy. Making this dish takes about 55 minutes. You need 15 minutes for prep and 40 minutes for cooking. The roasting time for the tomatoes is about 25 to 30 minutes. While they roast, you can cook the pasta. This timing makes it easy to get a tasty meal on the table. Yes, you can use store-bought pasta sauce. It saves time, but it may not taste as fresh. Store-bought sauces often have added sugars or preservatives. Making your sauce lets you control the flavors and ingredients. If you choose a shortcut, look for a high-quality brand with few ingredients. This pasta pairs well with many side dishes. A fresh green salad adds crunch and freshness. Garlic bread is a classic choice to soak up sauce. Roasted vegetables can also enhance your meal. You can add some cheese on top for extra flavor. Yes, this recipe is great for meal prep. You can make it ahead of time and store it in the fridge. To store, let it cool completely. Place it in an airtight container for up to three days. You can also freeze it for longer storage. Just remember to reheat slowly to keep the cream smooth. This blog post detailed how to make Creamy Roasted Tomato Pasta. We explored main ingredients like cherry tomatoes, garlic, and Parmesan cheese. The step-by-step instructions showed how to roast the tomatoes and mix them into a creamy sauce. I shared tips for choosing the right pasta and storing leftovers. You can even customize your dish with proteins or lighter ingredients. Overall, this recipe is easy to follow and delicious. Cooking at home can be fun and rewarding. Enjoy your creamy pasta creation!

Creamy Roasted Tomato Pasta

Delight in the rich flavors of creamy roasted tomato pasta that is sure to impress! This easy recipe combines juicy roasted cherry tomatoes, fragrant garlic, and rich Parmesan cheese for a mouthwatering meal that’s perfect for any occasion. In just under an hour, you can create a comforting dish that your family will love. Click through to discover the full recipe and elevate your dinner tonight!
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Ingredients
  

2 cups cherry tomatoes, halved

3 cloves garlic, minced

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

1 cup heavy cream

1 cup grated Parmesan cheese

12 ounces pasta of your choice (penne or fettuccine recommended)

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, spread the halved cherry tomatoes and minced garlic. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, oregano, and red pepper flakes. Toss to combine.

      Roast the tomatoes in the preheated oven for about 25-30 minutes, or until they are soft and caramelized.

        While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, saving 1 cup of pasta water.

          In a large skillet over medium heat, add the remaining tablespoon of olive oil. Pour in the roasted tomatoes along with the juices from the baking sheet.

            Reduce the heat to low, add the heavy cream, and stir well. Allow it to simmer for a few minutes until it begins to thicken.

              Gradually add the grated Parmesan cheese, stirring continuously until melted and creamy. If the sauce is too thick, gradually add some reserved pasta water to reach your desired consistency.

                Add the cooked pasta to the sauce, tossing it gently to coat evenly. Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors.

                  Serve immediately, garnished with fresh basil leaves.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4