Easy 30-Minute Roasted Tomato Pasta with Vegan Ricotta

If you’re craving a vibrant, flavorful pasta that celebrates the best of late summer tomatoes, this roasted tomato pasta recipe is your new go-to. With blistered, slow-roasted tomatoes, fragrant garlic, herbs, and perfectly cooked pasta tossed together, you get a dish that feels indulgent yet is surprisingly simple. In fact, according to Healthline, tomatoes are also packed with nutrients, making this meal as wholesome as it is delicious.

Plus, it’s completely vegan and comes together in just 30 minutes – perfect for weeknight dinners or casual entertaining.

Why You’ll Love This Roasted Tomato Pasta

• Simple and Speedy: Everything comes together in about 30 minutes with minimal prep — just slice, roast, cook, and toss.
• Flavor Booster: Roasting the tomatoes caramelizes their sugars and deepens their flavor, resulting in a rich, umami-packed sauce without added heaviness.
• Versatile Ingredients: Use your favorite pasta type, whether traditional, gluten-free, or vegetable noodles.
• Kid-Friendly and Crowd-Pleasing: The layers of sweet roasted tomatoes, garlic, and herbs create a comforting meal that even picky eaters love.
• Light but Satisfying: Perfect for warm weather dinners, it’s fresh and not heavy but still filling, especially when paired with vegan cheese or a side salad.

Ingredients You’ll Need

• 4 cups cherry tomatoes (about 2 pints, halved)
• 4 tablespoons olive oil
• 8 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 8 ounces pasta of choice (orecchiette, spaghetti, penne, gluten-free, or vegetable noodles)
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh lemon juice
• Optional: vegan parmesan or vegan ricotta for serving

Tip: Choosing ripe, firm cherry tomatoes will ensure the best flavor and texture after roasting.

How to Make Roasted Tomato Pasta (Step-by-Step)

1. Preheat your oven to 400°F (200°C).
2. Prepare the tomatoes: Slice the cherry tomatoes in half and place them in a large, oven-safe baking dish. Drizzle with olive oil and add minced garlic, salt, oregano, and thyme. Toss gently to coat everything evenly.
3. Roast the tomatoes: Place the baking dish in the preheated oven and roast for 30 minutes or until the tomatoes are soft, juicy, and slightly caramelized with edges starting to char.
4. Cook the pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain.
5. Combine: Remove the roasted tomatoes from the oven and add the cooked pasta directly into the baking dish. Add the chopped fresh basil and fresh lemon juice.
6. Toss and serve: Toss everything together carefully to coat the pasta with the rich tomato sauce. Serve immediately with optional vegan parmesan or dollops of vegan ricotta and extra basil on top.

This step-by-step approach ensures your pasta gets coated with the delicious roasted tomato juices, and the lemon juice brightens the flavors beautifully.

Expert Tips for the Best Roasted Tomato Pasta

• Don’t overcrowd the roasting pan: Give the tomatoes room to caramelize instead of steaming.
• Use ripe but firm tomatoes: Overly ripe tomatoes can become mushy and watery when roasted.
• Adjust roasting time if needed: If your tomatoes are larger (like Roma), roast a bit longer to get blistered edges.
• Add garlic carefully: Roasting garlic cloves whole alongside tomatoes gives a mellow sweetness; minced garlic added too early can burn.
• Customize with veggies: Feel free to add sliced red onions, bell peppers, or mushrooms on the pan for extra depth.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on a skillet with a drizzle of olive oil to revive flavors.

Ingredient Substitutions and Variations

• Pasta types: Swap in gluten-free pasta, spiralized zucchini (zoodles), or chickpea pasta for different dietary needs.
• Cheese options: Try vegan mozzarella balls or a sprinkle of nutritional yeast if vegan ricotta isn’t handy.
• Add protein: Grilled or pan-fried tofu cubes make a great protein boost.
• Flavor boosts: Stir in capers or olives post-roast for a salty, briny note.
• Make it a one-pot: After roasting, toss pasta in a warmed skillet with the tomato mixture to marry flavors further.

Common Questions About Roasted Tomato Pasta

What kind of tomatoes work best?

Smaller tomatoes like cherry, grape, Campari, or Roma are ideal because they roast quickly and develop concentrated sweetness.

Can I add other vegetables?

Absolutely! Roasting sliced red onions, bell peppers, or zucchini alongside tomatoes adds a delicious depth.

How should I store leftovers?

Store in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stove with a bit of olive oil.

What should I serve with this pasta?

Try vegan garlic bread, a crisp green salad with a creamy dressing, or roasted vegetables like zucchini and squash for a full meal.

Can I make this gluten-free?

Yes, use your preferred gluten-free pasta or vegetable noodles like zucchini noodles.

Conclusion

This easy roasted tomato pasta recipe celebrates the best flavors of summer and delivers a simple, wholesome vegan dinner in just 30 minutes. Roasting tomatoes unlocks a rich, natural sweetness that coats your pasta with an irresistible, fresh sauce.

Paired with garlic, herbs, and a splash of lemon juice, it’s a fantastic dish for weeknights or guests. Try it with vegan ricotta or parmesan for extra creaminess and enjoy the endless variations you can create. To round out your meal, consider pairing it with a delightful dessert like an easy vegan blackberry cobbler.