Roasted Cherry Tomatoes and Greens Pasta

[boomerang]

Great idea to stuff the tomatoes with garlic! A much less tedious way to de-seed the tomatoes is to just squeeze them and all the seeds will squirt right out

[sciencevegan]

This was really good. I didn't feel like pasta, so I used white beans instead. I served it up with some sourdough toast and vegan cream cheese. It was yummy!

[lax]

Simply amazing, it had my entire family floored. The tomatoes sent us all to heaven and back!
I used local Bangalorean tomatoes as i did not have cherry tomatoes, but they were sour enough to match the recipe.

[rmlacoste]

Thank you for sharing!  I was just looking for something to do with oven roasted tomatoes, and stumbled upon this recipe!  Perfect!

[pineappleprincess]

This. is. so. good. I ate half the tomatoes before they even made it into the pasta. I used spinach and drizzled the whole thing with balsamic vinager. Perfect for midwinter tomato cravings.

[Storm]

I've made this three times now, we love it so much.  It does take some preparation time with the tomatoes but is well worth the effort.  I've used kale and collards and brown rice pasta.  You can toss in some red pepper flakes if you're a chilehead like me, but it is excellent just the way it is!

[jennveg]

This recipe was very good and looked wonderful!  I used spinach and sauteed that w/olive oil.  Came out alittle too greasy especially w/tomatoes already having oil on them too.  I might cut back on the evoo or maybe just steam the spinach next time.  Overall great recipe to try and would definately make again! 

[SavExtant]

This was DELICIOUS. I made it for my mom & friend, who aren't vegans/vegetarians and they said I should make it again. I added zucchini to mine because I didn't have enough to put much filling, so I put zucchini for more veggie flavor. I cooked them with the tomatoes.

[marycat]

WOW!!  This is a wonderful pasta!  I just served it for Easter and my non vegan family loved it!!  I made it a day ahead and served it cold.  The only change was that I had to roast the tomatoes @ 325 degrees for 40 min. and I only used 1/2 tablespoon of olive oil to saute the greens and with the tomato marinade that was the perfect amount; it was not too oily.  Thank you for a fantastic recipe.  I'll make this often.

[Allychristine]

This is a good pasta. I think the tomato idea is great, but I used basil instead of oregano. I also turned up the heat gradually to 375 b/c I needed the oven for the vegan "ribs." I used a little bit of rainbow chard for the greens, but used too much pasta for the tomatoes and greens. It was good though! 

[-shea-]

Wow, this is a simple, but impressive looking dish. I will definitely make this for non veg friends.

I threw some broccoli in with my pasta in it's final minute, and then drained it all and skipped the green leafy part.
My tomatoes weren't near done at 30 minutes, so I broiled them on low for about 5 minutes.

Then I put a lot of basil and pepper on the mix. Delicious!

[sphynxflank]

The tomatoes in this recipe were so so good!! I substituted basil for oregano as a few of the other posts mentioned and it was just really tasty. There were leftover tomatoes, so I toasted an english muffin, a little vegan margarine, a little vegan cheese, tomatoes, and broiled it for a couple of minutes...delicious mid-morning breakfast treat the next day!

[SyPhy]

this was awesome... 5 stars...

like a previous poster said, my tomatoes were not done after 30 minutes either... i left them in for an extra 10 (total of 40 minutes) and turned the oven up to 270 and they still werent done, but i took them out anyway and they were delicious. also, i deseeded the tomatoes by squeezing them instead of scooping them out (per a previous posters suggestion) and it worked great. added some broc and baby bella mushies for extra yummy goodness.