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Roasted Cherry Tomatoes and Greens Pasta

What you need: 

20-30 cherry tomatoes, halved
4 tablespoons extra virgin olive oil, divided
1 teaspoon dried oregano
6-7 garlic cloves, crushed to paste
2 tablespoons vegan parmesan, optional
1 teaspoon salt
1/2-1 pound pasta
1 bunch kale, mustard greens, swiss chard, etc, chopped 1/2"
2 garlic cloves, chopped

What you do: 

1. Preheat oven to 250 degrees F. Prepare cherry tomatoes for roasting by scooping out the seeds with a small spoon (tedious I know). Combine 2 tablespoons olive oil with oregano and garlic. Add in vegan parmesan, if you have it.
2. Line a baking sheet with parchment paper, put tomato halves onto the sheet, and drizzle filling into them evenly. Depending on the size of your tomatoes you might need to make more filling. Sprinkle a little salt on each.
3. Bake tomatoes (again depending on size) until they begin to shrink and slightly blacken on the bottom, about 30 minutes. While tomatoes are cooking, prepare pasta according to package instructions.
4. In a saute pan, heat 2 tablespoons olive oil on medium-high heat, add in the greens and chopped garlic, saute stirring frequently for 5-10 minutes, until wilted.
5. Drain pasta, combine with greens and tomatoes. You can leave the tomatoes whole or give them a rough chop to make it more like a tomato sauce. Toss with more parmesan and serve.
Hope you like it as much as I do!

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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!

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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!  :)

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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.

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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.

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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!  :)

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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! :)

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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.

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

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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.

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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! ::)

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