Ingredients:
Pasta & Tomatoes
• 350g penne or rigatoni
• 300g cherry tomatoes, halved
• 1 tbsp olive oil
• Salt & pepper
Creamy Sauce
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, grated
• 1 tsp oregano
• 1 tsp sweet paprika
• 1 tbsp tomato purée
• 400ml passata
• 200ml oat or coconut cream
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• 1 tsp sugar (optional)
• Salt & pepper
To Finish
• 120g vegan mozzarella or mild melting vegan cheese
• 2 tbsp vegan parmesan
• 2 tbsp chopped parsley
• Olive oil for drizzling
Method:
Roast cherry tomatoes with olive oil, salt, and pepper at 220°C for 10 mins until blistered.
Cook pasta 2 mins under al dente, drain, and reserve a little water.
Sauté onion in olive oil 6–8 mins until soft, then add garlic, oregano, and paprika. Stir in tomato purée, cook briefly, then add passata, cream, nutritional yeast, lemon juice, and sugar. Simmer 5 mins until thick and glossy, seasoning to taste.
Toss the pasta into the sauce with half the roasted tomatoes. Transfer to a baking dish, scatter over remaining tomatoes, cheeses, parsley, and drizzle lightly with olive oil.
Bake at 200°C fan for 15 mins until bubbling and golden. For a crisp top, grill for 1–2 mins before serving. Enjoy!
by Whiterabbit2000
2 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/cheese-tomato-vegan-pasta-tray-bake)
Ingredients:
Pasta & Tomatoes
• 350g penne or rigatoni
• 300g cherry tomatoes, halved
• 1 tbsp olive oil
• Salt & pepper
Creamy Sauce
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, grated
• 1 tsp oregano
• 1 tsp sweet paprika
• 1 tbsp tomato purée
• 400ml passata
• 200ml oat or coconut cream
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• 1 tsp sugar (optional)
• Salt & pepper
To Finish
• 120g vegan mozzarella or mild melting vegan cheese
• 2 tbsp vegan parmesan
• 2 tbsp chopped parsley
• Olive oil for drizzling
Method:
1. Roast cherry tomatoes with olive oil, salt, and pepper at 220°C for 10 mins until blistered.
2. Cook pasta 2 mins under al dente, drain, and reserve a little water.
3. Sauté onion in olive oil 6–8 mins until soft, then add garlic, oregano, and paprika. Stir in tomato purée, cook briefly, then add passata, cream, nutritional yeast, lemon juice, and sugar. Simmer 5 mins until thick and glossy, seasoning to taste.
4. Toss the pasta into the sauce with half the roasted tomatoes. Transfer to a baking dish, scatter over remaining tomatoes, cheeses, parsley, and drizzle lightly with olive oil.
5. Bake at 200°C fan for 15 mins until bubbling and golden. For a crisp top, grill for 1–2 mins before serving. Enjoy!
Can I ask what make of cheese is used in the image? I’ve never seen one melt that well!