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Roasted tomato & basil pasta in a pan.
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5 from 4 votes

Roasted Tomato & Basil Pasta

Easy & naturally vegan Roasted Tomato & Basil Pasta makes perfect midweek family dinner that celebrates tomatoes at the peak of their season. Ready in 30 minutes and loved by kids & adults alike this Summery pasta is bound to be a winner!
Course Dinner, Lunch, Midweek Dinner, Pasta
Cuisine International, Italian
Keyword 30-minute meal, Easy, Family friendly, Roasted tomato & basil pasta, Roasted tomatoes, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 421kcal
Author Jo Allison


  • 500 g ripe tomatoes (on the vine) quartered (see notes)
  • 1 tablespoon dried oregano
  • 2 tablespoon extra virgin olive oil
  • 4 garlic cloves peeled
  • 1 tablespoon balsamic vinegar
  • 15 g fresh basil leaves
  • sea salt and pepper to taste
  • 350 g pasta of your choice I've used Spinach Trottole*
  • parmesan or vegan cheese + extra basil to serve


  • Preheat the oven to 200C/400F/Gas Mark 6.
  • Wash and quarter your tomatoes (if using large ones on the vine) and put them on a baking tray lined with aluminium foil.
  • Add peeled garlic cloves and toss everything with dried oregano, extra virgin olive oil, some salt and pepper.
  • Bake in preheated oven for 15-20 minutes until they begin to shrivel up and look slightly blistered.
  • In the meantime, put large pan of salted water to boil and cook your pasta as per instructions on the packaging. Save some pasta water to adjust the consistency of your sauce later.
  • Take roasted tomatoes out of the oven and drizzle them with some balsamic vinegar.
  • Next put roasted tomatoes into the saucepan or a blender, add fresh basil leaves and blend until you get nice and thick puree. Taste and adjust seasoning as per your liking.
  • Serve the sauce with cooked pasta of your choice. Use the pasta water that you saved to loosen up the sauce to the consistency you like.
  • Serve with some extra fresh basil and grated parmesan or vegan cheese!


  • Nutritional information is approximate, per serving and meant as a guideline only. 
  • I've used regular size vine tomatoes but you could use any ripe and juicy tomatoes you want. If using plum or cherry tomatoes simply halve or leave them whole. 
  • The pureed sauce freezes really well so feel free to make larger quantity and freeze in freezer safe bags or containers for up to 6 months. 


Calories: 421kcal | Carbohydrates: 73g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 530mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 18.7mg | Calcium: 63mg | Iron: 2.1mg