There’s something magical about roasted tomatoes, they transform from simple little fruits into sweet, jammy bursts of flavor that make any dish sing. This creamy roasted tomato pasta is my go-to when I want something quick, comforting, and packed with taste without a ton of effort. It’s the kind of meal I whip up on busy weeknights when time is tight, but I still crave something special. The roasted tomatoes caramelize beautifully in the oven while the pasta cooks, then get blended into the creamiest, dreamiest sauce with just a handful of ingredients. Trust me, once you try this version, you’ll understand why it’s become a staple in my kitchen.
Why You’ll Love This Creamy Roasted Tomato Pasta
Oh, where do I even start? This pasta dish is the kind of meal that feels like a warm hug after a long day, simple, comforting, and packed with flavor. Here’s why it’s become my weeknight hero:
- Bursting with flavor: Roasting those cherry tomatoes turns them into little pockets of sweetness, balancing perfectly with the creamy sauce.
- Quick and easy: Less than 30 minutes from oven to table, and most of that time is hands-off while the tomatoes roast.
- Creamy without being heavy: The blend of roasted tomatoes and just enough cream creates a silky sauce that clings to every noodle.
- Minimal ingredients: No fancy stuff here, just pantry staples and fresh basil to finish it off.
Seriously, once you taste how the roasted tomatoes elevate this dish, you’ll wonder why you ever settled for plain old marinara. If you enjoy creamy pasta dishes, you might also love this creamy basil parmesan pasta recipe.
Creamy Roasted Tomato Pasta
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine the roasted tomatoes, heavy cream, Parmesan cheese, and garlic. Blend until smooth.
- Pour the sauce over the cooked pasta and toss to combine. Garnish with fresh basil before serving.
Notes
Ingredients for Creamy Roasted Tomato Pasta
Gathering these simple ingredients is the first step to pasta perfection. Here’s what you’ll need to make this dreamy dish:
For the roasted tomatoes:
- 2 cups cherry tomatoes (halved if large)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the pasta:
- 12 ounces penne or fusilli pasta
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped
A quick tip, don’t skimp on the Parmesan! The real stuff makes all the difference. And that fresh basil? It’s worth the extra trip to the store. The bright green flecks against the creamy red sauce make this dish as beautiful as it is delicious.
Equipment You’ll Need
You won’t need any fancy gadgets for this recipe, just a few trusty kitchen staples:
- A baking sheet for roasting those tomatoes to jammy perfection
- A large pot to cook your pasta (I always use my widest one to prevent sticking)
- A blender to whip up that luscious creamy sauce in seconds
That’s it! If you don’t have a blender, a food processor works too, or even just mashing the tomatoes with a fork for a chunkier sauce. Easy peasy!
How to Make Creamy Roasted Tomato Pasta
Alright, let’s get cooking! This recipe comes together so easily, but there are a few key steps that make all the difference. Follow along, and you’ll have the creamiest, most flavorful pasta in no time.
Step 1: Roast the Tomatoes
First things first, preheat your oven to 400°F (200°C). While that’s heating up, toss your cherry tomatoes with olive oil, salt, and pepper on a baking sheet. I like to give them a good mix with my hands to make sure every tomato gets coated. Spread them out in a single layer, overcrowding will make them steam instead of roast. Pop them in the oven for about 20 minutes until they’re bursting and caramelized around the edges. Your kitchen will smell amazing!
Step 2: Cook the Pasta
While the tomatoes are roasting, bring a large pot of salted water to boil for your pasta. Cook the pasta according to the package instructions, but check it a minute early, you want it al dente with just a slight bite. Reserve about ½ cup of the starchy pasta water before draining the rest. This liquid gold will help thin your sauce later if needed.
Step 3: Blend the Sauce
Carefully transfer those gorgeous roasted tomatoes to a blender. Add the heavy cream, Parmesan, and minced garlic. Blend until smooth, about 30 seconds should do it. The sauce will be this beautiful rosy color with tiny flecks of tomato skin. If it seems too thick, add a splash of that reserved pasta water to loosen it up.
Step 4: Combine and Serve
Now for the best part, return your drained pasta to the pot and pour that luscious sauce over it. Gently toss everything together until every noodle is coated. The warmth of the pasta will melt the cheese into the sauce, making it even creamier. Divide among bowls and top with fresh basil. That pop of green makes it look as good as it tastes!
See? Easy peasy. In less time than it takes to wait for pizza delivery, you’ve got a restaurant-quality pasta dish right at home. For more easy dinner ideas, check out recipesloop.com.
Tips for Perfect Creamy Roasted Tomato Pasta
Want to take this dish from good to wow? Here are my tried-and-true tricks for the best results every time:
- Use the ripest tomatoes you can find, they’ll caramelize better and give you that deep, sweet flavor
- Don’t forget to reserve pasta water, that starchy liquid is magic for thinning sauces without losing flavor
- Adjust creaminess to your taste, start with ½ cup cream and add more if you want it extra luxurious
- Blend while tomatoes are hot, they’ll incorporate better with the cream and cheese
Oh, and one more thing, taste as you go! The perfect balance of sweet tomatoes, creamy sauce, and salty Parmesan is different for everyone.
Variations for This Creamy Pasta
This recipe is wonderfully flexible, here’s how I mix it up depending on what I have in the fridge or who’s coming for dinner:
- Lighter option: Swap the heavy cream for half-and-half or even whole milk if you want to cut calories (though the sauce won’t be quite as velvety)
- Dairy-free: Use coconut cream instead of dairy and nutritional yeast in place of Parmesan for a vegan version that’s still rich
- Gluten-free: Any GF pasta works beautifully here, I’m partial to brown rice penne for its texture
- Extra veggies: Sometimes I roast red peppers or zucchini alongside the tomatoes for added nutrition
The beauty of this dish? It’s hard to mess up, just keep those sweet roasted tomatoes as the star! If you like vegetable-heavy pasta, you might enjoy this creamy roasted veggie pasta recipe.
Serving Suggestions
This creamy roasted tomato pasta shines on its own, but I love rounding out the meal with some simple sides. A crisp green salad with balsamic dressing cuts through the richness perfectly. And garlic bread? Absolutely non-negotiable in my house, it’s the best tool for scooping up every last bit of that luscious sauce!
Storage and Reheating
Leftovers? Lucky you! Store any extra pasta in an airtight container in the fridge, it’ll keep beautifully for up to 3 days. When reheating, add a splash of water or milk to loosen the sauce (it thickens when chilled). A quick stir over medium heat brings it right back to creamy perfection. Just be careful not to overheat, or that gorgeous sauce might separate!
Nutritional Information
Here’s the scoop on what you’re getting in each serving (about ¼ of the recipe). Keep in mind these are estimates, actual values can vary based on exact ingredients and portion sizes:
- Calories: Around 450 per serving
- Fat: 18g (8g saturated)
- Carbohydrates: 65g
- Protein: 12g
Not bad for such a satisfying, restaurant-worthy dish! The tomatoes pack vitamin C while the cream and cheese give you calcium, so you’re getting nutrients with all that deliciousness.
Frequently Asked Questions
I’ve gotten so many questions about this recipe over the years, here are the ones that pop up most often with my tried-and-true answers:
Can I use canned tomatoes instead of fresh?
You can, but it won’t be quite the same. The magic happens when fresh tomatoes caramelize in the oven. If you must substitute, use fire-roasted canned tomatoes and skip the roasting step, just blend them straight from the can with the other sauce ingredients.
How do I make this dairy-free?
Easy! Swap the heavy cream for full-fat coconut milk (the canned kind) and use nutritional yeast instead of Parmesan. The coconut adds creaminess while the yeast gives that cheesy flavor. It’s surprisingly close to the original!
My sauce seems too thin, what did I do wrong?
Probably nothing! Just simmer the blended sauce in a pan for 2-3 minutes to thicken it up before tossing with the pasta. The heat helps evaporate excess liquid while the flavors concentrate. Problem solved!
Can I freeze leftovers?
I don’t recommend it, the cream sauce tends to separate when thawed. But it keeps beautifully in the fridge for 3 days, so you shouldn’t need to freeze it anyway!
I’d love to hear how your pasta turns out! Did you add any special twists? Snap a photo of that gorgeous creamy sauce and tag me, I get so excited seeing your kitchen creations. Leave a comment below with your thoughts (or just to say hi!). Happy cooking, friends!
