This tomato traybake pasta dish is so simple that you can keep returning to it, time and again. It is so creamy and yet it is totally #vegan. I love making this comforting and hearty dish for both lunch and dinner as it is packed full of flavour. It is super easy to make and will become a family favourite in no time.
You can complete the dish with toppings of your choice. I went for homemade vegan parmesan on this one, packed with nutritional yeast and cashews yet still tastes authentically cheesy. If you love pasta like me then why not double up on the recipe and enjoy the following day.
1 onion, sliced
250g cherry tomatoes
1 tbsp of olive oil
1 garlic bulb, sliced in half
salt and pepper
30g of olives
1-2 tbsps of capers
100g of pasta, cooked
Preheat the oven to 200c.
Chop your onion and garlic and put them in a roasting tray with the tomatoes.
Drizzle with olive oil, salt and pepper then roast for 30 minutes.
Once the tomatoes are blistered, squeeze out the garlic and remove the garlic skins.
Transfer the cooked vegetables in a blender. Add the olives and capers and blend for 30 seconds depending on how thick you want the sauce.
Cook the pasta as per pack instruction.
Stir the sauce into the pasta and add parmesan, basil leaves, chilli and fresh pepper.