Roasted Tomato, Lemon and Garlic Pasta

Roasted Tomato, Lemon and Garlic Pasta

Hope you all are enjoying your day!

Happy that you stumbled upon this recipe. This pasta dish was made up on a whim with the minimal ingredients I had in the kitchen! It was super easy to prepare and really turned out beautifully and I thought it would be great to share. It was a one pan, one pot meal which I love for clean up too. I feel like this would be great for kids also, as long as you mash up the garlic really well and maybe add some extra nutritional yeast to their servings. If you love lemon, maybe squeeze some lemon on top as you plate your meal.

I’m really trying to create meals that are simple to put together! Something that you can whip up on a week night for your friends and family. Dishes that seem effortless, yet pretty.

It is so nice in California right now with the time change! The sunlight is out longer which makes me want to host some girlfriends over in the backyard for dinner soon. This seems like it would be the perfect meal.

Hope you enjoy!



1 Box Organic Rice Pasta (I used Pamela’s Products - Organic & Gluten Free)

15-20 Medium Grape Tomatoes (or more depending on serving size)

1 Head Garlic

Small Lemon, You will only need a few slices

Thyme (or any herb you like chive would be great too!)

Nutritional Yeast, to taste

Olive Oil & Vegan Earth Balance Butter

Preheat oven to 400F.

  1. Line your baking sheet with parchment paper. Add 1/2 TBS olive oil to center of parchment.

  2. Take your whole garlic bulb and slice off just the the top 1 inch of the garlic, exposing all of the tops of the raw cloves. This will allow the exposed garlic to lay flat on the sheet pan and not roll around when time to bake. You will want to keep the papery skin on.

  3. Place your pre-washed grape tomatoes on the lined baking sheet and swirl the sheet around to coat tomatoes in oil. (Rolling the tomatoes around will help distribute oil around sheet.) Add a sprinkle of Himalayan salt or garlic salt over tomatoes.

  4. Add your few lemon slices on sheet pan.

  5. Place your garlic bulb in center of the pan. You will want the exposed cloves of the garlic bulb that you cut, to be touching parchment.

  6. Bake for 20-30 minutes or until your tomatoes are tender. You will know your garlic is done when you can squeeze the garlic cloves out of the bulb easily, but careful it will be hot. The garlic might take a bit longer to roast then the tomatoes, so keep your eye on it. Roasted garlic has more of a mellow flavor than raw garlic and has amazing health benefits! Don’t think you are roasting too much garlic it will be great.

  7. While your tomatoes, garlic and lemon are roasting in the oven, boil your water for pasta. Follow the cooking instructions for your pasta on the box. Once it is cooked, drained and rinsed, you are ready to start putting the rest together.

  8. Take the same pot you boiled your pasta in, and quickly rinse it and dry it. You will use this pot to mix all of your ingredients together.

  9. Place pot on stove over low heat and add your tablespoon of vegan butter and tablespoon of olive oil in pan and start to melt together. Add in your tomatoes, lemon and herbs and gently mix.

  10. Before you add the garlic to the pan, you will want to pop out each of the individual roasted garlic cloves from bulb. Easiest way to get them out is by squeezing the bulb or using the prong of your fork to slide out. Add them to the pot and use your wooden spoon to smash each one. I found the easiest way was to mash them up against the side of the pot, but you can mash them with a fork before adding them, or use a potato masher. Whichever works best. I even left some of the cloves whole, but to each their own!

  11. Add pasta noodles and nutritional yeast to taste. Once combined and warm, serve next to a side salad.

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