Roasted Tomato, Garlic & Basil Pasta
This roasted tomato garlic and basil pasta blends oven-roasted tomatoes, bell pepper, onion, and garlic with cottage cheese and fresh basil into a creamy sauce tossed with pasta and Parmesan. Ready in 50 minutes.
Servings: 4
Calories: 453kcal
Ingredients
- ½ pound pasta such as spaghetti, penne, or your favorite shape
- 4 Roma or any other ripe tomatoes of choice quartered
- 1 bell pepper roughly chopped
- 1 small onion or ½ large onion, roughly chopped, optional
- 1 head garlic
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- A handful of fresh basil leaves plus more for serving
- ½ cup cottage cheese
- 1/2-3/4 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water as needed
Instructions
Roast the Vegetables
- Preheat the oven to 400°F.
- Add the cut up tomatoes, bell pepper, onion, and garlic (slightly cut the top of the garlic head to be able to then squeeze it out after cooking) to a large baking dish or sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning, kosher salt, and black pepper. Toss well to evenly coat the vegetables.
- Cover the baking dish tightly with foil and roast for 30 minutes. Remove the foil and continue roasting for another 10 minutes, or until the vegetables are very tender and lightly caramelized.
Make the Roasted Tomato Sauce
- Carefully remove the roasted garlic from its papery skin. Transfer the roasted vegetables and garlic to a blender along with the cottage cheese and fresh basil.
- Blend until completely smooth and creamy. Taste and adjust the seasoning as needed.
Cook the Pasta
- While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
- Before draining, reserve ½ cup of pasta water. Drain the pasta and return it to the pot.
Combine and Serve
- Pour the roasted tomato sauce over the cooked pasta. Add the Parmesan cheese and a splash of the reserved pasta water. Toss until the pasta is evenly coated and the sauce is creamy.
- Add more pasta water, a little at a time, until you reach your desired consistency.
- Serve immediately with extra freshly grated Parmesan and fresh basil.
If this makes too much sauce for one dinner, use half of it and then freeze the rest in a silicone mold
Notes
- Use freshly grated Parmesan: It melts more smoothly and adds the best flavor.
- Adjust the sauce consistency: The reserved pasta water helps loosen the sauce and helps it cling to the pasta.
- Use full-fat cottage cheese: It will create the creamiest sauce, but low-fat cottage cheese also works.
- Blend carefully: If using a standard blender, allow the roasted vegetables to cool slightly before blending and avoid sealing very hot ingredients tightly in the blender.
- Add protein: Serve with grilled chicken, shrimp, or white beans for an even more filling meal.
- Freeze: If this makes too much sauce for one dinner, use half of it and then freeze the rest in a silicone mold
Nutrition
Calories: 453kcal | Carbohydrates: 50g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 21mg | Sodium: 781mg | Fiber: 3g | Sugar: 4g