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Roasted Tomato and Garlic Ricotta Pasta

Creamy Roasted Tomato and Garlic Ricotta Pasta Bliss

A delightful roasted tomato and garlic ricotta pasta that is creamy, comforting, and bursting with flavor, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting
  • 12 ounces Cherry Tomatoes Substitute with grape tomatoes or regular tomatoes if needed.
  • 2 tablespoons Olive Oil Any mild vegetable oil can work in its place.
  • 4 cloves Garlic Feel free to use shallots for a different flavor profile.
  • 1 teaspoon Dried Oregano Can substitute with Italian seasoning if you're out.
  • to taste Salt
  • to taste Black Pepper
For the Pasta
  • 12 ounces Pasta Any type works, adjust the cooking time accordingly.
For the Creamy Sauce
  • 1 cup Ricotta Cheese Mascarpone or cream cheese can substitute if needed.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be a great vegan alternative.
  • 1/4 cup Fresh Basil Parsley or other herbs can serve as substitutes.
  • 1 tablespoon Lemon Juice Vinegar can work as a substitute for acidity.

Equipment

  • oven
  • baking sheet
  • Mixing bowl
  • colander
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Halve your cherry tomatoes and place them cut-side up on a baking sheet. Add peeled garlic cloves around the tomatoes. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat.
  3. Roast the tomatoes and garlic for 20-25 minutes until soft and caramelized.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.
  5. In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, and lemon juice. Stir until fully combined.
  6. Reserve about half a cup of the pasta cooking water, then drain the pasta and return it to the pot.
  7. Gently smash the roasted tomatoes and garlic, then add them to the pasta and stir well.
  8. Add the ricotta mixture to the pasta and tossed everything together, adding reserved pasta water as needed to adjust the sauce consistency.
  9. Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately, garnished with extra cheese or fresh basil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 8gCholesterol: 40mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to restore creaminess.

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