#roastedtomatopasta

[vivigator]

This simple but tasty vegan roasted tomato pasta dish has the sweetness of roasted cherry tomatoes, the smell of garlic, and the taste of fresh basil. It's a quick and easy meal that's great for the middle of the week.

Ingredients: 500g cherry tomatoes, halved. 4 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 300g pasta of choice e.g., spaghetti, penne. Fresh basil leaves, chopped, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the cherry tomatoes that have been cut in half to a baking sheet. Add the minced garlic, olive oil, salt, and pepper. When the oven is hot, put the tomatoes in it and roast them for 20 to 25 minutes, or until they are soft and slightly caramelized. Follow the directions on the package to cook the pasta until it's al dente while the tomatoes are roasting. Remove the water and set it aside. Take the tomatoes out of the oven when they're done and mix them with the cooked pasta. Add chopped fresh basil leaves to the top of the pasta. Feel free to serve the vegan roasted tomato pasta hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

[disabilityfashionproject]

Indulge in a fancy but simple pasta dish made with al dente spaghetti, roasted tomatoes, and creamy spinach sauce. Top it off with Parmesan and fresh basil. This dish is great for a cozy dinner or a special event.

Ingredients: 8 oz spaghetti. 2 cups cherry tomatoes, halved. 2 cups fresh spinach leaves. 3 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put cherry tomatoes cut in half on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, or until the tomatoes are soft and slightly caramelized. Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put in fresh spinach leaves and cook for about two minutes, until they wilt. Add heavy cream and grated Parmesan cheese. Let the sauce cook for two to three minutes, until it gets a little thicker. Add the cooked spaghetti to the pan and mix it around with the creamy spinach sauce. Serve the creamy spinach spaghetti with roasted tomatoes on top. Fresh basil leaves can be used to decorate the dish. Have fun!

Trent R