Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF

Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF

I had a bumper crop of homegrown tomatoes this year and wanted to do things other than make soup and marinara sauce


4 servings

  1. 450 g cherry tomatoes, halved

  2. 3 tbsp olive oil, divided

  3. 1 onion, chopped

  4. 8 cloves garlic, finely chopped

  5. 1 tbsp cornflour / cornstarch

  6. 400 ml light coconut milk

  7. 200 ml vegetable stock

  8. 300 g gluten-free dried pasta

  9. to taste Salt & pepper


  1. Preheat the oven to gas 6 / 200C / 400F and line an oven tray with foil

  2. Spread out the tomatoes on the tray, drizzle with 2 tbsp olive oil, sprinkle with some salt and bake for 20 minutes

  3. Meanwhile cook the pasta in boiling salted water as per the packet instructions and begin the sauce

  4. Heat 1 tbsp olive oil in a pan over a medium heat. Add the garlic and onion, a pinch each of salt and pepper and cook for a few minutes until softened

  5. Stir in the cornflour until the onion is evenly coated then slowly whisk in the coconut milk and stock

  6. Let simmer and continue cooking for another 5 minutes to thicken

  7. Puree the sauce smooth with an immersion blender and season to taste

  8. Drain the pasta and add it to the sauce with the tomato, stirring gently to combine

  9. Serve with some vegan parmesan and some freshly ground black pepper. The ‘Violife’ brand vegan parm is coconut-based and very good or if you’re ok with cashew nuts, look up my previously posted recipe for ‘Vickys Parmesan’

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