A vegan pasta dish
As a plant based registered dietitian I am always looking for ways to maximize the number of plants in a dish. This roasted tomato pasta with corn and cashew ricotta comes in with 8 plant food ingredients making it extremely microbiome friendly.
Nothing takes me back to time spent at my grandparents’ farmhouse like summer corn and tomatoes. Some of my best childhood memories include helping my grandparents count and bag corn from their fields for a steady stream of repeat customers. It was the best corn around in my opinion. On those days my grandmother would slice garden tomatoes and sprinkle sugar on top for me as a sweet treat. She would sit next to me and sprinkle salt and pepper on her cantaloupe.
Simple food and simple pleasures tied to the sweetest memories. This is one of my favorite aspects of food…the way it can transport you to a time and place and connect you to memories.
This pasta pays homage to those days. How I wish I had my grandpap’s corn to put in this pasta. Since I don’t local, non-gmo is the way to go for me.
The cashew ricotta is a little extra work, but you can either prepare it ahead of time or forgo it (but I do definitely recommend that you don’t!).
Corn, tomatoes and basil…a summer food trifecta. This is the perfect quick, weeknight family meal or a lovely vegan pasta dish to share with friends on a cool summer evening outdoors…just add crusty bread, salad and a bottle of red. Cheers.
This pasta only requires a few fresh seasonal ingredients and is simple to put together.
Tomatoes- Cherry tomatoes roast up beautifully for this recipe. You could also use grape or roma tomatoes.
Olive oil- Extra virgin olive oil is the best choice for the most perfectly blistered roasted tomatoes.
Spaghetti noodles- I used red lentil spaghetti to add to my plant count in this dish, but use any type of spaghetti you like.
Sweet onion- I like to use a sweet onion for its milder flavor.
Corn- In season corn is best. Two ears work perfectly in this recipe.
Basil- Fresh basil is the perfect finishing touch to this dish.
How to make roasted tomato pasta with corn
First, place the cherry tomatoes in an oven-safe baking dish. Drizzle with the olive oil, and season with salt. Roast in the preheated oven for about 20-25 minutes until the tomatoes just start to burst.
Meanwhile, cook the noodles according to package directions and then drain, reserving a cup of the pasta water, and set aside.
While the noodles cook, heat the olive oil in a large sauté pan. Sauté the onions until translucent and then add the garlic, corn and remaining cherry tomatoes.
Next add the noodles and roasted tomatoes into the large sauté pan and toss to combine. Add reserved pasta water in a few tablespoons at a time as needed.
Lastly, finish with the fresh basil and cashew ricotta if using.
Storing your roasted tomato pasta
Any leftover pasta can be stored in a glass airtight container for up to 5 days. I like to store the cashew ricotta separately from the pasta.
To add more veg to this vegan pasta dish add in chopped spinach when stirring all the ingredients together. The heat will make the spinach wilt perfectly at this point in preparation. Diced zucchini is another great add-in. Just toss in when the corn is added and sauté.
If you have a meat lover in the household, sautéed Italian chicken sausage makes for a great addition.
Roasted Tomato and Corn Pasta with Cashew Ricotta
- 3 1/2 cups cherry tomatoes divided (keep 2c whole and cut the remaining 1 1/2c into halves)
- 4 tsp extra virgin olive oil divided
- 8 oz. spaghetti noodles* see note
- 1 c. diced sweet onion about one medium onion
- 5-6 cloves garlic minced
- corn from 2 ears of corn
- salt and pepper to taste
- 1/4 cup basil chopped into long strips
- Heat oven to 425.
- Place 2 cups of the whole cherry tomatoes in a shallow baking dish. Drizzle with 2 teaspoons of the olive oil and season with kosher salt. Roast in the oven for 20-25 minutes until the tomatoes just start to burst.
- Meanwhile, heat a pot of water to boiling and cook noodles according to package directions. When finished cooking drain and set aside.
- While the noodles are cooking heat the remaining 2 teaspoons of olive oil over medium heat in a large skillet. Add the diced onions and cook about 4 minutes until they become translucent.
- Add in the garlic, corn and remaining 1 1/2 cups of halved cherry tomatoes and cook another 2-3 minutes.
- Turn off the heat and add in the noodles and roasted tomatoes. Stir it all together until all ingredients incorporated.
- Top with fresh basil. Dollop cashew ricotta on top (see recipe below).
- 2/3 c. raw cashews
- 1 tsp garlic powder
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1 Tbsp juice from a lemon
- 1 Tbsp water
- 2 tbsp basil leaves
- Soak cashews in hot water for 30 minutes, Drain.
- Place the soaked cashews and remaining ingredients in a food processor. Pulse until a creamy ricotta consistency is reached.
- Add a bit more water if necessary. Add more salt and pepper if desired.