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Summer pasta, vegan roasted tomato pasta with cashew ricotta

Roasted Tomato and Corn Pasta with Cashew Ricotta

This dish is bursting with the flavors of summer. Best enjoyed with in-season produce.
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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 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
  • salt
  • 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

Method
 

  1. Heat oven to 425.
  2. 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.
  3. Meanwhile, heat a pot of water to boiling and cook noodles according to package directions. When finished cooking drain and set aside.
  4. 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.
  5. Add in the garlic, corn and remaining 1 1/2 cups of halved cherry tomatoes and cook another 2-3 minutes.
  6. Turn off the heat and add in the noodles and roasted tomatoes. Stir it all together until all ingredients incorporated.
  7. Top with fresh basil. Dollop cashew ricotta on top (see recipe below).

Notes

I like to use lentil spaghetti in this recipe for added fiber and protein. Any version of your favorite spaghetti will work.