roasted sun gold tomato pasta with almond ricotta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • For the pasta:
  • 2 pints Sungold cherry tomatoes
  • 3 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 2-3 sprigs of fresh basil
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 2-3 tablespoons chopped basil
  • For the almond ricotta:
  • 1 cup blanched almonds
  • 2 tablespoons extra-virgin olive oil
  • 1 medium clove garlic, finely chopped
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon crushed red pepper flakes
  • zest and juice of one medium lemon (about ¼ cup of fresh lemon juice)
  • ¾ teaspoon kosher salt
  • freshly ground black pepper
Instructions
  1. Place the almonds in a bowl and cover with cold water. Let sit for 4-8 hours, drain and then rinse in cool water. To the bowl of a food processor or high-speed blender add the almonds, olive oil, nutritional yeast, garlic, red pepper flakes, lemon juice and zest and salt and pepper. Process on high for 2-3 minutes until smooth, adding water a tablespoon at a time if the mixture is too thick or won't process.
  2. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Finely chop the garlic and add it along with the tomatoes to the baking sheet. Add a few sprigs of basil and the crushed red pepper flakes and toss with the 2 tablespoons of olive oil. Season with salt and pepper and roast until tomatoes have softened and started to brown 15 to 20 minutes.
  3. Cook the pasta according to the package directions and reserve one cup of the pasta cooking water when you drain it. In a large skillet add the tomatoes, pasta and a few tablespoons of the reserved cooking water and toss gently over medium heat to coat the pasta. The sauce should thicken slightly if the pasta seems dry add a bit more of the reserved cooking water until all the pasta is nicely coated. To serve, divide between 4 plates, top with a few tablespoons of the almond ricotta and a sprinkle of fresh basil
Recipe by Scaling Back at https://www.scalingbackblog.com/roasted-sun-gold-tomato-pasta/