roasted Sungold tomato pasta with almond ricotta

Roasted Sungold tomato pasta with almond ricotta (vegan) | www.scalingbackblog.com

Every year I plant Sungold cherry tomatoes, and every year I regret that I didn’t plant more.  I always plant at least two in case one of them is stunted or just doesn’t do well.  The last few years I haven’t really felt like gardening much, but this year it felt right.  I’m trying to grow flowers as well as a variety of vegetables and feeling the soil under my fingers and to watch something mature from seed to table makes all that hard work worth it.  

Roasted Sungold tomato pasta with almond ricotta (vegan) | www.scalingbackblog.com

Roasted Sungold tomato pasta with almond ricotta (vegan) | www.scalingbackblog.com

Roasted Sungold tomato pasta with almond ricotta (vegan) | www.scalingbackblog.com

Roasted Sungold tomato pasta with almond ricotta (vegan) | www.scalingbackblog.com

This year I may have gone a bit overboard and planted five, they are producing like gangbusters, and I have been snacking on them for weeks.  If you haven’t tried them, they are much sweeter than regular cherry tomatoes and have a lovely orange color when ripe.  I’ve been eating them straight off the vine but realized I should put all this bounty to work in the kitchen.  

Roasted Sungold tomato pasta with almond ricotta (vegan) | www.scalingbackblog.com

There is no substitute for homegrown produce but roasting the tomatoes over high-heat brings out their sweetness and mellows out any shortcomings they may have.  If you can’t find Sungold tomatoes, any cherry tomato will work.  The almond ricotta involves an overnight soak, but it really makes the dish.  Any leftover ricotta makes a great sandwich spread or dip, you could flavor it with harissa, sun-dried tomatoes, chipotle peppers or lots of fresh herbs.

Here is a video to show you how to make it step-by-step!

 

 

If you make this roasted Sungold tomato pasta, be sure to tag #scalingback on Instagram – I love seeing what you create in your kitchen! You can also find me on FacebookTwitterPinterest and Snapchat (username: scalingback)

Roasted Sungold tomato pasta with almond ricotta (vegan) | www.scalingbackblog.com

 

roasted sun gold tomato pasta with almond ricotta
Author: 
Prep time: 
Cook time: 
Total time: 
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

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

  • Leave a Comment
  • Facebook
  • Twitter
  • Pinterest
  • Stumbleupon
  • Email
  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: