Roasted Tomato and Garlic Ricotta Pasta – A Creamy, Dreamy Meatless Dinner
Roasted Tomato and Garlic Ricotta Pasta – a simple yet incredibly flavorful pasta dish featuring sweet, caramelized roasted tomatoes and creamy ricotta blended into a silky sauce. The roasted garlic adds depth and richness without overpowering. Ready in under 45 minutes, this vegetarian pasta tastes like something from a fancy Italian restaurant!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish, Pasta
- Method: Roast, Blend, Boil
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 pound (450g) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- 8 ounces (225g) pasta (spaghetti, fettuccine, or other)
- 1 cup (240ml) reserved pasta cooking water (adjust as needed)
- ½ teaspoon chili flakes (optional)
- ½ cup (120g) ricotta cheese
- Handful of fresh basil leaves
- Grated Parmesan cheese, for serving
Instructions
- Roast the tomatoes and garlic: Preheat the oven to 400°F (200°C). Arrange the halved tomatoes on a baking dish, cut side up. Place the whole garlic head beside them after cutting off its top to expose the cloves. Drizzle everything with olive oil, then season with salt and pepper. Roast uncovered for 20 minutes, then cover loosely with foil and continue roasting for another 10 minutes until the tomatoes blister and caramelize, and the garlic becomes soft.
- Cook the pasta: While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup (240ml) of pasta cooking water before draining the pasta.
- Blend the sauce: Once the roasted ingredients are cool enough to handle, squeeze the soft garlic cloves out of their skins into a blender. Add the roasted tomatoes, fresh basil, chili flakes (if using), ricotta cheese, and ¼ cup (60ml) of the reserved pasta cooking water. Blend until smooth, adding more water as needed to create a silky sauce.
- Combine pasta with sauce: Transfer the cooked pasta to a large skillet over medium heat. Pour the blended sauce over the pasta and toss to coat evenly. If the sauce is too thick, gradually add more reserved pasta water, a little at a time, until the desired consistency is reached.
- Season and serve: Taste the pasta and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with freshly grated Parmesan cheese and more basil leaves for freshness.
Notes
- Use ripe vine tomatoes or Roma tomatoes for the best roasted flavor – cherry tomatoes also work well.
- Don’t skip roasting the garlic – it becomes sweet, mellow, and spreadable rather than sharp and pungent.
- Saving pasta water is essential – the starchy water helps the sauce cling to the pasta beautifully.
- For a dairy-free version, substitute ricotta with cashew cream or silken tofu.
- Add cooked shrimp, grilled chicken, or crispy pancetta for extra protein.
- Roasted vegetables like zucchini, bell peppers, or eggplant make great additions.
- Leftovers can be refrigerated for up to 4 days – add a splash of water when reheating.
- This sauce freezes beautifully for up to 3 months.