I was not home an hour before I started to assess what I had in the house that I needed to use. We had a bunch of Roma tomatoes from the garden that no one ate while I was away so I decided to create a meal centered around them.
To me, Roma tomatoes scream pasta sauce. I am not sure exactly why that is, perhaps that is what my Mother and Grandmother used to make their sauce? Anyway, as I started thinking about their use I remembered a friend told me she had made a roasted tomato pesto sauce and I decided I would take a stab at making one of my own.
This was minimal work and it was very rich and flavorful. Mr. Meat and Potatoes tasted it and asked if it had some sort of cheese in it. The way the ingredients come together do create a nice creamy cheese-like sauce.
As you can imagine, I am really glad to be home in my kitchen creating my own vegan eats!
Creamy Roasted Tomato Pesto Pasta
6 Roma tomatoes, halved
1/2 cup pine nuts
1 cup packed fresh basil leaves plus a few for garnish
Juice of one lemon
2 cloves garlic
2 tsp nutritional yeast (optional)
1 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
1//2-1/2 +1 tbsp extra virgin olive oil
Salt and Pepper to taste
1 lb pasta cooked according to package directions (I used elbow macaroni)
Heat oven to 350 degrees. On a shallow baking sheet sprayed with cooking oil place the Roma tomatoes cut side up. Sprinkle with salt and pepper and drizzle with 1 tbsp olive oil. Roast at 350 until slightly charred and soft- about 25 minutes.
Place tomatoes and all other ingredients except the olive oil in a food processor or powerful blender and blend until smooth. Slowly add the olive oil until the sauce reaches a nice creamy consistency and coats a spoon nicely.
Serve over pasta. Garnish with basil.