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Roasted Cherry Tomatoes and Greens Pasta

What you need: 

20-30 cherry tomatoes, halved
4 tablespoons extra virgin olive oil, divided
1 teaspoon dried oregano
6-7 garlic cloves, crushed to paste
2 tablespoons vegan parmesan, optional
1 teaspoon salt
1/2-1 pound pasta
1 bunch kale, mustard greens, swiss chard, etc, chopped 1/2"
2 garlic cloves, chopped

What you do: 

1. Preheat oven to 250 degrees F. Prepare cherry tomatoes for roasting by scooping out the seeds with a small spoon (tedious I know). Combine 2 tablespoons olive oil with oregano and garlic. Add in vegan parmesan, if you have it.
2. Line a baking sheet with parchment paper, put tomato halves onto the sheet, and drizzle filling into them evenly. Depending on the size of your tomatoes you might need to make more filling. Sprinkle a little salt on each.
3. Bake tomatoes (again depending on size) until they begin to shrink and slightly blacken on the bottom, about 30 minutes. While tomatoes are cooking, prepare pasta according to package instructions.
4. In a saute pan, heat 2 tablespoons olive oil on medium-high heat, add in the greens and chopped garlic, saute stirring frequently for 5-10 minutes, until wilted.
5. Drain pasta, combine with greens and tomatoes. You can leave the tomatoes whole or give them a rough chop to make it more like a tomato sauce. Toss with more parmesan and serve.
Hope you like it as much as I do!

Preparation Time: 
40 minutes
Cooking Time: 
Recipe Category: 


Truely amazing Post thanks for sharing it it was fun making recepie

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This was absolutely divine  :)>>>
I used spinach for my greens, and the only change I made was to toss the spaghetti (wholeweat) in freshly grated nutmeg and a tiny bit of soy margarine, delicious! Will use this recipe lots and lots, great for impressing guests too!


this was awesome... 5 stars...

like a previous poster said, my tomatoes were not done after 30 minutes either... i left them in for an extra 10 (total of 40 minutes) and turned the oven up to 270 and they still werent done, but i took them out anyway and they were delicious. also, i deseeded the tomatoes by squeezing them instead of scooping them out (per a previous posters suggestion) and it worked great. added some broc and baby bella mushies for extra yummy goodness.


The tomatoes in this recipe were so so good!! I substituted basil for oregano as a few of the other posts mentioned and it was just really tasty. There were leftover tomatoes, so I toasted an english muffin, a little vegan margarine, a little vegan cheese, tomatoes, and broiled it for a couple of minutes...delicious mid-morning breakfast treat the next day!


This is a good pasta. I think the tomato idea is great, but I used basil instead of oregano. I also turned up the heat gradually to 375 b/c I needed the oven for the vegan "ribs." I used a little bit of rainbow chard for the greens, but used too much pasta for the tomatoes and greens. It was good though!  :)


WOW!!  This is a wonderful pasta!  I just served it for Easter and my non vegan family loved it!!  I made it a day ahead and served it cold.  The only change was that I had to roast the tomatoes @ 325 degrees for 40 min. and I only used 1/2 tablespoon of olive oil to saute the greens and with the tomato marinade that was the perfect amount; it was not too oily.  Thank you for a fantastic recipe.  I'll make this often.


This was DELICIOUS. I made it for my mom & friend, who aren't vegans/vegetarians and they said I should make it again. I added zucchini to mine because I didn't have enough to put much filling, so I put zucchini for more veggie flavor. I cooked them with the tomatoes.


This recipe was very good and looked wonderful!  I used spinach and sauteed that w/olive oil.  Came out alittle too greasy especially w/tomatoes already having oil on them too.  I might cut back on the evoo or maybe just steam the spinach next time.  Overall great recipe to try and would definately make again!  :)



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