Roasted Tomato, Garlic and Parsley Pesto Pasta

One of my favorite things to do with tomatoes is to roast them. Toss them with some olive oil, chopped parsley, little sea salt and garlic and it’s a blissful experience. They come out of the oven ready to start a party in your mouth. Honestly I could just sit there and eat them by themselves but they are equally delicious in a pasta and that’s what we’re making today.

Pasta is probably one of my favorite foods, I’ve been gluten free for about a year and a half now and I’ve eaten my way through a vast ocean of gluten free pasta. Some are fantastic and some I’m not quite sure how people consider them edible. One of my favorite brands is Tinkyada, it tastes the closest to a regular pasta that I’ve come across. It’s a bit on the pricey side. If I’m not looking to spend a lot on gluten free pasta and want one that’s pretty good I usually go with Trader Joe’s house brand or you can choose whatever one you prefer.


Roasted Tomato, Garlic and Parsley Pesto Pasta

Prep Time: 15 mins | Cook Time: 30 mins

The roasted garlic tomatoes add a burst of sweet and saucy to this herbaceous pesto pasta tying the dish together in a medley of spring flavors.

Number of servings: 4


Gluten Free Spaghetti

Roasted Tomatoes:


16 oz container of grape tomatoes

3 cloves of garlic, minced

2 tbsp parsley, chopped

1 tbsp olive oil

1 tsp sea salt

1/4 tsp pepper

Parsley Spinach Pesto:


1 bunch of flat leaf parsley

1/2 cup spinach

1/4 cup sunflower seeds

4 cloves of garlic

1/4 cup olive oil

1/4 cup vegan parmesan

1 tsp sea salt

Juice of 1 lime or lemon

1 tsp Mediterranean garlic sauce (optional)

To start preheat the oven to 375 degrees. Toss tomatoes with olive oil, parsley, garlic, sea salt and pepper. Line the baking sheet with parchment paper and place the tomatoes on the sheet and place in the oven for 20-25 minutes.

In the meantime bring a large pot of water to a boil for the pasta. While your water is coming to a boil add all the pesto ingredients into a food processor or blender and process till well blended. You can thin the mixture with a bit of water if the pesto is too thick.

Once the water for your pasta is boiling, add the pasta and cook until al dente. For gluten free pasta it tends to take a bit longer, usually 14-16 minutes or so. You can refer to the package for suggested cooking times. When your pasta is done boiling, drain in strainer and rinse with cold water for best texture.

To assemble your dish, toss pasta in a large bowl with the pesto, plate your pasta and add roasted tomatoes on top and you’re ready to rock.

*You can purchase vegan parmesan at many local grocers or you can make your own. I make my own, it’s super simple. Just add all ingredients to a food processor and grind to a fine powder.

Vegan Parmesan:

3/4 cup cashews

3 tbsp nutritional yeast

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

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