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Plated meal

Tomato Cream Pasta with Herb Roasted Cherry Tomatoes

  • Vegetarian
  • Pasta
  • Low Calorie
  • Contains Dairy

Spice up those boring spaghetti nights with this super easy, no-fuss tomato-cream sauce with herb roasted cherry tomatoes.

Nutrition Per Portion

  • Calories

    571

  • Carbs

    79.4g

  • Fat

    20.9g

  • Fibre

    4.2g

  • Protein

    16.6g

  • Sugar

    9.7g

  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Preheat the oven to 180C.

  • 1.0 min

    Halve the tomatoes. Season with salt, pepper, dried basil and oregano.

  • 3.0 min

    Peel and finely chop the shallots and garlic.

  • 5.5 min

    Add the tomatoes to the oven and roast.

  • 6.0 min

    Heat the oil in a frying pan over medium-high heat.

  • 7.0 min

    Add the shallots and garlic and cook until fragrant and the shallots begin to soften (1-2 minutes)

  • 8.5 min

    Add the tomato passata and stir through the shallot mixture.

  • 9.0 min

    Add the tagliatelle to the boiling water and cook until al dente (7-8mins).

  • 10.0 min

    Add the cream and stir through until well combined.

  • 11.0 min

    Sprinkle through the brown sugar and season with salt and pepper.

  • 12.5 min

    Finely slice the basil and finely grate the parmesan.

  • 14.5 min

    Stir most of the basil through the sauce (reserving a small amount to garnish).

  • 16.0 min

    Drain the tagliatelle and stir through the tomato cream sauce.

  • 17.0 min

    Remove the tomatoes from the oven.

  • 17.5 min

    Distribute the pasta among serving bowls.

  • 18.5 min

    Garnish with remaining basil, the parmesan and the herb roasted tomatoes.

  • Ingredients

    Olive Oil

    1 tablespoon per person

    Parmesan Cheese

    finely grated

    Brown Sugar

    Garlic

    finely chopped

    Shallots

    finely chopped

    Fresh Basil

    thinly sliced

    Cream

    Tomato Passata

    Linguine Pasta

    Dried Oregano

    Dried Basil

    Cherry Tomatoes

    halved

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