Save this one for nights when you are too tired to make dinner. It’s one of my go-to recipes that fits all the categories of the PB3 plate– grains, beans and vegetables.
It’s also a great recipe because you can make it all year long. Most tomatoes don’t taste good to me outside of the months of August or September but when added to a baking dish with a little olive oil and salt– wow! Roasted cherry tomatoes are my favorite kind of tomato.
More Pasta Recipes
If you like this cherry tomato pasta recipe, then you’ll love these other pasta recipes:
- Cheezy Walnut Pasta
- Broccoli Pesto Pasta
- Monster Green Pasta
- Simple Lentil Pasta Recipe
- Frozen Veggie Orzo Pasta
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Creamy Cherry Tomato Past Recipe with White Beans
Vegan Creamy White Bean Pasta with Roasted Cherry Tomatoes: A healthy and delicious plant-based pasta dish packed with protein and fiber from white beans.
Print Recipe
Servings:4 servings
Ingredients
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 12 ounces penne pasta
- 1 cup great northern beans, rinsed and drained
- 1/2 cup pasta water
Instructions
- Preheat oven to 400 degrees F.
- Toss tohether the tomatoes with the olive oil, salt, pepper, oregano and garlic powder. Place in the oven and bake for 20 minutes.
- Add the beans and stir to combine, then cook another 10-15 minutes until the tomatos are very juicy and slightly browned.
- While the tomatoes are cooking, cook the pasta according to package directions.
- From here, you can either blend together some of the sauce with the reserved pasta water for a creamier pasta OR, add the roasted tomatoes and beans right to the cooked pasta along with some of the pasta water to help make a sauce.
- Taste, adjusting as desired for salt and pepper and serve.
