Creamy Pasta with Roasted Tomatoes and Crispy Topping
Comforting noodles swimming in a creamy, savory and nutritious sauce studded with roasted tomatoes and topped with a crisp "buttery" topping. We're blending prepared Romesco or Marinara sauce with a creamy cashew base to get things extra lush, which also means this meal comes together in a snap!
2cupsRomesco* or Marinara sauce(store bought or make your own, see link in notes)
1 ½cupsraw cashew pieces**
2tbspvegan butter or olive oil
¾cupPanko bread crumbs
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the cherry tomatoes in the olive oil and roast for 10-15 minutes, or just until some of them start to release their juices, shaking the pan around occasionally. The goal is to have them keeping most of their juices and shape so you aren't left with just tomato skins. Remove from oven.
Prepare the noodles according to package directions.
Combine the Romesco or Marinara sauce with the cashews, veggie broth and nutritional yeast (if using) in the blender. Blend on high until smooth. Pour into a medium pot and whisk over medium heat until hot and slightly thickened.
Melt the vegan butter and pour over the Panko bread crumbs in a small bowl, mixing well. If using olive oil, simply mix with the Panko bread crumbs.
Drain the noodles and toss with the sauce in an oven safe dish or skillet. Gently fold in the roasted tomatoes. Sprinkle the prepared Panko over the top and place in the hot oven with broiler on high for 3-5 minutes or until the topping is lightly browned, keeping an eye on it so your breadcrumbs don't burn.
*Here's a link to my Romesco recipe.**If you don't have a high-speed blender, doing a quick soak is the easiest way to soften the cashews if you didn't have them pre-soaked for 8 hours. Add the cashews to a small pot and cover with water. Bring to a boil and simmer for about 10 minutes.Try finding cashew pieces which not only soften faster but are considerably cheaper! Win win!