Roasted Tomato Garlic Butter Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C (fan 160°C / 356°F). Place cherry tomatoes, minced garlic, and sliced mushrooms on a large roasting tray. Drizzle with extra virgin olive oil and season with ground turmeric, dried oregano, salt, and black pepper. Toss well to coat. Roast for 30–35 minutes until the tomatoes are caramelised and blistered and the mushrooms are golden.

Step 2

Bring a large pot of salted water to a rolling boil. Cook wholegrain pasta according to package instructions, typically 10–12 minutes for al dente. Before draining, reserve 120ml (½ cup) of starchy pasta water. Drain and set aside.

Step 3

Transfer all roasted tomatoes, garlic, and mushrooms directly into a blender. Add the chickpeas, raw baby spinach, butter, basil, balsamic glaze, lemon juice, and black pepper. Blend until completely smooth and silky. The heat from the roasted vegetables will wilt the spinach as it blends. If the sauce is too thick, add reserved pasta water one splash at a time until the desired consistency is reached. Taste and adjust seasoning.

Step 4

Add the drained pasta back into the empty pot over low heat. Pour the blended sauce over the pasta and toss well until every strand is evenly coated. Divide into bowls, garnish with fresh basil leaves and a crack of black pepper. Place chili flakes on the table as an optional garnish for individual heat preference.

Step 5

Optional — Chill the Sauce Allow the blended sauce to cool and refrigerate for 30+ minutes before combining with pasta for a thicker, richer, buttery consistency.