Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Creamy Roasted Tomato Pasta

This creamy comfort meal is perfect to satisfy all those fall cravings. This plant based vegan recipe is simply to make and perfect for meal prepping, or a quick dinner recipe! This recipe is vegan, gluten-free, oil-free, high-protein, high-fiber, plant based, and dairy-free!

Happy Wednesday friends! I don't know about you, but this week sure feels like it's flying by! I have been super busy with work, so my apologies for being less active than usual on my social media pages! I also have been less active, because when my Instagram got restricted (still a mystery), I started to get used to not posting, and I hated it! I love sharing my recipes with you guys, and connecting with you all. The All Natural Vegan is still in it's early development days, but I am so excited about what the future holds!

This Wednesday's recipe is a simple and delicious recipe. I love pasta in all forms. For me it's one of those foods you really can't go wrong with. I personally prefer red sauce over white sauce, but when you mix the two of them together, now we're talking. There are plenty of sauce recipes out there for creamy red sauce, but I am almost positive this recipe is something you haven't heard of before, at least I had not heard of it before.

I came up with the idea for this recipe awhile ago when I made a buddha bowl and realized just how delicious tahini and roasted tomatoes taste together. I almost always top my buddha bowls with tahini, and recently I have been getting tons of tomatoes from my garden. I get sick of plain tomatoes pretty easily, so I decided to roast them on a sheet pan with the rest of my vegetables. Whenever I cook anything in the oven I have to use my Zulay Baking mats, they are honestly the biggest game changer for oil-free cooking. I can simply cut the vegetables up and place them on the baking sheet and it's good to go, they come out perfectly crisp, and never stick to the pan, "NATURALVEGAN10" saves you some cash!

Back to what I was saying, tahini and tomatoes is an insanely delicious combo. I am shook to my core that I don't see this combination everywhere, because it is simply delicious!

After realizing how delicious this combination is, I added a couple more ingredients to enhance the flavors and really make this dish stand out. This dish is so easy to make, and perfect for meal prepping! I don't meal prep too much at the moment, because I am back living with my parents after graduating, but when I was at school I meal prepped regularly, so I always appreciate a meal prep friendly recipe.

This recipe is also great, because this is just the base. The next time I make this recipe, I plan on adding more vegetables to it. I think that kale, or broccoli would taste delicious in it for a healthy green, as well as chickpeas, or peas for a protein and fiber boost! As I say with all my recipes, the customization is really up to you, the best diet for you is the one made up of foods you like. Obviously I don't mean eat tubs of ice cream, but if you prefer carrots over broccoli, don't force broccoli into your diet, just because you see people online promoting it. I encourage you to branch out and try things you haven't before, or haven't had in awhile, but don't force anything. With that said, I think it's time we get to the recipe!


Serves: 4

Total time 35 Minutes:


  • 1 Box spaghetti of choice - I went with bean based for a gluten-free option.

  • 4 Cups roma tomatoes

  • 6 Garlic cloves

  • 1 Bunch basil

  • 1/3 Cup tahini

  • 1 Tablespoon nutritional yeast

  • black pepper


  1. Begin by preheating your oven to 400.

  2. Chop the roma tomatoes in half and place on the baking sheet along with the garlic cloves. Place in the oven and roast for 30 minutes.

  3. While the tomatoes and garlic cloves are roasting, boil water and cook the pasta, strain and set aside.

  4. Once the tomatoes and garlic cloves are roasted, remove from the oven and place in a high speed blender with the tahini and nutritional yeast and blend until smooth. Pour over the pasta and mix. Chop the basil and mix. Top with black pepper and serve, enjoy!

Are you constantly struggling to find whole foods plant based vegan recipes? Sick of seeing a vegan recipe on Pinterest only to go to website and find the recipe is loaded with processed oils and sugars? Here at The All Natural Vegan I am committed to creating healthy vegan recipes that are plant based vegan, free of refined sugar (no coconut sugar either!), no vegan butter, no refined oil ( I sometimes use cold pressed oils in salads, I never heat oil, I cook 100% without oil!), and mostly gluten-free. I do not have a gluten allergy or gluten intolerance, but I am constantly creating gluten-free recipes and options! If this sounds like the way you eat, or want to eat make sure to subscribe to my email list so you never miss the next healthy recipe!