When I first started cooking meatless meals I thought constantly whether I would be able to do it once a week, I never though there was more than maybe 5 proper meal options. But it turned out that the more I cooked vegetarian food, the more ideas came to me. Most often, the ideas that come easiest are pasta dishes. It’s very easy to create a filling and delicious meal without meat when you have pasta as a base to work from.
It can be incredibly simple or really complicated but it’s very hard to go wrong with pasta. In Nigella’s new book “Kitchen”, she has a recipe for Marmite Spaghetti. It’s actually just Marmite, butter and spaghetti. Now, if that’s not simplicity at it’s finest, I don’t know what is. For me, garlic-buttered spaghetti is like Nigella’s Marmite Spaghetti. It’s immensely comforting and wonderful but sometimes, I need a bit more to my meal.
In moments like that, I choose seasonal veg, beautiful herbs and luscious cheese to jazz up my plate of pasta.
That’s exactly what I did with this dish. The key to making this a success is using the absolute best ingredients you can find or afford. Sweet Cherry tomatoes roasted with a splash of Balsamic vinegar, fresh and creamy Ricotta cheese and packed-full-of-garlic basil pesto combined with Al Dente pasta makes one of my favourite meals, ever.
400g cherry tomatoes
2tbsn Balsamic vinegar
1tbsn olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
500g pasta of your choice (I used spaghetti)
300g Ricotta cheese, crumbled
4tbsn basil pesto thinned out with 2tsbn olive oil
- Pre-heat the oven to 220°c.
- Toss the cherry tomatoes with the vinegar, oil and seasonings and transfer to a roasting tray.
- Roast for 15-20 minutes until the tomatoes are blistered and the skin starts coming loose. Keep watching the tomatoes because the oven will be very hot and you don’t want them to burn.
- Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and combine with the tomatoes (and all their pan juices), ricotta and basil pesto.
- Serve with extra Ricotta and basil pesto.