Easy Roasted Tomato and Garlic Spaghetti (Vegan, Gluten Free)

  • Author: Mia Zarlengo


Easy vegan and gluten free roasted tomato and garlic spaghetti! 


For the tomatoes:⠀

  • 3 cups cherry tomatoes, rinsed and patted dry ⠀
  • 5-6 cloves of garlic, minced ⠀
  • 2 tbsp olive oil ⠀
  • Salt and pepper ⠀

For the sauce:⠀

  • 2 tbsp olive oil ⠀
  • Juice of 1 lemon ⠀
  • 1/4 cup tomato paste ⠀
  • Pinch of red pepper flakes ⠀
  • Salt + pepper ⠀
  • 1/4-1/2 cup reserved pasta water ⠀

For the pasta: ⠀

  • 12 oz package of spaghetti (gluten free if needed)
  • 2 large handful of baby spinach ⠀
  • Handful of fresh basil, chopped ⠀


  1. Preheat oven to 425°F. In a bowl, toss the tomatoes with the garlic, oil, and season well with salt and pepper. Transfer to a baking dish (use a spatula to get all of the garlic/seasonings and oil out of the bowl and transferred to the pan). 
  2. Roast tomatoes and garlic for 20 minutes, tossing every 5 minutes. 
  3. Cook your pasta according to directions on box while tomatoes are roasting. I recommend salting your pasta water and cooking to al dente. Before draining pasta, reserve 1/2 cup of the pasta water. 
  4. In a skillet over medium- low heat, add olive oil, lemon juice, tomato paste, red pepper flakes, and salt and pepper. Stir to combine, then pour in 1/4 cup reserved pasta water. Let cook for 1-2 minutes.
  5. Stir in the roasted tomatoes and all of the juices/oil from the pan. Let cook for 1 minute, then toss with the spaghetti, spinach, and basil. Add extra pasta water as needed to thin out the sauce. serve and enjoy!