I had intended to make a simply pasta sauce with roasted cherry tomatoes but, as usually happens with me, I added some other ingredients at the last minute based on what I had in the fridge. Serendipitous cooking is always so much fun, and I’ve been doing it long enough to know that it rarely fails. The ingredients below were for a single serving, so modify as necessary. As always, measurements are approximate.
- Pasta of your choice. I used spaghetti this time, but most types would work.
- Cherry tomatoes. You could use regular tomatoes, but I like the sweetness of cherry tomatoes. I used about 2 cups, cut in half
- Olive oil
- Olives. I used large pitted green olives this time, but use whatever types you like.
- Green onions, diced
- Fresh peas (frozen if fresh are out of season). I used up what I had in the fridge, which came out to about 1 cup.
- Cream cheese. I had a container of Daiya chives and onion vegan cream cheese. I used two tablespoons.
- Soy milk, as necessary, to thin the sauce.
- Salt and pepper, to taste
- Cut the tomatoes in half. Toss in olive oil and salt, and roast at 400F until they are soft and lightly charred.
- As the pasta cooks, saute the green onions, sliced olives, and fresh peas in olive oil. I don’t steam the fresh peas in advance, as I prefer to retain their natural sweetness and bite.
- Add the roasted tomatoes to the onion mix. Add the cream cheese, and mix well. I needed to add a touch of soy milk to thin the sauce. Do NOT use almond or coconut milk, as their flavour simply will not work in the sauce.
- Toss the cooked pasta in the sauce and mix well.