Roasted Garlic Tomato Pasta

Roasting tomatoes and garlic to make fresh pasta sauce gives it a deep, rich and smoky flavor that takes hearty chickpea pasta to the next level.

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30 min


  • 4 large tomatoes, roughly chopped
  • 5 cloves garlic, peeled
  • 1 yellow onion, roughly chopped
  • ¼ cup avocado oil
  • ¼ tsp sea salt
  • ½ tsp ground black pepper
  • ¼ cup plain Greek yogurt
  • ½ tsp raw honey
  • 1 lb chickpea penne pasta (or your choice of pasta)
  • ½ cup fresh basil, thinly sliced
  • ½ cup shredded Parmesan cheese


  1. Preheat oven to 450°F and line a baking sheet with parchment paper. In a bowl, toss tomatoes, garlic, onion, oil, salt and pepper; spread evenly on baking sheet. Roast for 20 minutes.
  2. Carefully transfer roasted vegetables to a blended or food processor; add yogurt and honey and blend until smooth.
  3. Meanwhile, cook pasta according to package directions. Drain pasta and top with fresh sauce, basil and Parmesan.

NOTE: If following our Meal Plan, refrigerate cooked pasta and sauce in separate containers. Reheat when called for.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 607
  • Carbohydrate Content 76.5 g
  • Cholesterol Content 8 mg
  • Fat Content 24 g
  • Fiber Content 19 g
  • Protein Content 35 g
  • Saturated Fat Content 4 g
  • Sodium Content 425 mg
  • Sugar Content 17 g