This simple recipe for spaghetti pasta nests with flavorful homemade oven-roasted tomato sauce and vegan mozzarella is easy to make and absolutely delicious! Make the sauce ahead and you can always serve these stunning noodle nests whenever you need a quick lunch or dinner!
The Best Homemade Tomato Sauce with Pasta and Vegan Mozzarella
This super easy pasta recipe will be your go-to dish when you need something flavorful and filling in less than 40 minutes without having to do much. Making the pasta sauce is very simple and quite effortless!
All you need to do is place all the sauce ingredients on a baking dish and let it roast until all the flavors mesh beautifully together. Then mash the tomatoes, toss with al dente pasta, and garnish with vegan mozzarella, cherry tomatoes, vegan parmesan, and fresh basil.
Et voilà – now you have a delectable dish that rivals any pasta in Italian restaurants!
How to Preserve Homemade Tomato Sauce
I recommend making a big batch of this scrumptious oven-roasted, deliciously herbed pasta sauce and keeping some for future pasta cravings. Though there are several ways to preserve homemade pasta sauce, water bath canning is the easiest way to do it. All you need are glass canning jars and a pot of boiling water.
- Sterelize your jars. Clean your glass jars thoroughly by lightly boiling them in water for at least 20 minutes, including the lid. Let them air dry.
- Pour the hot sauce into the sterile jars and place the seal tightly. Make sure that it is sealed correctly and completely. I recommend using a funnel to keep the mouth of the jar clean.
- Place the jar in a pot of boiling water for 15 to 20 minutes. It will be fully sealed once you hear a pinging sound, which signals that the seal has concaved and the jars are air-locked and shelf-stable. Let it completely cool and store in a cool, dry area. It will keep for about 12 months.
If you do not have canning jars, you can sterilize regular jars instead and skip the last step. It will keep the sauce fresh for a few weeks in the fridge. Or you can freeze it for 3 months instead.
Ingredients for Vegan Tomato Mozzarella Pasta
- Olive oil: use extra virgin olive oil for best results.
- Aromatics: I used onion, garlic and tomato paste for a savory flavor base.
- Italian herbs: A mix of basil, marjoram, thyme and rosemary to season the sauce perfectly. You can use both dried or fresh herbs.
- Raw cane sugar: you can use other types of sugar you have.
- Salt and black pepper: to taste
- Tomatoes: You can choose any variety of tomato or combine different varieties. Small cherry tomatoes do not need to be cut in half.
- Spaghetti: you can use your preferred noodles or try my homemade vegan pasta recipe.
- Vegan mozzarella: I use my homemade vegan mini mozzarella cheese balls, however, feel free to use your favorite dairy-free alternative or store-bought ones if you find any.
- To garnish: cherry tomatoes, vegan parmesan, fresh basil.
How to make roasted tomato sauce pasta
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Roast the veggies
Start by adding olive oil, tomato paste, onions, garlic, Italian herbs, sugar, salt and pepper to a baking dish. Mix to combine and spread evenly on the bottom. Next, cut the tomatoes in half, remove the stalk and place them cut side down on top of the seasoning mixture. Roast in a preheated oven at 392 °F (200 °C) for about 30 minutes.
Step 2: Cook Pasta, mash tomatoes and combine
A few minutes before the end of the baking time, cook the pasta so it is ‘al dente’ when the tomato sauce is done. Once the tomatoes are done baking, remove from the oven. Carefully peel off the skin and mash with a fork. Drain your spaghetti and combine with the tomato sauce.
Step 3: Garnish and serve!
Now you can assemble your tomato spaghetti pasta into noodle nests and garnish with vegan mozzarella, cherry tomatoes, vegan parmesan and fresh basil. Enjoy your meal!
Tips for making this recipe
- Use fresh, plump tomatoes only. This is very important, especially if you want to preserve your tomato sauce. Also, I highly recommend using sun-ripened tomatoes as they have the best flavor.
- If you like to have a smoother sauce, you can quickly place blitz it in a food processor until you reach your desired consistency.
- If you like your pasta on the saucy side, keep a cup of reserved pasta water and add in splashes until you are satisfied.
- Add the pasta to the tomato sauce right after cooking, dripping wet, and toss until evenly coated.
- If you are looking for more vegan pasta recipes, check this list of best Pasta Sauces that are guaranteed to please everyone!
These Spaghetti Nests with Tomato Sauce and Vegan Mozzarella are:
- Plant-based
- Meatless
- Can be made with gluten-free pasta
- Fresh-tasting
- Flavorful
- Rich and savory
- Herb-infused
- Cheesy
- Easy to Make
- Decadently Delicious!
- Perfect for lunch or dinner!
More easy vegan pasta recipe to try
- White Bean Carbonara
- Sweet Potato Pasta Sauce
- Vegan Mac and Cheese
- Cauliflower Alfredo Pasta
- Lentil Bolognese
- Spinach and Mushroom Pasta
- Creamy Lemon Pasta
- Roasted Red Pepper Pasta Sauce
- Lentil Mushroom Ragu
- Creamed Spinach Pasta
- Creamy Tomato Pasta
- Pumpkin Alfredo Pasta
- Vegan Broccoli Mac and Cheese
If you try this easy roasted tomato sauce recipe, feel free to leave me a comment and a star rating! And if you take a photo of your beautiful spaghetti nests and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Roasted Tomato Sauce Pasta (Spagetti Noodle Nests)
Author:Ingredients
To serve
- 17.6 oz (500 g) spaghetti or other pasta
- cherry tomatoes
- vegan mozzarella
- vegan parmesan
- fresh basil
Instructions
*Note: Feel free to check out the recipe video + step-by-step pictures above!
- Preheat the oven to 392 °F (200 °C).
- Add olive oil, tomato paste, finely chopped onions, pressed garlic, Italian herbs, raw cane sugar, salt and pepper to a baking dish. Mix to combine and spread evenly on the bottom.
- Cut the tomatoes in half, remove the stalk and place them cut side down on top of the seasoning mixture.
- Roast in the preheated oven for about 30 minutes. Then remove from the oven and allow to cool slightly.
- A few minutes before the end of the baking time, cook the pasta to 'al dente' according to the package instructions. Then drain.
- Carefully peel off the skin of the tomatoes and mash with a fork. Add the dripping wet pasta and toss to coat.
- Serve your tomato pasta in bowls or on plates and garnish with vegan mozzarella, cherry tomatoes, vegan parmesan and fresh basil.
- Enjoy!
Notes
- Tomatoes: You can choose any variety of tomato or combine different varieties. Small cherry tomatoes do not need to be cut in half.
- Herbs: You can also use fresh herbs such as basil, marjoram, thyme and rosemary.
- Storage: in a sealed jar and kept in the refrigerator, the sauce will keep for a few weeks. Optionally, you can also preserve the tomato sauce (instructions are mentioned in the text above). Then it will keep for about 12 months. Or you can freeze it for 3 months.
- The Nutritional information is calculated for 1 serving of tomato sauce of 4.
- More information about the recipe are mentioned in the blog post above!
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