Tonight for dinner I made this delicious one bowl of roasted garlic tomato pasta. Yes, this bowl was just for me. I did save half of it for lunch tomorrow though. I made this because I was in the mood for some delicious tomatoey pasta. I didn’t feel like making my own sauce today, but I will be posting a recipe on how to do that in the future.
Before making this dish, I prepped some gingerbread dough. I’m not quite sure what I am going to do with it. Something told me to make some dough with molasses. Most likely I am going to fill the dough with a pumpkin spread. I thought to myself, “what can I make in between making this dough?” Then, instantly my mind said pasta! I think about making pasta every single day. Honestly, if I could eat pasta daily, I would.
My favorite pasta to use at the moment is Banza’s Chickpea pasta due to the fact that it’s loaded with health benefits. Plus, it just tastes so good. Everything that I’ve cooked with the chickpea pasta has been absolutely amazing. I’m considering purchasing like 100 boxes and keeping them in my pantry forever. I’m just kidding. But, seriously, it’s just that good!
Does anyone else not want to make their own pasta sauce these days? Back in the day, a lot of people used to brag about how their homemade sauce was way better than the sauces that are in the store. But, I don’t think that truly matters anymore with brands like Rao’s Homemade or even the sauces from Trader Joe’s. As someone that is always busy, I don’t always have the time to make a sauce from scratch. So pre-made sauce always comes in handy for me.
How to make roasted garlic tomato pasta fast:
I heated up Rao’s Homemade Roasted Garlic Tomato Sauce. I added a tsp of truffle honey because I didn’t want to add any meat to this recipe. A lot of people add sugar to their tomato sauces because they find it to be too acidic. Honestly, this doesn’t even bother me. I’m all about the acidy. But, I am a fan of tomatoes and some people honestly don’t really like them.
Next, I added some simple ingredients to the pasta. Spinach, garlic powder, herbs de provence, and diced tomatoes. I added the diced tomatoes because I wanted extra tomatoes in the sauce. As I said above, I love tomatoes and I need extra. Haha.
In conclusion, I want to let you know that I topped this pasta with quattro formaggio. Quattro Formaggio is one of my favorite cheese blends! The cheese is a blend of parmesan, asiago, fontina, and provolone. This cheese tastes so good on everything. But, I chose to use this cheese on top of my roasted garlic tomato pasta because it doesn’t overwhelm the pasta the way that a cheese like swiss or cheddar would. Even though it’s a rich cheese blend, it’s not overwhelming at all. If you don’t live near a Trader Joe’s and don’t want to use a cheese blend, just top this pasta with parmesan or mozzarella!
Want more recipes?
- Black Truffle Alfredo Pasta
- Creamy Steak Vegetable Radiatore
- Cheesy Macaroni & Cheese
- Creamy Goat Cheese Pasta
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Roasted Garlic Tomato Pasta
- 1 cup Banza Cavatappi Pasta
- 1/2 cup Rao’s Homemade Roasted Garlic Sauce
- 1 tsp Truffle Honey
- 3 tbsp Diced Tomatoes
- 1/2 cup Spinach
- 1 tsp Herbs De Provence
- 1 tsp Garlic Powder
- 1/4 cup Quattro Formaggio (or Mozzarella Cheese)
- 1 tbsp Grated Parmesan Romano Cheese
- Begin by cooking the pasta according to instructions on the packaging.
- After cooking the pasta, drain the pasta and add in the sauce, truffle honey, diced tomatoes, spinach, and seasoning. Stir and allow to cook on medium/high heat until the spinach wilts and the sauce is fully heated. Add in 1 tbsp of Grated Parmesan Romano Cheese.
- Allow to simmer for 15 minutes. Remove from pan and top with quattro formaggio cheese.