Roasted Strawberry and Tomato Pasta
Ingredients
- 250g–300g strawberries
- 300g cherry tomatoes
- 3 cloves garlic
- 2 tbsp olive oil
- Salt and pepper to taste
- 250g linguine
- 25g nutritional yeast (Nooch)
- Basil, to serve
Preparation
Preheat the oven to 200ºC. Trim the strawberries. Add strawberries, cherry tomatoes and unpeeled garlic cloves to a baking dish. Drizzle with olive oil and season generously with salt and pepper. Roast for 40 minutes until softened and juicy. Remove from the oven and let cool slightly.
Bring a large pan of salted water to a boil. Cook the linguine according to the packet instructions. Drain, reserving a little pasta water.
Squeeze the roasted garlic out of the skins into the tray. Mash everything gently or blend with a stick blender for a smoother sauce. Add the pasta and nutritional yeast, toss to coat and loosen with pasta water if needed. Taste and season.
Divide between bowls. Drizzle with olive oil, scatter over basil leaves, a sprinkle of Nooch, and top with an extra strawberry to finish.
Notes
This recipe is inspired by a Polish classic of strawberries, yoghurt, and pasta, and is dedicated to Iga Swiatek. It serves 2 people.
