"A quick and simply delicious pasta with creamy mozzarella and juicy roasted tomatoes."
Caprese Pasta
5
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Prep time 15mins
Cook time 15mins
Recipe Card
ingredients
- 1 pkg gluten free pasta of choice
- 3 tablespoon olive oil
- salt and pepper
- 1 pkg cherry tomatoes (desired amount)
- 5 cloves garlic
- 1/4 cup vegetable stock
- 1/4 cup heavy cream
- 1/2 cup shredded parmesan
- 1/4 cup reserved pasta water
- 1 bunch chopped fresh basil
- 1 pkg drained mozarella pearls
Method
Step 1
Set a pot of generously salted water to boil. Cook pasta according to package instructions. Save about 1/4 cup of pasta water just prior to draining. Remove from pot, and set aside.
Step 2
Preheat oven to 425. Make a tiny slice in each of the cherry tomatoes (this prevents bursting in the oven and retains all the juices!) Toss tomatoes and garlic cloves in olive oil on a baking tray. Season with salt and pepper. Bake for 10 minutes until fragrant and softened. Remove from oven.
Step 3
In the pot previously used to cook the pasta on medium heat, warm olive oil until shimmering. Add tomatoes and garlic to pot, and add veggie broth. Bring to a simmer for about 5 minutes.
Step 4
Add heavy cream, and parmesan. Stir to melt the cheese. Add salt and pepper to taste.
Step 5
Add cooked noodles, and pasta water as needed to thin sauce. Fold to coat the noodles. Turn off heat.
Step 6
Add mozzarella pearls, and chopped basil in (saving some basil for serving!)
Step 7
Season as needed with salt and pepper.
Step 8
Serve topped with fresh basil, a little olive oil, or a drizzle of balsamic glaze if desired.