Mushy Roast Garlic and Cherry Tomato Pasta

I just found this on the Good Food Mood Blog and loved it!! I would always ensure that I was having protein with my meal so would add a handful of red kidney beans or a tin of tuna to this.

Mushy Roast Garlic and Cherry Tomato Pasta
Serving this little supper hot to the table with a good handful of freshly grated Parmesan cheese is an absolute must!  It brings the whole dish together and pumps up all those amazing roasted flavours.

Serves 4 people

Mushy Roast Garlic and Cherry Tomato Pasta

Mushy Roast Garlic and Cherry Tomato Pasta


  • 250g/9oz wholewheat penne
  • 1 large bulb of garlic
  • 1 punnet of cherry tomatoes
  • 1 large red onion
  • 1 tablespoon of balsamic vinegar
  • 3 tablespoons of olive oil
  • A good pinch of sea salt and ground black pepper
  • A large handful of grated parmesan cheese
  • An extra glug of olive oil


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Slice the top off the bulb of garlic so that almost all the cloves are exposed.
  3. Place the garlic in a large roasting tray.
  4. Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in
  5. the roasting tray. Prepare the red onion by peeling and slicing into rough
  6. quarters, place alongside the tomatoes and set aside.
  7. In a separate bowl, mix together the balsamic vinegar and olive oil and
  8. using a pastry brush, brush the mix over the tomatoes, the red onion and garlic bulb. Sprinkle the tomatoes, garlic and onion with a good pinch of sea salt and black pepper. Roast in the oven for 30–35 minutes or until the tomatoes have reduced to half their size.
  9. While the garlic, tomatoes and onion are roasting, bring a medium-sized pot of water to the boil and cook the pasta according to the instructions on the packet. Drain the pasta in a colander and set aside.
  10. When the tomatoes, garlic and onion are cooked, remove from the oven and, using a fork, carefully push out the garlic cloves from their skins and mash all the ingredients together until you have a thick mushy sauce. Tumble the cooked pasta into the roasting tray and add the parmesan cheese and an extra glug of olive oil. Toss everything together until the pasta is evenly coated. Serve in a large bowl and enjoy!
  11. Sugar free

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