"creamy" Mac & Roasted Cherry Tomatoes Recipe

Boil pasta

Bring a large pot with 4 cups water and 1 tablespoon salt to a rolling boil. Add 12 oz elbow macaroni and cook until al dente according to package instructions (typically 7–9 minutes). Reserve 3/4 cup of the starchy pasta cooking water then drain pasta and set aside, tossing with a little oil to prevent sticking.

Preheat oven

Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment or lightly oil it.

On the prepared sheet pan, toss 2 cups cherry tomatoes with 2 tablespoons olive oil, 2 thinly sliced garlic cloves, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon red pepper flakes (if using). Spread tomatoes in a single layer with cut sides up when possible.

Roast in the preheated oven for 18–22 minutes, until skins are blistered and some tomatoes have burst but most retain shape. Remove from oven and set aside. The roasted garlic will be mellow and slightly caramelized—reserve any juices on the pan.

While tomatoes roast and pasta cooks, prepare the sauce. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté 6–8 minutes until softened and translucent, stirring occasionally.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic. Remove from heat and let cool slightly (30–60 seconds) so it blends smoothly.

In a high-speed blender combine the sautéed onion and garlic, 3 oz drained soaked raw cashews, 1.5 cups unsweetened almond milk, 3 tablespoons nutritional yeast, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Blend on high until completely smooth, about 60–90 seconds. Taste and adjust seasoning—add a pinch more salt or a splash more lemon if desired.

If you prefer a thicker sauce: whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Heat the blended sauce in the same skillet over medium-low, whisking in the slurry and simmering gently for 2–3 minutes until it thickens. If sauce gets too thick, whisk in reserved pasta water, 1 tablespoon at a time, to reach desired consistency. If not using cornstarch, simply warm the blended sauce and thin with pasta water as needed.

Return drained pasta to the pot or to a large skillet set over low heat. Pour the warm creamy sauce over the pasta and toss gently to coat. Add 2–3 tablespoons reserved pasta cooking water if needed to create a silky, clingy sauce.

Fold in the roasted cherry tomatoes and any pan juices carefully — aim to keep some whole tomatoes intact while distributing the flavor. Heat together 1–2 minutes just until everything is warm; avoid breaking tomatoes too much.

Taste and adjust seasoning with additional salt, pepper or lemon juice. Stir in 1 teaspoon olive oil and 1/4 cup thinly sliced fresh basil. Sprinkle lemon zest if using.

Serve immediately, garnished with additional basil and a grind of black pepper. Leftovers can be stored refrigerated up to 3 days; rewarm gently and add a splash of plant milk or reserved pasta water to refresh the sauce.