Roasted Tomato Sweet Corn Pasta
This pasta is perfect for late summer when both the sweet corn and cherry tomatoes are at their best and most flavorful! It is super simple to make and so good! Perfect for a busy day when you don’t want to spend a long time prepping dinner. It is made with a gluten free chickpea pasta, so it has plenty of protein as well!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 350F degrees, and oil a sheet pan.
- toss the cherry tomatoes and corn with just enough olive oil to just coat them, then spread them out on the tray and sprinkle with sea salt. Place in the oven and bake for about 45 minutes until they are tender and starting to caramelize. Remove from the oven.
- Meanwhile, cook the pasta according to package directions in the filtered water with about 1/4 tsp sea salt.
- When pasta has finished cooking, drain, and add back to the pot, along with the tomatoes and corn, green onions, lemon juice, 2 Tbsp olive oil and sea salt to taste.
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- Heart Healthy