Smashed Tomato Skillet Pasta




RECIPE: Makes 8 Servings

Lemon & Garlic Infused Tomato Skillet Pasta

  • 1 Box of Spaghetti
  • 4 cups Cherry Tomatoes
  • 1 whole head of Garlic
  • 2 tbsp Olive Oil
  • 1/4 cup Lemon Juice
  • 1/4 cup White Wine
  • 1 tbsp Balsamic Vinegar
  • Salt
  • Pepper
  • Fresh Basil
  • optional toppings: vegan parmesan, tofu ricotta, basil pesto.


Prep: 3 minutes

Bake Time: 30-35 minutes at 400F

  • Preheat your oven to 400F.
  • Chop the top of the head of garlic off so the cloves are exposed, place it face down on a baking tray.
  • Place the cherry tomatoes on the same baking tray and toss with olive oil, balsamic vinegar, salt, and pepper to taste.
  • Bake the tomatoes and garlic for 30-35 minutes until the garlic is browned and soft and the tomatoes have burst.
  • As the tomatoes and garlic are baking bring a large pot of water to a boil and salt it heavily. Cook your pasta as instructed on the box.
  • Remove the baking tray from the oven once everything is ready and set the garlic head aside.
  • In a skillet over medium-high heat smash the tomatoes with a spoon or fork while adding the white wine slowly to the sauce.
  • Squeeze the cloves from the cooled head of garlic and smash with a fork, add to the simmering sauce.
  • Once your pasta has cooked thoroughly strain it through a sieve and toss with 2 tbsp of olive oil & the lemon juice, along with salt and pepper.
  • Serve the pasta with a good amount of the smashed tomato sauce and top with vegan parmesan, tofu ricotta, basil pesto, fresh basil and more black pepper (or whatever other toppings you desire).
  • Enjoy!
Per 1 serving-
Calories: 283 cal | Total Fat: 4g |Carbohydrates: 48g | Natural Sugar: 6g | Fibre: 4g | Sodium: 350mg | Protein: 9g

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