Roasted Tomato & Sage Pasta

“Gluten free pasta that tastes amazing! I love the simplicity of this dish and the fragrant taste of the sage with the sweet tomatoes…” Tash x

Cooks InPrep time: 5 minutes | Cooking time: 20 minutes


350g baby vine tomatoes
5 sage leaves
150g gluten free pasta
100g mozzarella or goats cheese
2 tbsp olive oil or vegan butter
Pinch of pink Himalayan salt, pepper
Pinch of sumac
5g fresh dill


  • Pre-heat oven to 180 deg fan
  • Put the baby tomatoes, and the sage leaves onto a baking tray and into the oven for 20 minutes, or until they start to split their skins and go soft, and the sage leaves go crispy.
  • Make the pasta in salty water according to packet instructions
  • Once you strain the pasta, mix in the baby tomatoes, sage leaves, olive oil, sumac and fresh dill and season with salt and pepper.
  • Mix together and tear the mozzarella or goats cheese and mix through as well. Serve with a sprinkle of dill on the top.
No Comment

Leave a Reply