Macaroni with roasted tomatoes

Ingredients

• 225 g macaroni
• 6 ripe tomatoes
• 30 g vegan butter
• Chopped parsley, for sprinkling
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of macaroni
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• What to use instead of tomatoes

Instructions

1. Preheat the oven to 200°C (400°F).
2. Remove the stems from the tomatoes and squeeze out the seeds. Put them on a baking sheet with the vegan butter and roast them for about 20 minutes, basting them once or twice with the vegan butter and their juices.
3. Meanwhile, cook the macaroni in salted water and drain it well.
4. Transfer it to a dish, pour the juices and vegan butter from the baking sheet over it, season with salt and pepper and toss gently.
5. Arrange the tomatoes around it, spaced apart, smooth whole side up, and sprinkle blanched, chopped parsley over the pasta.

Nutrition facts

Approximate, per serving (about 275 g). Calculated with data from USDA FoodData Central.