Roasted Tomato, Onion, & Arugula Pasta

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people


  • 8 oz Al Dente Red Lentil Sweet & Sweet Potato Pasta
  • 1 Small onion chopped
  • 3 Garlic cloves minced
  • ½ tsp Crushed red pepper flakes
  • 22 oz Cherry tomatoes halved
  • 2 tbsp Butter if vegan, use plant-based alternative like Earth Balance
  • ½ cup Fresh arugula
  • Parmesan cheese for serving (optional)


  • Boil well-salted water for pasta. Cook to al dente, and then drain, reserving ½ cup of the pasta water.
  • Heat 2 tbsp olive oil in skillet. When oil is warm, add diced onions and let cook for 5-7 minutes, or until translucent.
  • Add minced garlic, red pepper flakes, and tomatoes, and cook for an additional 5 minutes or so. The tomatoes should be softened and release juices in the skillet.
  • Add pasta water to tomato and onion mixture, and bring to a simmer. Stir in the pasta and butter, and top with arugula. Serve with parmesan cheese, if desired.

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