Roasted Tomatoes, Fresh Herbs and Meatballs Pasta

Sheet Pan Pasta may be the best reason to turn on your oven. And the star of the show is arguably the best vegetable* summer has to offer, tomatoes.

Let's get started. Toss a couple pints of your favourite small tomatoes with a few aromatics. Then add a package of Butcher Select Meatballs. Mix it up, and then throw it in the oven. In the meantime, cook your pasta and pick some fresh basil (if you have a herb garden, even better). When the tomatoes have roasted (bringing out their delicious flavour) and the meatballs are golden-brown, toss everything together, and guess what!? You're done. Plant-based sheet pan pasta is quicker than ordering your favourite takeout.

*Yes, we know tomatoes are fruit, but we don't put them in our fruit salads.

PREP TIME: 5 minutes
COOK TIME: 25 minutes
YIELD: 4-6 servings


  • 2 pints (about 3 cups) cherry tomatoes
  • 8-10 cloves garlic
  • 3 shallots, sliced
  • ¼ cup olive oil
  • 3 tbsp balsamic vinegar
  • salt and pepper
  • 1-3 rosemary sprigs or other fresh woody herbs
  • 1 pkg Butcher Select Meatballs
  • bunch fresh basil
  • 1 pkg (453g / 16oz) radiatori or other medium sized pasta


  1. Preheat oven to 375F.
  2. On a sheet pan, combine all ingredients except basil and pasta. Toss well then bake in the oven for 25 minutes.
  3. In the meantime, boil a large pot of well salted water. Once boiling, cook pasta according to package directions.
  4. Once tomatoes and meatballs are done. Combine pasta, with tomato and meatball, and fresh basil together in a bowl. Combine well and serve hot or cold.

Tip: Use a microplane to finely grate a brazil nut on top of plant-based pastas to replicate parmesan.

Roasted Tomato & Meatball Sheet Pan Pasta

Be sure to share your Vegan Pasta and Meatballs with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.


Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published