Quick Vegan Weeknight Ravioli With Roasted Tomatoes and Basil

Does it feel like there are too many pasta dishes here on I Nourish Gently? I don’t think so! The most amazing thing I discovered just a few months after I went vegan was that I could eat all the pasta I wanted to, without unhealthy gain weight! Turns out you only get fat from pasta if you combine it with fat-loaded animal ingredients like cheese and sauces.

This light, delicate vegan version of ravioli is satisfying enough without the artery-clogging foods mentioned above. With only a handful of ingredients, this is extremely quick to put together. The earthiness of the porcini mushrooms and roasted garlic is nicely set off by the sweetness of the roasted cherry tomatoes and basil. Plus mushrooms and pasta together are always a hit at my house, and I believe they will be in yours, too.

Quick Vegan Weeknight Ravioli With Roasted Tomatoes and Basil


  • 8 cloves garlic, peeled
  • 1 teaspoon + 1 tablespoon olive oil, divided
  • A pinch + 1/4 teaspoon salt, divided
  • Freshly ground black pepper
  • 1 pint cherry tomatoes
  • 1 (12-ounce package) frozen ravioli
  • 1/4 cup basil leaves, cut into slivers

You might also want to check out The Complete Vegan Recipe Solution.


Preheat oven to 400 F. Place garlic cloves in the middle of a small piece of aluminum foil. Drizzle 1 teaspoon of olive oil over the garlic cloves and add a pinch of salt and 3 to 4 grindings of black pepper (or a tiny pinch). Roast for 10 minutes.

Cut the cherry tomatoes in half. Toss with 1 tablespoon oil, 1/4 teaspoon salt, and 10 to 12 grindings of black pepper (or a large pinch). Place in the oven with the garlic, and roast both for 15 minutes. Test for doneness – the garlic should be very soft – and roast for another 5 minutes if necessary. Mash the garlic with a fork.

Bring a large pot of water to a boil. Cook ravioli according to package instructions.

Toss the ravioli with the garlic, cherry tomatoes, and basil.

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