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These Carbs Don't Count
June 8, 2025
This Sungold Tomato Pasta is a cheesy, summery dream featuring blistered golden tomatoes, rich roasted garlic, and a creamy finish of mozzarella and Parm. The sweetness of Sungold tomatoes pairs beautifully with the umami depth of roasted garlic, all brought together with a luscious heavy cream sauce. Finished with fresh basil and loads of cheese, it’s the perfect cozy-meets-bright dish—ideal for warm weather or whenever you need a boost of sunshine on your plate.
$2.40 / Serving 
Estimated Price / Serving
14 Ingredients
MEDIUM
Instructions
1
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Preheat oven to 375°F. Cut the top off a head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 1 hour. Let cool slightly and squeeze out the cloves.
2
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Meanwhile, cook pasta according to box instructions. Reserve 1 cup of pasta water, then drain.
3
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In a skillet over medium heat, melt butter with 1 tbsp olive oil. Add Sungold tomatoes and sprinkle with salt. Cook for 5–10 minutes until blistered and tender.
4
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Use a spoon to gently smash some tomatoes, leaving a few whole.
5
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Add heavy cream and stir. Squeeze in the roasted garlic and whisk until smooth.
6
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Season with salt, pepper, garlic powder, and onion powder. Bring to a simmer.
7
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Add cooked pasta, a splash of reserved pasta water, Parmesan, and fresh basil. Mix to combine and let simmer for a few more minutes.
8
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Stir in mozzarella cheese until melted and creamy. Serve topped with more Parmesan and basil.
51.51 g
Carbs
60.16 g
Fat
21.06 g
Protein
717.94 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sungold Tomato Pasta with Roasted Garlic & Burrata
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