Today is Jason’s 26th birthday!

We had pasta with roasted cherry tomatoes and basil for dinner. And then the cake. But I’m getting ahead of myself.

I roasted the tomatoes…

…until they looked like this…

…and they smell delicious. Then I just tossed it all together and threw some flaky parmesan on top. It was light and easy and great for pre-cake dinner.

The cake. Oh, the cake. After eating it, I highly recommend trying it out. But mostly just the cake part. The avocado icing, while really pretty, still tastes vaguely avocado-y, which is weird. I’m thinking cream cheese icing instead, although that’s decidedly non-vegan. The cake, however, tastes nothing like avocado. It’s moist and chocolatey and wonderful. It’s my new go-to cake recipe. And nobody could ever tell that it’s vegan.

Okay, for the pasta:

1 lb spaghetti

1 lb little tomatoes

2 tablespoons balsamic vinegar

1 tablespoon olive oil

salt and black pepper to taste + red pepper flakes if you like spicy.

lots of basil

flaky parmesan cheese

Toss the tomatoes with balsamic vinegar, olive oil, salt, black pepper and red pepper. Spread them out on a pan and put them in the oven on 400. Start making your pasta. Leave the ‘maters in the oven until they start splitting and getting all wrinkly and pretty-looking. When your pasta is done, set aside some pasta water. Give the basil a rough chop and then toss it all together! Serve with cheese on top, and maybe a whole basil leaf if you want to get all fancy pants. This is a a good idea if it’s someone’s birthday. Which it is!

Oh yeah, here’s this:

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