Roasted Tomato White Bean Butter Gnocchi
Ingredients
- 2 cups cherry tomatoes
- Canned white beans (navy recommended)
- 1/2 onion
- 2 cloves garlic
- 2 tablespoons cold vegan butter
- Gnocchi or preferred pasta
- 2 cups small broccoli florets
- 1 tomato
- Handful of cremini mushrooms
- Vegan parmesan
Preparation
Preheat the oven to 400°F.
Drizzle the cherry tomatoes and half an onion cut into chunks with olive oil and season with salt and pepper.
Roast for 25 to 30 minutes.
Transfer the roasted mixture to a blender and add half a cup of pasta water, 2 cloves of garlic, canned white beans, salt, and pepper.
Blend on high until smooth and creamy.
Add 2 tablespoons of cold vegan butter and blend again until glossy.
The sauce can be divided into two containers for storage.
Cook gnocchi or pasta according to package instructions.
Prepare vegetables such as mushrooms and broccoli by cooking until tender.
Combine the sauce with the cooked gnocchi or pasta and vegetables.
Finish with a drizzle of olive oil and a generous amount of vegan cheese.
Tips
Use any pasta if gnocchi is not preferred.
Customize the dish with your favorite vegetables.
