Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb spaghetti
- 4 garlic cloves, minced
- 2 1/2 tbsp vegan butter
- 1/4 white onion, thinly sliced
- 1 container cherry tomatoes
- 1 can chickpeas, drained and rinsed
- Salt
- Pepper
- 1 tbsp herbs de Provence
- 1 tsp garlic powder
- Small handful fresh cilantro
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt
Preparation
Preheat oven to 400°F
On a baking sheet, combine cherry tomatoes and chickpeas, drizzle with olive oil, and season with salt, pepper, herbs de Provence, and garlic powder
Bake for 22 minutes, then increase oven temperature to 475°F and bake for an additional 7-10 minutes until charred
Meanwhile, cook spaghetti according to package directions until al dente
While the pasta is cooking, heat vegan butter in a large skillet over low heat and sauté minced garlic and thinly sliced onion for 4-6 minutes until softened
Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet with the garlic and onions
Add the reserved pasta water, nutritional yeast, 2 tablespoons olive oil, pepper, salt to taste, and chopped fresh cilantro, and toss to combine
Add the roasted tomatoes and chickpeas to the pasta mixture and toss again
Serve hot, garnished with additional fresh herbs and a sprinkle of flakey sea salt
