Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb pasta (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
Optional
- 3 tbsp nutritional yeast
- Flakey sea salt
Preparation
Preheat oven to 400°F
Place cherry tomatoes and chickpeas on a baking sheet
Drizzle with olive oil
Season with salt, pepper, herbs de Provence, and garlic powder
Bake at 400°F for 22 minutes
Increase oven temperature to 475°F and bake for an additional 7-10 minutes, or until charred
Cook pasta according to package directions
While the pasta is cooking, heat vegan butter in a pan over low heat
Sauté minced garlic and thinly sliced onion for 4-6 minutes
Once the pasta is done, add it to the pan with the onions and garlic along with a couple tablespoons of hot pasta water
Add nutritional yeast, about 2 tablespoons olive oil, pepper, salt to taste, and chopped fresh herbs
Toss to combine
Add the roasted tomatoes and chickpeas to the pasta and toss again
Serve hot, garnished with additional fresh herbs and a sprinkle of flakey sea salt
