Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb pasta
- 4 garlic cloves
- 2 1/2 tbsp vegan butter
- 1/4 white onion
- 1 container cherry tomatoes
- 1 can chickpeas
- Salt
- Pepper
- 1 tbsp herbs de Provence
- 1 tsp garlic powder
- Small handful fresh herbs
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt
Preparation
Preheat oven to 400°F. Add tomatoes and chickpeas to a baking sheet. Drizzle with olive oil and season with salt, pepper, herbs de Provence, and garlic powder. Bake for 22 minutes, then increase heat to 475°F and bake for another 7-10 minutes until charred.
Cook pasta according to package instructions.
In a pan, melt 2.5 tbsp vegan butter and sauté minced garlic and thinly sliced onions for 4-6 minutes on low heat.
Once pasta is cooked, add it directly to the pan with onions and garlic. Add a couple tablespoons of pasta water.
Add nutritional yeast, a drizzle of olive oil (about 2 tbsp), pepper, salt to taste, and chopped fresh herbs. Toss to combine.
Once roasted tomatoes and chickpeas are done, add them to the pasta mixture, toss again, and serve hot. Optionally, add more fresh herbs and flakey sea salt.
