Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb of pasta (I used 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 herbs (I used cilantro)
- 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 an additional 7-10 minutes until charred.
Meanwhile, cook pasta according to package instructions.
While pasta is cooking, melt 2 1/2 tablespoons vegan butter in a pan and sauté minced garlic and thinly sliced onions for 4-6 minutes on low heat.
Once pasta is done, add it directly to the pan with the onions and garlic, along with a couple tablespoons of hot pasta water.
Add nutritional yeast, a drizzle of olive oil (about 2 tablespoons), pepper, salt to taste, and chopped fresh herbs, then toss to combine.
Once tomatoes and chickpeas are out of the oven, add them to the pasta, toss again, and serve hot.
