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, to taste
- Pepper, to taste
- 1 tbsp herbs de Provence
- 1 tsp garlic powder
- Small handful fresh herbs (e.g., cilantro)
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt, for garnish
Preparation
Preheat the oven to 400°F
Place the cherry tomatoes and chickpeas on a baking sheet
Drizzle with olive oil and season with salt, pepper, herbs de Provence, and garlic powder
Bake for 22 minutes, then increase the oven temperature to 475°F and bake for an additional 7 to 10 minutes until charred
Meanwhile, cook the pasta according to package instructions
While the pasta is cooking, heat the vegan butter in a pan over low heat and sauté the minced garlic and thinly sliced onion for 4 to 6 minutes
Once the pasta is done, add it to the pan with the onions and garlic along with 2 tablespoons of hot pasta water
Add the nutritional yeast, 2 tablespoons olive oil, pepper, salt to taste, and chopped fresh herbs, then 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
