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 cilantro, chopped
- Olive oil, for drizzling
Optional
- 3 tbsp nutritional yeast
- Flakey sea salt, for serving
Preparation
Roasting
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 for 22 minutes
Increase oven temperature to 475°F
Bake for an additional 7 to 10 minutes, or until charred
Pasta and assembly
Cook pasta according to package directions
Meanwhile, in a large pan, melt vegan butter over low heat
Sauté minced garlic and thinly sliced onion for 4 to 6 minutes
Reserve a couple of tablespoons of hot pasta water, then drain the pasta
Add the cooked pasta to the pan with the onions and garlic
Add the reserved pasta water, nutritional yeast, olive oil, salt, pepper, and chopped fresh herbs
Toss to combine
Once the tomatoes and chickpeas are done, add them to the pasta
Toss again
Serve hot, garnished with additional fresh herbs and a sprinkle of flakey sea salt
