Vegan Tomato Butter Sauce with Gnocchi
Ingredients
- 2 cups cherry tomatoes
- Canned white beans (navy)
- 1/2 onion
- 2 cloves garlic
- 2 tablespoons cold vegan butter
- 2 cups small broccoli florets
- 1 tomato
- Handful cremini mushrooms
- Vegan parmesan
- Gnocchi or pasta of choice
- Olive oil
- Salt
- Pepper
Preparation
Cook gnocchi or pasta according to package instructions, reserving 1/2 cup pasta water.
Preheat oven to 400°F.
Drizzle cherry tomatoes and half an onion cut into chunks with olive oil and season with salt and pepper.
Roast for 25-30 minutes until softened.
Transfer the roasted tomatoes and onion to a blender.
Add 1/2 cup reserved pasta water, 2 cloves garlic, canned white beans, salt, and pepper to the blender.
Blend on high until smooth and creamy.
Add 2 tablespoons cold vegan butter and blend again until glossy.
Sauté mushrooms and broccoli in a skillet with olive oil until tender.
Combine the sauce with the cooked gnocchi or pasta and sautéed vegetables.
Finish with a drizzle of olive oil and a generous amount of vegan parmesan.
Tips
This sauce makes a large batch and can be divided into containers for storage.
Feel free to use any vegetables you prefer instead of mushrooms and broccoli.
