Vegan Tomato Butter Gnocchi with Vegetables
Ingredients
- 2 cups cherry tomatoes
- Canned white beans
- 1/2 onion
- 2 cloves garlic
- 2 tablespoons cold vegan butter
- Gnocchi or preferred pasta
- 2 cups small broccoli florets
- 1 tomato
- Handful cremini mushrooms
- Vegan parmesan
- Olive oil
- Salt and pepper
- 1/2 cup pasta water (reserved)
Preparation
Preheat the oven to 400°F and drizzle cherry tomatoes and onion chunks with olive oil, then season with salt and pepper before roasting for 25 to 30 minutes.
Cook gnocchi or pasta according to package instructions, reserving 1/2 cup of pasta water.
Transfer the roasted tomatoes and onion to a blender and add the reserved pasta water, garlic, canned white beans, salt, and pepper, then blend on high until smooth and creamy.
Add the cold vegan butter to the blender and blend again until the sauce is glossy.
Sauté broccoli and mushrooms in a skillet until tender.
Combine the sauce with the cooked vegetables and gnocchi or pasta.
Finish the dish with a drizzle of olive oil and a generous amount of vegan parmesan.
Tips
This sauce makes a large batch, so divide it into two containers for storage if desired.
Substitute mushrooms and broccoli with any preferred vegetables to customize the dish.
