Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb pasta
- 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
- Olive oil
- 3 tbsp nutritional yeast, optional
- Flakey sea salt
Preparation
Preheat the oven to 400°F.
Add the cherry 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 the heat to 475°F and bake for an additional 7-10 minutes until charred.
Meanwhile, cook the pasta according to package instructions.
In a pan, melt the vegan butter and sauté the minced garlic and thinly sliced onion for 4-6 minutes on low heat.
Once the pasta is cooked, add it directly to the pan with the garlic and onion mixture.
Add a couple of tablespoons of the hot pasta water.
Stir in the nutritional yeast, a drizzle of olive oil, pepper, salt to taste, and chopped fresh herbs.
Toss to combine.
When the roasted tomatoes and chickpeas are ready, add them to the pasta mixture.
Toss again and serve hot.
Tips
Add more fresh herbs and a sprinkle of flakey sea salt before serving.
