Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb of pasta (i used 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 & rinsed)
- salt
- pepper
- 1 tbsp herbs de provence
- 1 tsp garlic powder
- small handful fresh herbs (i used cilantro)
- olive oil
- 3 tbsp nutritional yeast (optional)
- flakey sea salt .
Preparation
Preheat oven to 400°f
On a baking sheet add the tomatoes and chickpeas
Drizzle over olive oil then season with salt, pepper, herbs de provence, garlic powder
Bake in oven for 22 minutes then bump up heat to 475 and bake for an additional 7-10 minutes
Until charred
Meanwhile cook pasta
While pasta is cooking add 2 1/2 tbsp vegan butter to a pan and sauté minced garlic and thinly sliced onions
For 4-6 minutes on low heat
Once pasta is done add directly to the pan with the onions and garlic
I added a couple tbsp of the hot pasta water too
I then add nutritional yeast, a drizzle of olive oil (about 2 tbsp) pepper and salt to taste, and chopped fresh herbs
Toss then once tomatoes and chickpeas are out of the oven add to pasta, toss again then serve hot! i like to add more fresh herbs and add a sprinkle of flakey sea salt