Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb spaghetti (or any pasta)
- 4 garlic cloves
- 2 1/2 tbsp vegan butter
- 1/4 white onion
- 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
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt, for garnish
Preparation
Preheat the oven to 400°F
Place cherry tomatoes and chickpeas on a baking sheet
Drizzle with olive oil and season with salt, pepper, herbs de Provence, and garlic powder
Bake for 22 minutes at 400°F
Increase oven temperature to 475°F and bake for 7-10 minutes until charred
Meanwhile cook pasta according to package directions
Heat vegan butter in a pan over low heat while pasta cooks
Sauté garlic and onion for 4-6 minutes
Add cooked pasta to the pan with onions and garlic along with 2 tablespoons hot pasta water
Stir in nutritional yeast, olive oil, pepper, salt to taste, and chopped fresh herbs
Toss to combine
Add roasted tomatoes and chickpeas to the pasta and toss again
Serve hot
Tips
Garnish with extra fresh herbs and flakey sea salt before serving
