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
- 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 tomatoes and chickpeas to a baking sheet, drizzle with olive oil, season with salt, pepper, herbs de Provence, and garlic powder, then bake for 22 minutes. Increase heat to 475°F and bake for another 7-10 minutes until charred.
Cook the pasta according to package instructions.
In a pan, melt 2 1/2 tbsp vegan butter and sauté minced garlic and thinly sliced onions for 4-6 minutes on low heat.
Once pasta is cooked, add it to the pan with the garlic and onions, along with a couple tablespoons of pasta water.
Add nutritional yeast, a drizzle of olive oil, pepper, salt to taste, and chopped fresh herbs to the pan and toss to combine.
After the tomatoes and chickpeas are roasted, add them to the pasta mixture, toss again, and serve hot. Garnish with more fresh herbs and flakey sea salt if desired.
