Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb spaghetti
- 4 garlic cloves, minced
- 2 1/2 tablespoons vegan butter
- 1/4 white onion, thinly sliced
- 1 container cherry tomatoes
- 1 can chickpeas, drained and rinsed
- Salt, to taste
- Pepper, to taste
- 1 tablespoon herbs de Provence
- 1 teaspoon garlic powder
- Small handful fresh herbs (such as cilantro)
- Olive oil, as needed
- 3 tablespoons nutritional yeast, optional
- Flakey sea salt, for garnish
Preparation
Preheat the oven to 400°F.
Add 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.
Increase oven temperature 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 2 1/2 tablespoons of vegan butter and sauté minced garlic and thinly sliced onions for 4-6 minutes on low heat.
Add cooked pasta to the pan along with a couple tablespoons of pasta water.
Stir in nutritional yeast, olive oil, pepper, salt, and chopped fresh herbs.
Toss to combine.
Add the roasted tomatoes and chickpeas to the pasta mixture.
Toss again and serve hot.
Tips
Add more fresh herbs and a sprinkle of flakey sea salt before serving for enhanced flavor.
