Creamy Vegan Garlic Pasta with Roasted Tomatoes
Ingredients
- 3 cups grape tomatoes (halved)
- 10 ounces whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio // use gluten-free pasta for GF eaters)
- Olive oil
- 2 medium shallots (diced // 2 medium shallots yield ~1/4 cup or 40 g)
- 8 large cloves garlic (minced/grated // 8 large cloves yield ~1/4 cup or 24 g)
- 1 pinch each sea salt and black pepper
- 3-4 Tbsp unbleached all-purpose flour (or another thickener of choice)*
- 2 1/2 cups unsweetened plain Almond Breeze
- 2-3 Tbsp nutritional yeast
- 1-2 Tbsp vegan parmesan cheese (optional // plus more for serving)
- 1-2 Tbsp lemon juice (optional)
Preparation
Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
In a large skillet over medium-low heat, add 1 tablespoon olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
Stir in flour and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Then add nutritional yeast, another healthy pinch of salt and black pepper, and bring to a simmer. Continue cooking for another 4-5 minutes to thicken.
Taste and adjust seasonings as needed, adding more salt to taste, more minced or pressed garlic for zing, or more nutritional yeast for cheesy flavor.
Combine the cooked pasta, roasted tomatoes, and sauce, then serve.
Tips
Optionally, add 1-2 tablespoons of vegan parmesan cheese for extra flavor. Some may enjoy adding 1-2 tablespoons of fresh lemon juice for brightness and acidity.
Use more olive oil if increasing batch size, and consider other thickeners like cornstarch if preferred.
