Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb pasta (such as spaghetti)
- 4 garlic cloves, minced
- 2 1/2 tbsp vegan butter
- 1/4 white onion, thinly sliced
- 1 container cherry tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- Salt
- Pepper
- 1 tbsp herbs de Provence
- 1 tsp garlic powder
- Small handful fresh cilantro, chopped
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt
Preparation
Preheat oven to 400°F.
On a baking sheet, combine cherry tomatoes and chickpeas.
Drizzle with olive oil.
Season with salt, pepper, herbs de Provence, and garlic powder.
Bake for 22 minutes.
Meanwhile, cook pasta according to package instructions.
In a pan over low heat, add vegan butter, minced garlic, and thinly sliced onion. Sauté for 4-6 minutes.
Increase oven temperature to 475°F.
Bake tomatoes and chickpeas for an additional 7-10 minutes, until charred.
Drain the cooked pasta, reserving 2 tablespoons of pasta water.
Add the cooked pasta and reserved pasta water to the pan with the onions and garlic.
Add nutritional yeast, 2 tablespoons olive oil, pepper, salt to taste, and chopped cilantro.
Toss to combine.
Add the roasted tomatoes and chickpeas to the pasta mixture.
Toss again.
Serve hot, garnished with additional fresh herbs and a sprinkle of flakey sea salt.
