Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb pasta (spaghetti)
- 4 garlic cloves, minced
- 2 1/2 tbsp vegan butter
- 1/4 white onion, thinly sliced
- 1 container cherry tomatoes
- 1 can chickpeas, drained and rinsed
- Salt
- Pepper
- 1 tbsp herbs de Provence
- 1 tsp garlic powder
- Small handful fresh herbs (cilantro)
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt
Preparation
Preheat 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, then increase heat to 475°F and bake for another 7-10 minutes until charred.
Cook the pasta according to package instructions.
While the pasta is cooking, melt 2 1/2 tbsp vegan butter in a pan and sauté minced garlic and thinly sliced onions for 4-6 minutes on low heat.
Once the pasta is done, add it directly to the pan with the onions and garlic, along with a couple tablespoons of pasta water.
Add nutritional yeast, a drizzle of olive oil (about 2 tbsp), pepper and salt to taste, and chopped fresh herbs. Toss to combine.
Once the tomatoes and chickpeas are done, add them to the pasta mixture, toss again, and serve hot.
Tips
Add more fresh herbs and a sprinkle of flakey sea salt before serving.
