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 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, add the cherry tomatoes and chickpeas
Drizzle with olive oil
Season with salt, pepper, herbs de Provence, and garlic powder
Bake for 22 minutes
Increase oven temperature to 475°F
Bake for an additional 7 to 10 minutes, or until charred
Meanwhile, cook the pasta
While the pasta is cooking, heat 2 1/2 tablespoons vegan butter in a pan over low heat
Sauté the minced garlic and thinly sliced onion for 4 to 6 minutes
Once the pasta is done, add it directly to the pan with the onions and garlic, along with a couple tablespoons of hot pasta water
Add nutritional yeast, about 2 tablespoons olive oil, pepper, salt to taste, and chopped fresh cilantro
Toss to combine
Add the roasted tomatoes and chickpeas to the pasta
Toss again
Serving
Serve hot, garnished with additional fresh cilantro and a sprinkle of flakey sea salt
