Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb of pasta (spaghetti suggested)
- 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 suggested)
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt
Preparation
Preheat oven to 400°F.
On a baking sheet, add cherry tomatoes and drained, rinsed chickpeas.
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 an additional 7-10 minutes until charred.
Cook pasta according to package instructions.
In a pan, melt 2 1/2 tablespoons vegan butter over low heat.
Sauté minced garlic and thinly sliced white onion for 4-6 minutes.
Add cooked pasta to the pan with the garlic and onion mixture.
Stir in a couple tablespoons of hot pasta water.
Add 3 tablespoons nutritional yeast, a drizzle of olive oil (about 2 tablespoons), salt, pepper, and chopped fresh herbs to taste.
Toss everything together.
Once roasted, add tomatoes and chickpeas to the pasta and toss again.
Serve hot.
Tips
Add more fresh herbs and a sprinkle of flakey sea salt for extra flavor.
