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
- Flakey sea salt
Optional
- 3 tbsp nutritional yeast
Preparation
Preheat oven to 400°F. Add tomatoes and chickpeas to a baking sheet, drizzle with olive oil, season with salt, pepper, herbs de Provence, and garlic powder, then bake for 22 minutes. Increase heat to 475°F and bake for an additional 7-10 minutes until charred.
Meanwhile, cook the pasta according to package instructions.
While pasta is cooking, add 2 1/2 tbsp vegan butter to a pan and sauté minced garlic and thinly sliced onions for 4-6 minutes on low heat.
Once pasta is done, add it directly to the pan with the onions and garlic along with a couple tablespoons of hot pasta water.
Add a drizzle of olive oil (about 2 tbsp), pepper, salt to taste, and chopped fresh herbs, then toss to combine.
Once tomatoes and chickpeas are out of the oven, add them to the pasta mixture, toss again, and serve hot.
Tips
Add more fresh herbs and a sprinkle of flakey sea salt for extra flavor.
