Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb of pasta (I used 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 (I used cilantro)
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt
Preparation
Preheat oven to 400°F. On a baking sheet add the tomatoes and chickpeas. Drizzle over olive oil then season with salt, pepper, herbs de Provence, and garlic powder. Bake in oven 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.
While pasta is cooking, melt 2 1/2 tablespoons vegan butter in 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 nutritional yeast, a drizzle of olive oil (about 2 tablespoons), pepper and 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, toss again, and serve hot.
Tips
Add more fresh herbs and a sprinkle of flaky sea salt for extra flavor.
