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, to taste
- Freshly ground black pepper, to taste
- 1 tbsp herbs de Provence
- 1 tsp garlic powder
- Small handful fresh cilantro, chopped
- Olive oil, for drizzling
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt, for serving
Preparation
Preheat the oven to 400°F
Place the cherry tomatoes and chickpeas on a baking sheet
Drizzle with olive oil and season with salt, pepper, herbs de Provence, and garlic powder
Bake for 22 minutes at 400°F
Increase the oven temperature to 475°F and bake for an additional 7-10 minutes until charred
Meanwhile, cook the pasta according to package directions
While the pasta cooks, heat the vegan butter in a skillet over low heat and sauté the minced garlic and sliced onion for 4-6 minutes
Once the pasta is cooked, add it to the skillet with the onions and garlic along with a couple tablespoons of hot pasta water
Add the 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 and toss to combine
Serve hot garnished with additional fresh herbs and a sprinkle of flakey sea salt
