Creamy Vegan Garlic Pasta with Roasted Tomatoes
Ingredients
- 3 cups grape tomatoes (halved)
- 10 ounces whole wheat pasta (such as penne, linguini, or fettuccine)
- Olive oil
- 2 medium shallots (diced)
- 8 large cloves garlic (minced or grated)
- 1 pinch sea salt
- 1 pinch black pepper
- 3-4 tablespoons unbleached all-purpose flour (or another thickener of choice)
- 2 1/2 cups unsweetened plain almond milk
- 2-3 tablespoons nutritional yeast
- 1-2 tablespoons vegan parmesan cheese (optional)
- 1-2 tablespoons lemon juice (optional)
Preparation
Preheat oven to 400 degrees F and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while preparing the rest of the dish, then set aside.
Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover, and set aside.
In a large skillet over medium-low heat, add 1 tablespoon olive oil, garlic, and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
Stir in flour and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time to avoid clumps. Add nutritional yeast, another pinch of salt and black pepper, and bring to a simmer. Continue cooking for 4-5 minutes to thicken.
Taste and adjust seasonings as needed, adding more salt, more minced garlic for zing, or more nutritional yeast for cheesy flavor.
Combine the cooked pasta, roasted tomatoes, and sauce in the skillet or a serving dish and serve.
Tips
Use less pasta for a higher sauce to pasta ratio if desired.
Add 1-2 tablespoons vegan parmesan cheese or lemon juice for extra flavor and brightness.
Substitute flour with another thickener of choice, such as cornstarch, for dietary preferences.
