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Creamy Vegan Garlic Pasta with Roasted Tomatoes
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Brief Description
Creamy pasta made with almond milk and infused with garlic and roasted tomatoes.
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Main Ingredient
Pasta
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Category: Pasta
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Optional: add 1-3 Tbsp nutritional yeast for "cheesy" flavor Substitute cassava flour for all-purpose flour (thickens really easily and quickly)
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Posted By: triciabentley
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Posted On: Mar 19, 2020
Number of Servings:
Ingredients:
- 3 cups - grape tomatoes halved
- 1 pounds - penne pasta
- - olive oil
- 2 - medium shallots (~1/4 cup) diced
- - sea salt and black pepper to taste
- 3 tablespoons - all-purpose flour
- 2 1/2 cups - unsweetened plain almond milk
- 3 cups - grape tomatoes halved
- 1 pounds - penne pasta
- - olive oil
- 2 - medium shallots (~1/4 cup) diced
- - sea salt and black pepper to taste
- 3 tablespoons - all-purpose flour
- 2 1/2 cups - unsweetened plain almond milk
Directions:
1. Preheat oven to 400° F. Toss tomatoes in a bit of olive oil and sea salt. Place cut side up on parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
2. Bring large pot of water to boil and cook pasta according to package directions. When done, drain, cover and set aside.
3. In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
4. Stir in flour and mix with a whisk. Once combined, slowly whisk in almond milk a little at a time so clumps do not form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed.
5. Stir in pasta and roasted tomatoes.
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