Creamy Vegan Garlic Pasta with Roasted Tomatoes

Creamy Vegan Garlic Pasta with Roasted Tomatoes

  • Prepare: 10M
  • Cook: 20M
  • Total: 30M
Creamy Vegan Garlic Pasta with Roasted Tomatoes

Creamy Vegan Garlic Pasta with Roasted Tomatoes

Diets

  • Vegan

Ingredients

  • Produce

    • 8 large cloves Garlic
    • 3 cups Grape tomatoes
    • 2 Shallots, medium
  • Pasta & Grains

    • 10 oz Pasta, whole wheat
  • Baking & Spices

    • 3 tbsp All-purpose flour, unbleached
    • 1 Sea salt and black pepper
  • Oils & Vinegars

    • 1 Olive oil
  • Nuts & Seeds

    • 2 1/2 cups Almond breeze, unsweetened plain
  • Time
  • Prepare: 10M
  • Cook: 20M
  • Total: 30M

Found on

Description

Simple Food, Simply Delicious

A 30 minute creamy pasta made with almond milk and infused with garlic and roasted tomatoes. Perfect for a quick, weeknight meal and feeding vegan/dairy free friends.

Ingredients

  • 3 cups (450 g) grape tomatoes, halved
  • 10 ounces (283 g) whole wheat pasta (such as penne, linguini or fettuccine | Use less if you want a higher sauce:pasta ratio)
  • Olive oil
  • 2 medium shallots, diced (~1/4 cup or 40 g)
  • 8 large cloves garlic, minced/grated (1/4 cup or 24 g)
  • Sea salt and black pepper
  • 3-4 Tbsp (25-33 g) unbleached all purpose flour (or another thickener of choice)*
  • 2 1/2 cups (600 ml) unsweetened plain Almond Breeze (sub up to 1 cup with veggie stock, if preferred)

Directions

  • Preheat oven to 400 degrees F (204 C) 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 you prepare 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 the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml) 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.
  • Stir in 3-4 Tbsp flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t 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. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.)
  • If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
  • Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
  • Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.

Nutrition

Nutrition Information Serving size: ~1 cup Calories: 379 Fat: 9g Saturated fat: .8g Carbohydrates: 64g Sugar: 5g Sodium: 360mg Fiber: 8.5g Protein: 11.5g
  • Serves: 3-4
  • Prepare: 10 mins
  • Cook Time: 20 mins
  • TotalTime:
minimalistbaker.com

minimalistbaker.com

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Title:

Vegan Garlic Pasta | Minimalist Baker Recipes

Descrition:

Easy, 30 minute creamy garlic pasta that's vegan and loaded with heart-healthy roasted tomatoes.

Creamy Vegan Garlic Pasta with Roasted Tomatoes

  • Produce

    • 8 large cloves Garlic
    • 3 cups Grape tomatoes
    • 2 Shallots, medium
  • Pasta & Grains

    • 10 oz Pasta, whole wheat
  • Baking & Spices

    • 3 tbsp All-purpose flour, unbleached
    • 1 Sea salt and black pepper
  • Oils & Vinegars

    • 1 Olive oil
  • Nuts & Seeds

    • 2 1/2 cups Almond breeze, unsweetened plain

The first person this recipe

minimalistbaker.com

minimalistbaker.com

3687 325

Found on minimalistbaker.com

Minimalist Baker

Vegan Garlic Pasta | Minimalist Baker Recipes

Easy, 30 minute creamy garlic pasta that's vegan and loaded with heart-healthy roasted tomatoes.