Creamy Vegan Garlic Pasta with Roasted Tomatoes

• Vegan

• 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

Found on minimalistbaker.com

Description

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