Creamy vegan garlic pasta with roasted tomatoes

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In the past year, I have had an easier time giving up dairy products like yogurt, ice cream, and cheese. However, pasta and pizza were harder for me. Recently, I discovered that pizza is delicious without cheese. Just add a healthy dose of vegan Parmesan. Pasta has been a mystery to me…until recently.

For several years, I have made a lighter Pesto Alfredo every week with some steamed vegetables. It has a rich, creamy texture that I enjoy. Although I understand that cashew sauces have their place, I wanted a sauce that was so creamy that it could not be detected.

I used the same ingredients as my original recipe, but I swapped out regular milk for almonds. What about the cheese? I added other flavors in the form of shallots, garlic, and roasted tomato. When serving, I sprinkle a generous amount of vegan Parm. The result? The result?

This 30-minute meal is virtually foolproof. While cooking your sauce, you can roast grape tomatoes while sauteed garlic and shallot in olive oil. Roasting tomatoes with olive oil and salt enhances the natural flavor of the tomato and gives it a smoky taste. This pairs well with a creamy garlic sauce.

After your sauce has thickened, you can blend it to a smooth texture or leave a little texture. All that is left to do now is add the tomatoes and then garnish with some fresh herbs, pepper, or Parmesan. This dish is simple but so delicious! It’s:

CreamyRich

Savory

Garlicky

Warmth

Comfortable

Surprised by how satisfying it is

Ours was served with some steamed broccoli and white wine. What is white pasta without wine? Even picky eaters will enjoy this quick weeknight meal. You won’t notice that there is no butter or cream. Cheers!

Ingredients

  • 3 cups grape tomatoes (halved)
  • Use 10 ounces of whole wheat pasta, such as penne or linguini.
  • Olive oil
  • Two medium shallots (diced / 2 medium shallots produce 1/4 cup or 40 g).
  • 8 large garlic cloves (minced/grated = 8 large cloves equals 1/4 cup, 24 g).
  • Use one pinch of each black pepper and sea salt
  • 3-4 Tbsp all-purpose unbleached flour (or other thickener)*
  • Almond Breeze 2 1/2 cups plain
  • 2 Tbsp nutritional yeast
  • 1 Tbsp vegan Parmesan cheese

Instructions

  • Preheat oven to 400 degrees F. (204 C). Toss the tomatoes with a little olive oil and salt. Place the tomatoes cut-side up on a baking sheet lined with parchment paper and bake them for 20 minutes while you prepare the other ingredients. Set aside.
  • Bring a large pot to a rolling boil, and then cook the pasta according to the package directions. Drain, cover, and set aside when done.
  • Prepare the sauce in the meantime. Add 1 Tbsp (15ml // you can use more if you want to increase the batch size) of olive oil, garlic, and shallot in a large pan over medium heat. Add a pinch each of black pepper and salt, and cook for 3-4 mins until fragrant and softened.
  • Mix with a whisk. After combining, whisk in almond milk little by little to avoid clumps. Add nutritional yeast and a healthy pinch of black pepper and salt. Bring to a boil. Continue to cook for a further 4-5 minutes until the sauce thickens.
  • Add more salt if needed. You can also add more garlic, either minced or pressed, for an extra zing. Or nutritional yeast for a cheesy taste. Optional: You can add 1-2 Tbsp. Vegan Parmesan Some readers also enjoyed adding 1-2 Tbsp fresh lemon juice at this time for some brightness/acidity. For extra brightness and acidity, some readers added 1-2 Tbsp of fresh lemon juice.
  • Pour the sauce, place the sauce in a blender, or use an immersion blender to make it creamy and smooth. Reduce heat to a low simmer and put back into the pan.
  • Taste and adjust seasonings if necessary once the sauce reaches your desired thickness. Add pasta and roasted tomato and stir.
  • Serve immediately with extra black and fresh basil and parmesan vegan cheese. Best fresh but can keep up to two days in the fridge.

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