- 3 cups grape tomatoes, halved
- Olive oil for roasting tomatoes
- Sea salt to taste
- 10 ounces whole wheat penne pasta
- 1 tablespoon olive oil
- 8 cloves garlic, minced
- 2 medium shallots, diced
- Ground black pepper to taste
- 3 tablespoons all-purpose flour, or as needed
- 2 1/2 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
- Chopped fresh basil for garnish
- Vegan grated Parmesan-style topping
- Preheat oven to 400 degrees F; 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 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 tablespoons flour (or as needed to thicken) 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.
04/27/2018
recipepes.com
Creamy Vegan Garlic Pasta with Roasted Tomatoes, recipe
PT15M
PT1H
5
455 calories
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