Name: Creamy Garlic Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cup cherry tomatoes (halved); 1 tbsp olive oil (for roasting); 0.25 tsp sea salt (to taste); 10 oz wholewheat pasta (such as penne or linguine); 1 tbsp olive oil (for the sauce); 2 null shallot (medium, diced); 8 clove garlic (minced or grated); 0.5 tsp sea salt (to taste); 0.5 tsp black pepper (to taste); 3.5 tbsp all purpose flour (or other thickener); 2.5 cup almond milk (unsweetened plain); 2.5 tbsp nutritional yeast (for cheesy flavor); 1.5 tbsp vegan parmesan cheese (optional, for extra depth); 1.5 tbsp lemon juice (optional, for brightness); 1 handful fresh basil (for garnish)

Instructions

Show units in method

1

Preheat oven to 400°F (204°C) and toss cherry tomatoes (3 cup) in olive oil (1 tbsp) and sea salt (0.25 tsp). Place cut side up on a baking sheet and roast for 20 minutes.
2

Bring a large pot of water to a boil and cook wholewheat pasta (10 oz) according to package instructions until al dente. Drain and set aside.
3

In a large skillet over medium-low heat, sauté shallot (2) and garlic (8 clove) in olive oil (1 tbsp) with sea salt (0.25 tsp) and black pepper (0.25 tsp) for 4 minutes until softened.
4

Whisk in all purpose flour (3.5 tbsp), then slowly incorporate almond milk (2.5 cup). Add nutritional yeast (2.5 tbsp), another sea salt (0.25 tsp), and black pepper (0.25 tsp). Simmer for 5 minutes until thickened.
5

Optional: Stir in vegan parmesan cheese (1.5 tbsp) and lemon juice (1.5 tbsp). For an ultra-smooth finish, transfer the sauce to a blender and process until creamy.
6

Combine the cooked pasta and roasted tomatoes with the sauce. Toss well and serve immediately garnished with fresh basil (1 handful).