Creamy Garlic Pasta
This comforting vegan dinner features a rich and garlicky cream sauce made from almond milk and nutritional yeast. Tossed with al dente pasta and vibrant roasted tomatoes that offer a smoky sweetness, it's a simple, 30-minute meal that perfectly satisfies cravings for classic Italian comfort food without any dairy.
Instructions
- 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).
Nutrition Facts
Per portion