Vegan Garlic Pasta
Ingredients
The pasta
-
10
ounces
whole wheat pasta (such as penne, linguini, or fettuccine)
-
3
cups
grape tomatoes (halved)
The sauce
-
2
medium
shallots (diced)
-
8
cloves
garlic (minced/grated)
-
2-3
Tbsp
olive oil
-
3-4
Tbsp
unbleached all-purpose flour (or another thickener of choice)
-
2½
cups
unsweetened plain almond milk
-
2-3
Tbsp
nutritional yeast
-
1-2
Tbsp
vegan parmesan cheese (optional)
-
1-2
Tbsp
lemon juice (optional)
-
1
pinch
sea salt
-
1
pinch
black pepper
Instructions
- Preheat the oven to 400°F (204°C) and toss the tomatoes in olive oil and sea salt before baking for 20 minutes.
- Boil water in a large pot and cook the pasta according to package instructions, then drain and set aside.
- In a skillet over medium-low heat, add olive oil, garlic, shallots, and season with salt and pepper, cooking until softened.
- Whisk in flour and gradually add almond milk, stirring to avoid clumps, then add nutritional yeast and seasonings, simmering until thickened.
- For a creamier sauce, blend it until smooth, then return to the pan and adjust thickness as desired.
- Mix in the cooked pasta and roasted tomatoes, then serve with garnishes like black pepper, fresh herbs, or vegan parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
379
Total fat
9g
Total carbohydrates
64g
Total protein
11.5g
Sodium
360mg
Cholesterol
0mg
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