About recipe

Garlic pasta with roasted tomatoes is an easy weeknight meal that you can have on the table in less than 30 minutes. This recipe can be modified based on your dietary needs or the foods you have on hand! Asparagus, green beans, or broccoli are great vegetable swaps for this meal. Chicken, beans, or tofu would make a great addition to this dish. If you are dairy-free, try an unsweetened non-dairy milk like soy or almond milk.

Ingredients (serves 4)

• 3 cups grape tomatoes, halved
• 10 ounces whole wheat pasta
• 2 tablespoons olive oil
• 2 medium shallots, diced
• 8 large cloves of garlic, minced
• 1 pinch each sea salt and black pepper
• 3-4 tablespoons flour
• 2 1/2 cups milk of choice
• 2-3 tablespoons nutritional yeast
• 1-2 tablespoons lemon juice (optional)

Preparation

1. Preheat the oven to 400° F and toss the tomatoes in 1 tablespoon of olive oil and a pinch of salt. Place them on a parchment-lined baking sheet and bake for 20 minutes.
2. Bring a pot of water to a boil and cook the pasta according to the package instructions.
3. In the meantime, prepare the sauce. Heat a large pan over medium-low heat. Add 1 tablespoon of olive oil, garlic, and shallots. Cook for 3-4 minutes until softened and fragrant.
4. Stir in the flour and mix with a whisk. Once combined, slowly whisk in the milk a little at a time so that clumps do not form. Then add nutritional yeast and bring to a simmer. Continue cooking for another 4-5 minutes to thicken.
5. Taste and adjust seasonings as needed, adding more salt and pepper to taste.
6. 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 the pan and reduce heat to a low simmer until desired thickness is reached.
7. Once the sauce reaches your desired thickness, add pasta and roasted tomatoes. Stir.
8. Serve immediately and garnish with extra black pepper, fresh basil, lemon juice, and/or parmesan cheese.