Ingredients

The following ingredients have 4 Servings
  • 3 cups grape tomatoes ((halved))
  • 10 ounces whole wheat pasta
  • Olive oil
  • 2 medium shallots ((diced // 2 medium shallots yield ~1/4 cup or 40 g))
  • 8 large cloves garlic ((minced/grated // 8 large cloves yield ~1/4 cup or 24 g))
  • 1 pinch each sea salt and black pepper
  • 3-4 Tbsp unbleached all-purpose flour ((or another thickener of choice)*)
  • 2 1/2 cups unsweetened plain Almond Breeze
  • 2-3 Tbsp nutritional yeast ()
  • 1-2 Tbsp vegan parmesan cheese ((optional // plus more for serving))
  • 1-2 Tbsp lemon juice ((optional))

Instruction

  • Preheat oven to 400 degrees F (204 C) and 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 (15 ml // use more, as needed, if increasing batch size) 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 flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Then add nutritional yeast, another healthy pinch of salt and black pepper, and bring to a simmer. Continue cooking for another 4-5 minutes to thicken.
  • Taste and adjust seasonings as needed, adding more salt to taste, more minced/pressed garlic for zing, or more nutritional yeast for cheesy flavor. Optional: You can also add 1-2 Tbsp of vegan parmesan for extra flavor at this time. Some readers also enjoyed adding 1-2 Tbsp fresh lemon juice at this time for some brightness / acidity.)
  • 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. Best when fresh, but will keep for up to 2 days in fridge.