Ingredients

The following ingredients have 4 Servings
  • 20 roasted garlic cloves (divided)
  • 1- pint grape tomatoes (sliced lengthwise)
  • 8 ounces asparagus (chopped in 1” pieces)
  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon gf flour blend
  • 1/2 cup almond milk
  • Salt and pepper
  • 8 ounces chickpea spaghetti
  • 2 tablespoons toasted pine nuts

Instruction

  • Preheat oven to 400 F degrees.
  • Add garlic cloves, sliced tomatoes and chopped asparagus to bowl and add ¼ cup olive oil and balsamic vinegar. Stir gently to coat.
  • Spread out vegetables on pan in single layer. Season with salt and pepper.
  • Roast in oven for 30 to 40 minutes, using a spatula to gently toss about halfway through cooking time. Vegetables will be ready with softened and caramelizing. Remove from oven and set aside to cool a bit.
  • Take 10 of the roasted garlic cloves and add to blender along with nut milk. Blend until mostly smooth, season to taste with salt and pepper.
  • Meanwhile, cook pasta according to package directions (the chickpea pasta takes about 8 minutes). Drain pasta and quickly rinse, keeping warm.
  • While pasta is cooking, finish sauce. To do this, take a small skillet and bring 2 tablespoons of olive oil to medium heat. Add in flour, stirring constantly, for a bout 2 to 3 minutes – it will bubble up and turn a light golden brown. Reduce heat to low and stir in garlic-milk mixture, adding a splash more mix if sauce seems too thick.
  • Toss pasta with sauce and vegetables. Top with toasted pine nuts.