ndulge in the creamy goodness of our Vegan Garlic Pasta with Roasted Tomatoes, a dish that promises to tantalize your taste buds with every bite. Imagine twirling perfectly cooked pasta coated in a luscious, garlicky sauce, topped with juicy roasted tomatoes bursting with flavor. It’s not just a meal; it’s a culinary experience.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Cuisine: Vegan
Whenever I make this dish, I’m instantly transported to a sunny Italian trattoria overlooking the Tuscan hills. But one of my fondest memories of enjoying this pasta was during a cozy family dinner. As we gathered around the table, the aroma of garlic and tomatoes filled the air, and with every forkful, we couldn’t help but smile. The creamy texture of the sauce combined with the tangy sweetness of the roasted tomatoes is simply divine.
Ingredients:
- 12 oz (340g) pasta of your choice
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 cup cashews, soaked
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh basil, chopped (for garnish)
Equipment/Utensils Required:
- Baking sheet
- Blender
- Large pot
Instructions:
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 20-25 minutes or until the tomatoes are soft and slightly caramelized.
- Cook the Pasta: While the tomatoes are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Sauce: In a blender, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, olive oil, lemon juice, dried basil, salt, and black pepper. Blend until smooth and creamy.
- Combine Everything: In a large pot, combine the cooked pasta, roasted tomatoes, and creamy garlic sauce. Cook over medium heat, stirring gently, until everything is heated through.
- Serve: Serve the Creamy Vegan Garlic Pasta with Roasted Tomatoes hot, garnished with freshly chopped basil.
Nutritional Information (per serving):
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 16g
Creamy Vegan Garlic Pasta with Roasted Tomatoes
Ingredients
- 12 oz 340g pasta of your choice
- 2 cups cherry tomatoes halved
- 4 cloves garlic minced
- 1 cup cashews soaked
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh basil chopped (for garnish)
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 20-25 minutes or until the tomatoes are soft and slightly caramelized.
- Cook the Pasta: While the tomatoes are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Sauce: In a blender, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, olive oil, lemon juice, dried basil, salt, and black pepper. Blend until smooth and creamy.
- Combine Everything: In a large pot, combine the cooked pasta, roasted tomatoes, and creamy garlic sauce. Cook over medium heat, stirring gently, until everything is heated through.
- Serve: Serve the Creamy Vegan Garlic Pasta with Roasted Tomatoes hot, garnished with freshly chopped basil.
Notes
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 16g
