This is a 20 minute virtually fool-proof dinner.
While you get your sauce going by sauteeing garlic and shallot in a little olive oil, roast your tomatoes.
When you roast tomatoes in a little olive oil and sea salt, it enhances their natural flavor and gives them an almost sweet yet smoky, fire-roasted taste, which pairs perfectly with the creamy garlic sauce.
I make this about once a month.
This was my second time using gluten free pasta
I bought quinoa pasta ( thin spaghetti style) and this time (penne style) quinoa
It wasn't bad but I'm so used to whole wheat pasta it's going to take a minute.
• 4 cups (450 g) grape tomatoes, halved I use red and yellow when available
• 10 ounces (283 g) whole wheat pasta (such as penne, linguini, or fettuccine | Use less if you want a higher sauce:pasta ratio | Use gluten-free pasta for GF eaters)
• Olive oil
• 2 medium shallots, diced (~1/4 cup or 40 g)
• 6 large cloves garlic, minced/grated (1/4 cup or 24 g)
• Pinch each sea salt and black pepper
• 3-4 Tbsp (25-33 g) unbleached all-purpose flour (or another thickener of choice)*
• 2 1/2 cups (600 ml) unsweetened plain Almond Breeze (sub up to 1 cup with veggie stock, if preferred)
1 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.
2 Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
3 In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml) 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.
4 Stir in 3-4 Tbsp 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. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.)
5 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.
6 Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
7 Serve immediately and garnish with extra black pepper, fresh basil, and/or vegan parmesan cheese.
*To keep this recipe gluten-free, sub the flour for cornstarch or another thickener. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Then add back to the pan to thicken for 5-7 minutes. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 Tbsp amounts until desired consistency is reached.
I have also made it with regular pasta and tons of roasted eggplant, zucchini , garlic but I'm going to stick with the quinoa pasta.
To roast veggies
I peel and slice 2 small eggplants
3 medium zucchinis
2 semi hot peppers deseeded
Coat with olive oil
Salt and pepper
Place on parchment lined baking dish
Roast 400 degrees for 18-20 min.
Allow to slightly cool then chop and add to your favorite pasta
Top with basil and light cheese if you choose.