I suppose everyone has a staple that is always in their pantry. When I was growing up, we always had rice. I would eat rice for every meal and I had no qualms about it. Now, it's all about pasta.
We love pasta in this house. It's quick, it's easy, and it's delicious. There are all different varieties - the kind made from black beans or rice or gorbonzo beans. They can be red or green or brown. Pasta is just so much fun! I know many people who would agree with me.
So because of my love for pasta, and becuase of my love for creamy sauces that contain no yucky ingredients, I bring to you: creamy roasted garlic and tomato pasta! It's nut free, but still creamy!
This dish is the perfect main if you're expecting last-minute company. Seriously. It takes 30 minutes to whip up, but still looks good and impressive on a table. It's perfect and light and tasty! Plus, if there is a nut allergy, no need to look any further!
I love making a full batch of this just for the two of us and packing it up for lunches the next day too. Leftovers are the bomb dot com!
It's all about the sauce! You can use any kind of pasta with it and add any kind of additional vegetables! The tomato and spinach by themselves is fabulous too. Obviously, you can add less pasta if you want a higher sauce to pasta ratio too. I'm super hungry just thinking about it.
The roasted garlic adds that extra kick of flavour it needs!
I love enjoying this on a warm summer evening out on the deck. Yes! Don't tell me I'm the only one who loves eating outside!
Creamy Roasted Garlic & Tomato Pasta
Makes about 8 servings
what you need:
1 bulb garlic
1 large onion, sliced
16 ounces (1 lb) pasta of your choice
2 tsp sea salt
Pinch sea salt
3 TBSP arrowroot powder
3 TBSP nutritional yeast flakes
2 ½ cups unsweetened plain non-dairy milk
2 cups grape tomatoes, halved
4 cups fresh spinach
what to do:
Preheat the oven to 400 degrees F.
Clean the outside layer of the garlic bulb, keeping the whole thing intact. Cut the top off the bulb, and brush the exposed garlic with olive oil. Roast entire bulb for 30 minutes.
Wash and halve the tomatoes and place them on a baking tray. Toss with a bit of olive oil and a pinch of salt and add them to the oven to roast for 20 minutes.
While the garlic and tomatoes are roasting, cook pasta and set aside.
Once the garlic and tomatoes are finished, set aside.
Prepare the sauce by adding onions to a large saucepan on low-medium heat. Begin cooking the onions, adding a pinch of salt. Cook until soft.
Add onions, roasted garlic, almond milk, 2 tsp sea salt, arrowroot powder, and nutritional yeast flakes to a high speed blender.
Blend until smooth.
Add mixture back to saucepan and slowly bring it to a simmer.
Add the spinach to the mixture, cooking until wilted. Then add the pasta. To finish, stir in the roasted tomatoes.
Serve right away. Keep leftovers in an airtight container up to 3 days - though it won’t likely last that long!