Quick and easy garlic forward dish that will impress your guests!
Vegan Creamy Garlic Pasta
This is pretty quick pasta dish with bold garlic flavors, roasted tomatoes and other veggies.
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Ingredients
- 1 Box Whole grain Penne Pasta
- 2 Packages Grape or cherry tomatoes Halved
- 2 Shallots Minced
- 8 to 10 Cloves Garlic Minced
- 2 Cups Peas
- 1 Sm Bunch Broccoli - optional (sometimes I do, other times I don't) Cut small
- 1 Cup Veggie stock
- 2 Cups Almond Milk
- 3 T Cornstarch
- 1/2 Cup Vegan Parmesan Grated
- 1 Sm Bunch Fresh basil Chopped
- Salt and Pepper
- Olive oil
Instructions
- Preheat oven to 400 degrees. Toss the halved tomatoes in some olive oil to coat. Season with salt and pepper, place on a parchment paper lined cooking sheet and put in the over for about 20 minutes or until nicely roasted.
- Cook the pasta per the directions. Save a little of the water to add later.
- In a large sauce pan, saute the shallots and the garlic in olive oil. Season with salt and pepper. I like to slowly let this caramelize a little, so med/low heat and stir frequently. Don't let the garlic brown or burn = RUINED!
- Add the cornstarch to the sauce pan and stir to coat. Slowly add the veggie stock and almond milk, using a whisk to incorporate the cornstarch. Now add the vegan parmesan and whisk again. Bring to a boil, reduce heat and simmer. It should start to thicken nicely, but if not you can always add a little more cornstarch. Simmer for about 5 minutes.
- Add the peas and the broccoli and simmer until the broccoli is cooked, but still crisp. If your sauce is too thick, just add a little more almond milk or use the reserved liquid from the pasta. Season with more salt and pepper as needed.
- Add in the pasta and the roasted tomatoes, stir and serve with some fresh ground pepper and fresh basil on top - Enjoy.
