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.
Jump to Recipe
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.