Veg Pasta
INGREDIENTS
3 cups
grape tomatoes, halved
10 ounces
whole wheat pasta (such as penne, linguini or fettuccine) ; Use less if higher sauce:
pasta ratio
Olive oil
2 medium
shallots, diced
8 large
cloves garlic, minced/grated
Sea salt
and black pepper
3-4 tbsp
unbleached all purpose flour (or another thickener of choice)*
2 ½ cups
unsweetened plain Almond Breeze (you could also add 1 cup with veggie stock)
INSTRUCTIONS
- Preheat Sunflame oven to 400 degrees 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.
- Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
- In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 tbsp olive oil, garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until soft and fragrant.
- Stir in 3-4 tbsp flour and mix with a whisk. Once combined, slowly whisk in the almond milk 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 add seasoning if needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.)
- 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.
- Once the sauce has the desired thickness and taste, add some seasoning if needed. Then add pasta and roasted tomatoes and stir.
- Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.
Source: http://minimalistbaker.com/
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