CREAMY VEGAN GARLIC PASTA WITH ROASTED TOMATOES.

Creamy vegan garlic pasta with roasted tomatoes. image

Number Of Ingredients 9

3 cups Grape tomatoes - halves
450 grams Grape Tomatoes -halves
300 grams Whole wheat paste - penne Linguini, fettuccine
1 Olive oil
2 Shallots (medium)
8 cloves Garlic - minced
1 Salt & pepper
3 tablespoons Thickener - Flour or arrowroot
2. 1/2 cups Almond milk - unsweetened & unflavoured (600 mls)

Steps:

Preheat oven at 200
Toss halved tomatoes in oil and salt and place cut side up on a a baking tray.
Bake for 20 minutes while you prepare the rest of the recipe. Setting aside when done.
Bring a large pot to boil and cook pasta according to packet instructions. When down, drain, cover and set aside.
In the meantime, prepare the sauce. In a large skillet over a medium-low heat and a tablespoon of olive oil and the garlic and shallots.
Add a pinch of salt and pepper.
Stir frequently, cooking for 3 - 4 minutes until softened and fragrant
Stir in thickener and mix with a whisk. Once combined begin adding the almond milk a little at a time so no clumps form.
Adjust flavour by adding more salt and pepper if desired.
Bring to a simmer and cook for 7 - 10 minutes to thicken.
If you want an extra creamy sauce, transfer the sauce to a blender or use an immersion blender
Once the sauce has reached your desired thickness, add the pasta and tomatoes and stir.
Serve immediately and garnish with extra black pepper and basil.