4 Servings 20 min Cook
3 Cup cherry tomatoes Cherry Tomatoes
1 Tbsp Olive Oil
1 Dash Salt
1 Shallot (medium) Shallots
8 Cloves, minced Garlic
1 Dash Pepper
4 Tbsp Wheat Flour
2 1/2 Cup Almond Milk
10 Oz Whole Wheat Pasta
Preheat oven to 400 degrees F.
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 olive oil, garlic, and shallot.
Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
Stir in 3-4 tbsp flour and mix with a whisk.
Once combined, slowly whisk in the almond milk a little at a time 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 adjust seasonings as needed.
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 is to your desired thickness, taste and adjust seasonings as needed.
Then add pasta and roasted tomatoes and stir.
Serve immediately and garnish with extra black pepper, and/or vegan parmesan cheese.
Recipe inspired by: http://minimalistbaker.