Vegan tomato pasta
This Vegan Tomato Pasta features roasted cherry tomatoes and a creamy garlic shallot sauce, all combined with wholesome whole-wheat pasta. It's an easy and nutritious vegan meal, perfect for any occasion.
Cook time 20 min
Prep time 10 min
Ingredients:
3 cups cherry tomatoes1 tbsp olive oil
1 dash salt
1 shallot
8 garlic cloves
1 dash black pepper
4 tbsp all-purpose white wheat flour
2.50 cup almond milk
10 oz whole-wheat pasta
This Vegan Tomato Pasta is a delightful and simple dish that combines the richness of garlic and the burst of cherry tomatoes with wholesome whole-wheat pasta. It's a perfect meal for any day of the week, bringing together fresh ingredients to create a nutritious and delicious vegan option that everyone will love.
Instructions:
- Wash the cherry tomatoes and set them aside.
- Finely chop the shallot.
- Mince the garlic cloves.
- Fill a large pot with water and bring it to a boil.
- Add a pinch of salt to the boiling water.
- Cook the whole-wheat pasta according to the package instructions until al dente.
- Drain the pasta and set it aside.
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the tomatoes and toss them to coat evenly.
- Sprinkle a dash of salt over the tomatoes.
- Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are blistered and soft.
- In a large pan or skillet, heat a small amount of olive oil over medium heat.
- Add the finely chopped shallot and sauté for about 2-3 minutes until it becomes translucent.
- Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant, taking care not to burn it.
- Sprinkle the flour into the pan with the shallots and garlic, stirring constantly to form a roux. Cook for about 1 minute.
- Gradually whisk in the almond milk, ensuring there are no lumps.
- Continue to cook and whisk the mixture over medium heat until it thickens into a creamy sauce, about 5-7 minutes.
- Add the roasted cherry tomatoes to the creamy sauce, stirring gently to combine.
- Season with a dash of black pepper and additional salt to taste.
- Add the cooked whole-wheat pasta to the pan, tossing to coat the pasta evenly with the sauce and tomatoes.
- Divide the pasta among serving plates.
- Top with extra roasted tomatoes and a sprinkle of fresh herbs if desired (e.g., basil, parsley).
- Serve immediately and enjoy your Vegan Tomato Pasta!
Congratulations! You've made a delicious and healthy Vegan Cherry Tomato Pasta. This dish is not only quick and easy to prepare but also packed with flavor and nutrients. Perfect for a weeknight dinner or any occasion, it's a wonderful way to enjoy a plant-based meal.
Vegan tomato pasta FAQ:
Cook the whole-wheat pasta according to the package instructions, usually around 8-12 minutes, until al dente. Be sure to taste it for doneness about a minute before the suggested time.
Yes, you can substitute almond milk with other plant-based milks like soy, oat, or coconut milk. Keep in mind that this may slightly alter the flavor of the sauce.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or microwave, adding a splash of almond milk if needed to restore creaminess.
You can substitute cherry tomatoes with halved grape tomatoes or regular tomatoes chopped into small pieces. Adjust cooking times if using larger tomatoes to achieve a similar blistering effect.
To make the Vegan Tomato Pasta gluten-free, simply use gluten-free pasta instead of whole-wheat pasta. Ensure that the flour used in the sauce is also gluten-free, such as rice flour or chickpea flour.
Cooking Tips:
- Use fresh cherry tomatoes: Fresh cherry tomatoes provide a burst of sweetness and acidity, making the sauce more vibrant and flavorful.
- Cook the garlic gently: When sautéing the garlic, make sure to cook it over low to medium heat to avoid burning and to release its rich, aromatic flavors.
- Stir the flour continuously: When adding the all-purpose flour to the sautéed garlic and shallot, stir continuously to prevent lumps and ensure a smooth sauce.
- Use unsweetened almond milk: Opt for unsweetened almond milk to maintain the savory flavor profile of the dish without adding any unwanted sweetness.
- Cook the pasta al dente: Be sure to cook the whole-wheat pasta to an al dente texture so it retains a slightly firm bite and holds up well when mixed with the sauce.
- Reserve pasta water: Save a cup of pasta water before draining the pasta. It can be used to adjust the consistency of the sauce if needed.
Nutrition Facts
4 ServingsCalories 190kcal
Protein 7g
Carbohydrates 36g
Fiber 4.71g
Sugar 4.17g
Fat 7g
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