Vegan tomato pasta
Delight in this easy and flavorful Vegan Tomato Pasta recipe. Made with fresh cherry tomatoes, aromatic garlic, and wholesome whole-wheat pasta, all tossed in a creamy, dairy-free almond milk sauce. Perfect for a quick, delicious, and healthy meal!
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!
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.
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.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 7g
Carbohydrates 36g
Fiber 4.71g
Sugar 4.17g
Fat 7g
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