Creamy Vegan Pasta with Roasted Tomatoes

Yields 4-6 servings

3 cups grape tomatoes, halved

1lb ounces penne

grape seed or safflower oil

2 medium shallots, diced

8 large cloves of garlic, minced

sea salt and black pepper

3-4 tablespoons of flour (or thickener of choice)

2 1/2 cups unsweetened plain almond milk

1/2 cup of sundried tomatoes

8 ounces cremini mushrooms, sliced thick

1/2 to 1 teaspoon red pepper flakes (optional)

Vegan Parmesan (recipe below), as desired

 

Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of oil and sea salt. Place 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.

Saute mushrooms in a bit of oil and sea salt until caramelized.

In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml) oil and the 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 (or other thickener of choice) and mix with a whisk. Once combined, steadily 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 adjust seasonings as 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 is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes, sundried tomatoes, sautéed mushrooms and stir.

Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.

VEGAN PARMESAN CHEESE

Yields 1 cup

3/4 cup raw cashews

3 tablespoons nutritional yeast

3/4 teaspoon sea salt

1/4 teaspoon garlic powder

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.