CREAMY GARLIC PASTA WITH ROASTED TOMATOES
I love pasta and garlic any day, any time. This recipe is very easy to make and super tasty. My hubby liked it too!
The recipe can be found at “Minimalist Baker” recipe blog: Creamy Vegan Garlic Pasta with Roasted Tomatoes. All I had to do to make it compliant was leave out the oil. You can dry sauté the vegetables.
If you are not familiar with shallots, watch this 2 minute video:
Shallots: How to Buy, Store and Chop Shallots
Chop your garlic, onions, shallots and other vegetables in the Allium family 10 minutes before cooking. Here's why according to Dr. Michael Greger:
How can I preserve the anti-cancer effects of cooked garlic?
CREAMY GARLIC PASTA WITH ROASTED TOMATOES
Since the only thing I had to do was remove the oil, go to the blog site to print off the recipe. Here is what I did differently based on ingredients I had on hand and my taste preferences:
-Used garden tomatoes instead of grape tomatoes
-Used the entire 16 oz bag of pasta
-Did not use oil. You can dry sauté vegetables by adding a splash of water when they want to stick.
-Did not have shallots so used 3/4th of a small onion instead which gave a stronger flavor
-Added an extra few cloves of garlic because that's what garlic lovers do
-Used unsweetened soy milk since it's what I had on hand
-Did not add nutritional yeast because it was not part of the original recipe
-I did smooth the sauce in a high speed blender as suggested
-After everything was combined at the end, added a handful of chopped fresh basil and fresh parsley
-Served with vegan Parmesan "cheese" and added salt/pepper to taste
