I’ve been able to cut out a lot of my favorite dairy foods (yogurt ice cream cheese) pretty easily this past year but pasta and pizza have been a struggle for me. Pizza which I recently discovered works just fine without cheese with a healthy vegan parmesan shake. But pasta has been a mystery to me… until now.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Minimalist Baker | 2019-08-12 08:00:02 |  66,372 Views |
Creamy Vegan Garlic Pasta with Roasted Tomatoes | Minimalist Baker Recipes
One of the meals I’ve made for John and myself every week for the past few years is a lighter Pesto Alfredo with some form of steamed vegetable. I love the richness and creamy texture it provides. While I recognize that there’s a place for cashew-based sauces I wanted something so unnoticeably creamy that it had to be nut-free.
So I started with the simple ingredients I use in my original recipe but I swapped out the regular milk for almond milk. And as for the cheese? I added some other flavors in the form of shallots garlic and roasted tomatoes. And when I serve it I shake in a healthy amount of vegan parmesan. The result? Pasta that sends me straight to creamy pasta heaven.
This is a 30 minute meal that is pretty much fool proof. While you get your sauce going by sautéing garlic and shallots in a little olive oil roast your grape tomatoes. Roasting the tomatoes in a little olive oil and sea salt enhances their natural flavor and gives them an almost smoky fire-roasted flavor that pairs perfectly with the creamy garlic sauce.
