Creamy pasta that’s Vegan? I was super skeptical about this when we first started our plant based journey, but when I found this one on the Minimalist Baker I decided to give it a shot. Boy am I glad I did! This is so creamy and full of fresh flavor. I added fresh basil and that, combined with the grape tomatoes, made this the perfect pasta dish. We had planned on having leftovers but that didn’t quite happen as we demolished it the first night!
I am declaring this week Pasta Week and have three delicious recipes to share with you so stay tuned to try them all.
In other news my facebook page has reached over 100 likes! So I have decided once we get to 200 likes I will be doing a giveaway of some of my favorite kitchen utensils! Head on over to the Allplant Mama Facebook page to like it and share it with your friends!
- 3 cups of halved grape tomatoes
- 10 ounces penne pasta
- olive oil
- 2 medium shallots
- 1/4 cup of minced garlic
- Sea Salt and Black Pepper
- 3-4 Tablespoons all purpose flour
- 2.5 cups unsweetened almond milk
- handful of fresh basil leaves coarsely chopped
Preheat oven to 400 degrees. Toss the grape tomatoes with some olive oil and sea salt. Lay on a baking sheet lined with parchment paper with the sliced side face up. Bake for 20 minutes while you prepare the rest of the dish.
Cook the pasta according to directions, drain, and set aside. In a large skillet add 1 tbsp of olive oil, the garlic, and the shallots. Add a pinch of salt and black pepper, stir frequently and cook for 3-4 minutes until the shallot is translucent and they are both fragrant. Sprinkle the flour over the garlic and shallots and mix with a whisk until completely combined. Slowly add the almond milk while whisking being careful to not let clumps form. Add more salt and pepper, bring to a simmer and continue to cook for 4-5 minutes until the sauce has thickened. Once it has reached your desired thickness, taste to adjust the seasonings then add the pasta, basil, and roasted tomatoes.
Serve with more cracked pepper and fresh basil.