Okay people this vegan pasta is AMAZING! I am not a big pasta eater…. I couldn’t tell you the last time I went out and bought pasta. But my best friend loves her pasta like most of us do! We love to make dinner together and have some wine at home. We have little ones so its much easier for them to run around at my house than a nice Italian restaurant lol. She is always super sweet and lets me pick the recipe to make since I am limited on most recipes out there. I found this recipe at http://www.minimalistbaker.com under, creamy vegan garlic pasta with roasted tomatoes. You can go look at the recipe there or I have provided all the info below! We also made our own little tweaks to the recipe as well.

We always make something that she can add chicken to, which is what I do for my husband most of the time so he can get his meat, but I am not having to make a whole separate meal. This recipe is PERFECT for anyone. It is very easy to add meat to and you really can make it your own by adding different veggies to the mix! You could also make it with organic tomato sauce but I loved this non-dairy homemade sauce we made from the recipe.

Here are the ingredients……

• 10 ounces Organic whole grain pasta (penne, or whatever pasta tour heart desires)
• 8 large cloves of garlic minced
• 2 medium shallots, diced
• 3 cups grape tomatoes, halved
• 3-4 Tbsp of Bob’s Red Mill All Purpose Baking Flour (gluten free, dairy free)
• 2 1/2 cups of unsweetened almond breeze
• himalayan salt & Pepper
• olive oil

*** Kayse (my bestie) suggested adding more veggies to the recipe, and you can never say no to more veggies 🙂  you can do this as desired with whatever veggies you choose. If I remember correctly we added broccoli and bell peppers.

(recipe serves 3-4)

-pre heat oven to 400 and place your cut up tomatoes and other veggies on a baking sheet, add olive oil, salt and pepper and bake for approx. 15-20 min. Keep an eye on it.

-bring a pot to a boil to cook pasta, drain and cover and set it to the side when finished.

-Get a large skillet, put on medium to low heat. Add 1 Tbsp. of olive oil, as well as the garlic and shallot. Add a pinch of salt and pepper. Let cook for about 4-5 min. until they have softened.

-Stir 3-4 tbsp. of flour in the skillet and mix with a whisk. Once combined slowly mix in the almond milk, a little at a time so it doesn’t clump up. Add another pinch of salt and pepper once mixed let simmer for 4-5 min. (you can add more flour for desired thickness, but make sure you give it time to mix in because it does thicken up)

-Once the sauce is complete, taste and add seasoning as desired. Then add pasta and roasted tomatoes (veggies) and mix together.

Kayse did most of the cooking 🙂 And it only took us about 30 min. to cook!

**For all the meat eaters out there….we did cook chicken breast on a separate pan in the oven with the veggies.

I hope y’all enjoy this recipe as much as we did!

****Send love out this week 🙂 I am sending y’all all of mine!****

**If you have any questions please feel free to message me 🙂