This PASTA will ruin restaurant pasta for you | Vegan and Vegetarian Meal Ideas

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option for cooking.

Chop the top off a head of garlic and expose all the cloves.

Set the garlic aside in a ramekin.

Chop sundried tomatoes roughly and set aside.

Chop fresh basil and set aside.

In a baking dish, place the garlic and scatter cherry tomatoes on top.

Pour olive oil over the tomatoes and toss to coat.

Pour olive oil into the ramekin to cover the garlic.

Add salt, black pepper, and drizzle balsamic vinaigrette over the tomatoes.

Roast at 400°F for 25 to 30 minutes until tomatoes are blistered and garlic is golden and soft.

While roasting, mix seasonings: herbes de provence, salt, pepper, and red pepper flakes together in a bowl.

Bring a pot of water to a boil for the pasta.

Cook pasta according to package instructions, but 1-2 minutes less than al dente.

Before draining, reserve some pasta water.

Blend roasted tomatoes and oil, squeeze in roasted garlic, and add coconut cream until smooth.

Heat a large pan over medium heat and add infused garlic oil from the ramekin.

Caramelize tomato paste in the pan for 3-5 minutes.

Add the seasoning mix and sundried tomatoes to the pan and stir for another minute.

Lower the heat and pour in the blended sauce and about half a cup of reserved pasta water, stirring to combine.

Add plant-based parmesan and chopped basil, stirring to combine before adding pasta.

Toss the pasta in the sauce until well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens