Creamy Garlic Pasta with Roasted Tomatoes

Original Poster: Minimalist Baker

When I found this post on Pinterest, I got a little excited. Before I went vegan, I used to be a huge fan of Domino's Alfredo pasta bowls. It was a weekly tradition for my now husband (then boyfriend) and I to get Domino's and I would get the same Alfredo pasta bowl almost every week. However, I eventually learned that they're not even vegetarian friendly! There is chicken fat in their recipe. Shocker, right? So throughout the years I've occasionally tried to replicate the taste of that bowl. I haven't found anything that tastes super close to it yet, unfortunately - including this recipe. However, it IS a good pasta dish. If you're looking for something more like the Domino's bowl I was talking about - try this recipe from my old cooking blog here. It's the closest thing I've created so far. But believe me, I will keep trying to perfect it!

Moving on to the pin of the week:

Now, I cut the recipe in half so this is the perfect amount for two people. My husband is not a vegan - so I made a smaller amount to just have one night of leftovers for myself. Here are the amounts I used, you can tweak it to however much you need.

1 1/2 cup grape tomatoes

5 oz. penne pasta
olive oil
4 cloves of garlic

1 medium shallot

salt and pepper

vegan Parmesan cheese

2 Tbsp. flour
1 1/4 cup unsweetened almond milk
*

Directions:

1. Line a baking tray with foil. Cut your cherry tomatoes in half. Lay them out cut side up on the tray. Toss some olive oil and salt on top. Bake for 20 minutes. Set aside.
2. Cook your pasta as directed on package. Once done, drain and set aside.

3. Prepare sauce. In a large skillet, on medium-low heat add 1 Tbsp. of oil. Allow it to heat up, then add in your chopped garlic and shallot. Cook for 3-4 minutes until softened and fragrant.
4. Stir in 2 Tbsp. flour.

5. Slowly add in your almond milk. Just a little bit at a time. Add in a few shakes of salt, pepper and vegan Parmesan. Continue stirring for approximately 5 minutes, until sauce starts to thicken.

6. Transfer sauce into a blender until creamy and smooth. Once done, place back in pan on low heat until desired thickness is reached.
7. Add pasta and roasted tomatoes. Stir. Add desired seasonings.

* I would suggest adding more garlic - I had to add garlic powder at the end of the recipe because I didn't feel like there was enough taste to the cream. I also added oregano and basil for more flavor as well. I would say I used 3 Tbsp. of the vegan parmesan too. As you might guess, I like a lot of flavor to my food.. However, it WAS very creamy!

Again, it wasn't quite the recipe I was looking for, but still not a bad pasta dish. 

Until next week!