A pasta dish drenched with a dairy-free creamy sauce that will leave the whole crew asking for more. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F; toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.

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  • Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.

  • In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.

  • Stir in 3 tablespoons flour (or as needed to thicken) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don't form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish)

  • If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.

  • Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.

  • Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.

Cook's Notes:

You can use less pasta if you like your pasta a bit saucier. And use your preferred type: penne, linguine, fettuccine.

You can substitute 1 cup vegetable stock for 1 cup of the Almond Breeze Original.

Nutrition Facts

438 calories; protein 17g; carbohydrates 71.2g; fat 10.6g; sodium 242.3mg. Full Nutrition
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