Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF.
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Ingredients - Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF:
- Need 450 g of cherry tomatoes, halved.
- Provide 3 tbsp olive oil, divided.
- Require 1 for onion, chopped.
- Give 8 cloves - garlic, finely chopped.
- Give 1 tbsp - cornflour / cornstarch.
- Provide 400 ml for light coconut milk.
- Prepare 200 ml for vegetable stock.
- Need 300 g - gluten-free dried pasta.
- You need to taste of Salt & pepper.
Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF instructions:
- Preheat the oven to gas 6 / 200C / 400F and line an oven tray with foil.
- Spread out the tomatoes on the tray, drizzle with 2 tbsp olive oil, sprinkle with some salt and bake for 20 minutes.
- Meanwhile cook the pasta in boiling salted water as per the packet instructions and begin the sauce.
- Heat 1 tbsp olive oil in a pan over a medium heat. Add the garlic and onion, a pinch each of salt and pepper and cook for a few minutes until softened.
- Stir in the cornflour until the onion is evenly coated then slowly whisk in the coconut milk and stock.
- Let simmer and continue cooking for another 5 minutes to thicken.
- Puree the sauce smooth with an immersion blender and season to taste.
- Drain the pasta and add it to the sauce with the tomato, stirring gently to combine.
- Serve with some vegan parmesan and some freshly ground black pepper. The 'Violife' brand vegan parm is coconut-based and very good or if you're ok with cashew nuts, look up my previously posted recipe for 'Vickys Parmesan'.
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