Vegan Creamy Garlic Penne w/ Roasted Tomatoes

I tweaked this recipe from The Minimalist Baker and it’s awesome!  I also used Banza – pasta made from chickpeas!  It’s great for the whole family!

INGREDIENTS

3 cups grape tomatoes, halved
10 ounces Banza Penne Pasta
Olive oil
2 medium shallots, diced (about ¼ cup)
8 large cloves garlic, minced or grated (about ¼ cup)
Salt & pepper to taste
3-4 Tbsp unbleached all-purpose flour
2 ½ cups unsweetened plain Almond Milk 

DIRECTIONS

• Preheat oven to 400 degrees and 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.
• 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 3-4 Tbsp flour 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. 
• Add a few shakes of Nutritional Yeast and stir.
• Transfer sauce to a blender and 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.