Homemade Vegan Pasta with Creamy Roasted Tomato & Garlic Sauce
Fresh homeade pasta (optional) with a creamy vegan roasted tomato and garlic sauce.
Ingredients
Homeade Vegan Pasta
- 1 1/4 cup all purpose flour
- 1 cup semolina flour
- 1/2 tsp salt
- 3/4 cup water
- 2 tsp olive oil
Vegan Creamy Roasted Tomato & Garlic Sauce
- 3 cups grape tomatoes (halved)
- olive oil
- 1/4 cup shallots
- 8 large cloves garlic
- salt and black pepper (to taste)
- 3 tbsp unbleached all-purpose flour
- 2 1/2 cups unsweetened oat, soy or almond milk
- 3 tbsp nutritional yeast
- 1-2 tbsp vegan parmesan cheese
- fresh sage
- 1-2 tbsp lemon juice
Instructions
Homeade Vegan Pasta
- Mix the flour, semolina, and salt in a bowl.
- Create a well. Pour in water and olive oil. Mix together until combined.
- Transfer to a flat surface and knead until it becomes a soft dough (about 8 minutes).
- Form into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- After refrigerating, cut dough into 2 portions.
- Place one portion on a floured surface and roll it out into a thin sheet.
- Dust with a bit more of flour and loosely roll up the sheet. Cut the roll into strips, and then unfurl the strips.
- Lay the noodles loosely into little nests.
- Repeat with second portion of dough.
- Cook in salted boiled water for 3-4 minutes.
Vegan Creamy Roasted Tomato & Garlic Sauce
- Preheat oven to 400 degrees.
- Drizzle tomatoes with olive oil and sea salt. Place cut side up on a parchment paper-lined baking sheet and bake for 20 minutes.
- In a large skillet over medium-low heat, add 1 Tbs olive oil, your lemon juice, garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes.
- Stir in flour and slowly whisk in the plant milk a little at a time. Add nutritional yeast, more salt and black pepper as desired, and bring to a simmer. Cook for another 4-5 minutes to thicken.
- Add your cooked homeade pasta and roasted tomatoes, then stir.
- Top with vegan parmesan and chopped fresh sage.