I needed some time off blogging, but I'm back with some fresh energy and with my new vegan garlic pasta recipe. It's almost as tasty as if it was with cheese....well, almost
Anyway, for this simple and tasty recipe you need:
- 3 cups tomatoes (sliced)
- 300 grams (10 ounces) pasta
- 8 cloves of garlic (minced)
- some salt and some black pepper
- 3-4 tablespoons flour
- 2 1/2 cup water
Toss tomatoes in some olive oil and sea salt. Place them on a baking sheet and bake for 20 minutes at 200 degrees C (400 F).
Cook pasta the usual way, according to the package instructions and set aside.
In a large skillet over medium heat add 1 tablespoon of oil and the garlic. Add some salt and pepper and stir frequently. Cook for 3-4 minutes until soft and fragrant.
Stir in 3-4 tablespoons of flour and mix it with a whisk. Once mixed, add the water little by little so lumps don't form. Bring it to simmer and continue cooking for another 5 minutes to thicken.
You can transfer the sauce to a blender if you want extra creamy sauce. Place back in the pan and cook until the desired thickness is reached.
Taste the sauce and add some seasonings as needed.
Place some pasta on a plate, add some sauce and roasted tomatoes and enjoy!