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Creamy Roasted Garlic Pasta

by
Roastedgarlic2

This creamy pasta is absolutely delicious and the roasted garlic brings out a delicious flavor. It is the perfect dish to impress your family for the holidays.

Ingredients

Make this tasty dish with the following ingredients:

  • Pasta of choice (we used this one!)
  • Olive oil + fresh garlic to make roasted garlic
  • Vegan butter
  • All purpose flour
  • Rice milk (we use this)
  • Cashews (this is the best deal!)
  • Nutritional yeast (our favorite!)
  • Vegan mozzarella shreds
  • Onion powder, salt & pepper

How to make this creamy pasta

  1. Cook noodles. Boil water and cook noodles according to instructions on package. Drain and rinse, drizzle with a tsp of olive oil, stir to coat.
  2. Preheat oven & prepare. Preheat oven to 400° and prepare the garlic by dicing off the top, drizzling with olive oil and wrapping in foil.
  3. Bake. Bake the garlic for 40 minutes.
  4. Blend. Create a cream by blending 1 cup rice milk, cashews and roasted garlic.
  5. Begin sauce. Create a roux and whisk in 1 1/2 cups rice milk, nutritional yeast and onion powder then bring to a boil.
  6. Finish sauce. Bring the sauce down to medium heat, stir in the cream and cheese.
  7. Complete dish. Add in salt & pepper and stir in the cooked pasta.

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Creamy Roasted Garlic Pasta

This creamy pasta is absolutely delicious and the roasted garlic brings out a delicious flavor. It is the perfect dish to impress your family for the holidays.
Prep Time 5 mins
55 mins
Total Time 1 hr
Course dinner, Side Dish
Servings 4 people

Ingredients
  

  • 12 oz pasta of choice
  • 2 tsp olive oil separated
  • 1 head fresh garlic
  • 2 1/2 cup unsweetened plain rice milk separated
  • 1/2 cup cashews soaked for at least an hour in hot water
  • 2 tbsp vegan butter
  • 2 tbsp all purpose flour
  • 2 tbsp nutritional yeast
  • 1 cup vegan mozzarella
  • 1/4 tsp onion powder
  • 3/4 tsp salt more to taste
  • tsp black pepper more to taste
  • 1 tsp dried parsley for topping

Instructions
 

  • Cook noodles according to instructions on package. Once done, strain and rinse with cold water then drizzle with 1 tsp olive oil.
  • Preheat the oven to 400°. Slice off the top of the head of garlic, exposing some of the top. Place in a piece of foil (cut large enough to be wrapped around the whole head).
  • Drizzle with 1 tsp olive oil, and wrap completely in foil. Place on a baking sheet and bake for about 40 minutes.
  • When there is about 5 minutes left for the garlic, start the sauce.
  • Blend one cup of rice milk, soaked cashews and roasted garlic (squeeze whatever you can get out of the skin) in a high speed blender until smooth and creamy.
  • Melt the butter in a large saucepan over low-medium heat. Whisk in the flour to form a roux.
  • Stir in 1 ½ cups rice milk, nutritional yeast and onion powder. Bring to a boil then back to medium heat.
  • Stir the blended cream from earlier and the cheese into the sauce. Add salt and pepper.
  • Mix in the noodles and serve topped with parsley and more salt & pepper to taste.
Keyword cashews, creamy, garlic, roasted, vegan
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Related Posts

    • Vickie
    • December 22, 2020
    Reply

    What is meant by separated for the rice milk please?
    thank you

      • sarah
      • December 23, 2020
      Reply

      it means you are using a portion of the milk in one stage of the recipe and the remaining portion in a later stage of the recipe

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