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.

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.

5 from 1 vote

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Prep Time 5 minutes mins

55 minutes mins

Total Time 1 hour 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
• ⅛ 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