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Creamy Roasted Garlic Pasta

3.32 from 45 votes
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.
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Prep Time 5 minutes
55 minutes
Total Time 1 hour
Servings: 4 people
Course: dinner, Side Dish
Ingredients Method

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

Method
 

  1. Cook noodles according to instructions on package. Once done, strain and rinse with cold water then drizzle with 1 tsp olive oil.
  2. 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).
  3. Drizzle with 1 tsp olive oil, and wrap completely in foil. Place on a baking sheet and bake for about 40 minutes.
  4. When there is about 5 minutes left for the garlic, start the sauce.
  5. 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.
  6. Melt the butter in a large saucepan over low-medium heat. Whisk in the flour to form a roux.
  7. Stir in 1 ½ cups rice milk, nutritional yeast and onion powder. Bring to a boil then back to medium heat.
  8. Stir the blended cream from earlier and the cheese into the sauce. Add salt and pepper.
  9. Mix in the noodles and serve topped with parsley and more salt & pepper to taste.