Roasted tomatoes, asparagus and garlic – oh my! Some of my favorite veggies take an easy, slow-roast in the oven before dressing up pasta – I’ve used a gluten-free option made from chickpea flour, but you can substitute traditional pasta, zoodles or whatever you like! Read on to get my delicious recipe for Roasted Tomato Asparagus Pasta with Creamy Garlic Sauce. It works for nearly every type of diet – gluten-free, dairy-free, vegan, and more. With April being National Celiac Awareness Month, it’s great to have a great pasta alternative on hand that everyone can enjoy.

First things first when it comes to  Roasted Tomato Asparagus Pasta with Creamy Garlic Sauce — roasting the vegetables. While this recipe is very easy, the veggies do take about 30 to 40 minutes of roasting to soften, caramelized and magnify their flavor.

vegan

The task is super simple, just slice grape tomatoes in half, chop up asparagus into bite-sized pieces, and peel garlic into individual cloves. Toss with olive oil, salt, pepper and a bit of balsamic vinegar (optional) and spread out in a single layer on a rimmed baking sheet. In about a half-hour, you’ll have a pan full of wonderfully yummy vegetables to toss in pasta . . . double the batch and use to add big flavor and extra nutrition to omelets, salads, pizzas and more.

The sauce is equally simple, a portion of the softened, roasted garlic is whirled up in a blender with nut milk and stirred into a roux made with olive oil and a gluten-free flour blend. It reminds me a little bit of an alfredo sauce, but not nearly as decadent!  I’ve made the dish with Organic Chickpea Spaghetti from Explore Cuisine

Have you tried many of the alternative noodles out there (like noodles made from edamame, quinoa, chickpea, or black bean “flour”?) What did you think, which is your favorite? Please share in the comments – XOXO, Jennifer 

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Roasted Tomato Asparagus Pasta with Creamy Garlic Sauce

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Not your traditional pot of pasta, swaps made to keep it vegan and gluten free!

Course: Main Dish

Cuisine: Italian

Servings: 4 servings

Ingredients

• 20 roasted garlic cloves divided
• 1- pint grape tomatoes sliced lengthwise
• 8 ounces asparagus chopped in 1” pieces
• ¼ cup olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon gf flour blend
• 1/2 cup almond milk
• Salt and pepper
• 8 ounces chickpea spaghetti
• 2 tablespoons toasted pine nuts

Instructions

1. Preheat oven to 400 F degrees.
   

   
   

2. Add garlic cloves, sliced tomatoes and chopped asparagus to bowl and add ¼ cup olive oil and balsamic vinegar. Stir gently to coat.

   
   

3. Spread out vegetables on pan in single layer. Season with salt and pepper.

   
   

4. Roast in oven for 30 to 40 minutes, using a spatula to gently toss about halfway through cooking time. Vegetables will be ready with softened and caramelizing. Remove from oven and set aside to cool a bit.

   
   

5. Take 10 of the roasted garlic cloves and add to blender along with nut milk. Blend until mostly smooth, season to taste with salt and pepper.

   
   

6. Meanwhile, cook pasta according to package directions (the chickpea pasta takes about 8 minutes). Drain pasta and quickly rinse, keeping warm.

   
   

7. While pasta is cooking, finish sauce. To do this, take a small skillet and bring 2 tablespoons of olive oil to medium heat. Add in flour, stirring constantly, for a bout 2 to 3 minutes – it will bubble up and turn a light golden brown. Reduce heat to low and stir in garlic-milk mixture, adding a splash more mix if sauce seems too thick.

   
   

8. Toss pasta with sauce and vegetables. Top with toasted pine nuts.

— this pasta substitute has a great taste and texture plus a boost of extra protein (you know I like that for my workout recovery)!

Hope you enjoy Happy pasta night!