Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF
Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, vickys creamy garlic pasta with roasted tomatoes gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook vickys creamy garlic pasta with roasted tomatoes gf df ef sf nf using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF:
  1. Make ready 450 g cherry tomatoes, halved
  2. Make ready 3 tbsp olive oil, divided
  3. Take 1 onion, chopped
  4. Prepare 8 cloves garlic, finely chopped
  5. Make ready 1 tbsp cornflour / cornstarch
  6. Prepare 400 ml light coconut milk
  7. Take 200 ml vegetable stock
  8. Prepare 300 g gluten-free dried pasta
  9. Prepare to taste Salt & pepper
Instructions to make Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400F and line an oven tray with foil
  2. Spread out the tomatoes on the tray, drizzle with 2 tbsp olive oil, sprinkle with some salt and bake for 20 minutes
  3. Meanwhile cook the pasta in boiling salted water as per the packet instructions and begin the sauce
  4. Heat 1 tbsp olive oil in a pan over a medium heat. Add the garlic and onion, a pinch each of salt and pepper and cook for a few minutes until softened
  5. Stir in the cornflour until the onion is evenly coated then slowly whisk in the coconut milk and stock
  6. Let simmer and continue cooking for another 5 minutes to thicken
  7. Puree the sauce smooth with an immersion blender and season to taste
  8. Drain the pasta and add it to the sauce with the tomato, stirring gently to combine
  9. Serve with some vegan parmesan and some freshly ground black pepper. The 'Violife' brand vegan parm is coconut-based and very good or if you're ok with cashew nuts, look up my previously posted recipe for 'Vickys Parmesan'

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