Creamy Vegan Garlic Pasta with Roasted Tomatoes Paired with Natura Cabernet Sauvignon

Cabernet Sauvignon | NAtura Wines

Need a dinner idea for tonight? We’ve got you covered, and trust us, everyone is going to love it. All you need are a few basic ingredients, plus a bottle of cabernet sauvignon wine. This dish is vegan-friendly, hearty, and insanely delicious. And it only takes 30 minutes to make it! Here’s what you need:

  • 8 cloves of garlic, minced
  • 3 cups grape tomatoes, halved
  • 2 medium shallots, diced
  • 10 oz. whole wheat pasta (we prefer penne)
  • Olive oil
  • Salt and pepper
  • 3-4 tbsp. flour
  • 2 ½ cups almond milk

Step 1: Toss the halved tomatoes in a bit of olive oil and salt. Place on a baking sheet and roast at 400 degrees for 20 minutes.

Step 2: Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions; drain and set aside.

Step 3: Prepare the sauce. Start by sautéing the garlic and shallots in a bit of olive oil. Season with salt and pepper, and cook until soft and fragrant.

Step 4: Sprinkle flour a bit at a time into the garlic and shallots, stirring as you go with a whisk. After the flour is added, slowly add the almond milk, whisking continuously so clumps do not form.

Step 5: Bring sauce to a simmer, and add salt and pepper to taste.

Step 6: Once sauce has thickened to your preferred consistency, add the cooked pasta and tomatoes. Toss to coat, then garnish with fresh basil and extra black pepper.

This dish is, in a word, delicious. But honestly, one word doesn’t do it justice. It’s creamy, it’s savory, it’s wholesome, it’s comforting…need we say more?  When paired with a smooth glass of cabernet sauvignon wine, it’s truly phenomenal and will no doubt become one of your family’s go-to dishes.