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.