Creamy Garlic Pasta - My Vegan Child
16013
post-template-default,single,single-post,postid-16013,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-14.2,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.7,vc_responsive

Creamy Garlic Pasta

Creamy Garlic Pasta

When making this recipe, I usually make a double portion. Half for the kids (with veggies on the side), and half for us for a yummy adult meal with roast leeks and cauliflower mixed in. Recipe inspired from a Craving A Peace recipe.

INGREDIENTS

  • whole head of garlic
  • pasta (gluten free optional)
  • 3/4 cup of unsalted cashews (soaked overnight or in boiling water for 10 minutes)
  • 1 cup of vegetable stock
  • 1 tsp apple cider vinegar
  • 1 tsp oregano
  • salt to taste
  • olive oil

 

INSTRUCTIONS

  1. Preheat oven to 200 C.
  2. Chop head off garlic until cloves are visible.
  3. Rub with oil and sprinkle with salt (and leeks if making for adults)
  4. Wrap loosely in tin foil.
  5. Roast garlic for 40 minutes.
  6. While garlic are roasting, cook pasta on stove.
  7. After 40 minutes, remove garlic from the oven and squeeze soft garlic cloves out of their shells and into a blender with soaked/boiled cashews, vegetable broth, apple cider vinegar, and 1/2 teaspoon salt. Blend all ingredients until smooth.
  8. Toss with pasta and add some steamed broccoli and cauliflower, or serve on the side. (Adults – slice baked leeks and add to pasta with cauliflower or broccoli).

Adult’s or older kid’s version:

Creamy vegan garlic and leek pasta

No Comments

Post A Comment