Creamy Garlic & Herb Pasta with Roasted Tomatoes

Inspired by the classic Italian Alfredo sauce, this pasta dish is super rich and creamy without any dairy. The added herbs bring freshness to the dish and roasted cherry tomatoes the perfect amount of acidity and juiciness. A true weeknight favorite!

Creamy Garlic & Herb Pasta with Roasted Tomatoes

Course

Main Course
Prep time

70 Mins
cook time

25 Mins
servings

2
Author

@anettvelsberg

Ingredients

Roasted Tomatoes

1½ cups cherry tomatoes
1 tsp olive oil (optional)
1 clove garlic, minced
sea salt & black pepper, to taste

For the sauce:

½ cup raw cashews soaked in hot water for 1 hour
1 cup non-dairy milk
2 cloves garlic
2 tbsp nutritional yeast
1 tbsp onion powder
2 tbsp lemon juice
1 tsp dried oregano
½ cup finely chopped fresh herbs such as basil, parsley & oregano
salt & pepper, to taste
1 pkg Lotus Foods Organic Brown Pad Thai Rice Noodles

To serve:

2-3 tbsp basil, chopped

product used in the recipe

Organic Brown Pad Thai Rice Noodles

1

Preheat oven to 400°F/200°C.
2

Add cherry tomatoes to a small baking dish with olive oil, minced garlic, salt and pepper. Roast until blistered (~10-15 mins).
3

Cook noodles in salted boiling water for 5-6 mins, until tender. Drain and place back in the pot.
4

Meanwhile, add cashews, non-dairy milk, garlic, nutritional yeast, onion powder, lemon juice and oregano to a blender and blend until very smooth (~2-3 mins).
5

Pour the sauce onto noodles. Add chopped herbs and stir until combined.
6

Divide noodles between bowls and top with roasted tomatoes and chopped basil. Serve immediately.