Week 6 of 52 Weeks of Food

pasta almondIt was the kind of evening that demanded a big bowl of pasta and a movie. But being that my flat mate and I have beentrying to eat somewhat healthy, I had to find a recipe that wasn’t too sinful.

The fridge offered up a couple of boxes of baby/plum tomatoes and we had a box of Quinoa pasta lying at home. Luckily the recipe I chanced upon was big on flavour and health and low on calories. So everyone was happy 🙂

Ingredients:

Pasta: 250 grams (We used quinoa pasta but any kind works)

Baby/Plum Tomatoes: 150 grams

Almond Milk: 2 cups

Garlic: 1 teaspoon, chopped fine ( I like garlic and always tend to use a little extra)

Salt: To taste

Pepper: To taste

Cheese (cheddar): 1 cube, grated (optional)

Parmesan flakes: to garnish.

Olive Oil: 1 teaspoon for the pasta, a splash for roasting the tomatoes

Preparation:

Cut the baby tomatoes in half. Season with salt and pepper.

Splash a little olive oil over the tomatoes and bake for 20 minutes till tender. (The roasting adds a touch of smoky flavour to the tomatoes).

Cook the pasta till al dente.

In a pan, sauté the garlic in the olive oil till aromatic. Don’t let it brown.

Add the roasted tomatoes to the garlic, stir well and cover the pan.

Simmer for 20 minutes without removing the lid to preserve the flavour.

Add the almond milk, constantly stirring and let the pasta sauce reduce down.

Add salt and pepper to flavour.

Add the cheese and mix well.

Add the pasta to the sauce and serve hot.

Yum.

The recipe was found on a Vegan cooking website, and is offered up here with a few tweaks 🙂

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