A simple creamy pasta with little roasted cherry tomatoes, garlic and fried brown mushrooms.
Roast Garlic Tahini Basil Pasta
Equipment
- Baking Tray
- Saucepan
- Stirring utensil
- Chopping Board
- Chopping Knife
- Measuring Utensils: tbsp, tsp, 1/2 cup, 1 cup
- Food Processor or blender
Ingredients
- 400 grams cherry tomatoes
- 4 cloves garlic
- 300 grams pasta
- chilli oil (optional)
- 200 grams mushrooms (we used brown) (sliced thinly)
- 1 tbsp vegan butter
- alfalfa sprouts (optional)
- 1/2 cup pasta water
Tahini Sauce
- 1 1/2 cups fresh basil
- 1/2 cup hulled tahini
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp nutritional yeast
- 1 tsp maple syrup
- 1 lemon juice of
- 1 tsp salt
- 1 tsp pepper
- chilli flakes
Instructions
- Preheat your oven to 180°C.
- To a baking dish, add the cherry tomatoes, garlic cloves (leave the skins on and just chop off the bottom), salt, pepper and olive oil (we used chilli oil for an extra kick). Mix everything up with your hands to coat everything evenly with oil. Place into the oven for 20 minutes.
- To make your tahini sauce, combine all ingredients in a blender or food processor until a smooth sauce forms. Set aside.
- In a medium saucepan, melt your vegan butter over medium-high heat and add in your mushrooms. Lightly fry until they get some colour on each side. Take off heat and set aside.
- Cook your pasta according to the instructions on the packet. make sure to save a 1/2 cup of pasta water.
- In a large saucepan over low heat add in your cooked pasta, tahini sauce and pasta water. Stirring until the sauce thickens a little. Add in your mushrooms and tomatoes. Gently squeeze the roasted garlic and the insides should just pop right out. Lightly crush them with a fork and add to your pasta along with the alfalfa sprouts. Stir everything together and top with vegan parmesan and chilli flakes or fresh basil.