Roasted Garlic Pasta
This roasted garlic pasta is an explosion of flavor, built around a silky-smooth vegan sauce made from whole roasted garlic. It's a versatile base sauce that comes together in under an hour and works with any pasta.
Ingredients
- 400 g spaghetti
- 200 g vegan yogurt I used Joya soy yogurt, natural flavor
- 300 ml vegan milk I used Soya Natural by Joya, but you can use any other natural-flavored milk
- 3 tbsp nutritional yeast flakes
- 4 tbsp flour
- 4 heads garlic
- olive oil
- salt and pepper
- rosemary dried, ground, optional
Instructions
- Boil the spaghetti according to the instructions on the package.
- Roast the garlic. Cut off the upper part of every garlic head (see video), place the garlic on a sheet of aluminum foil, drizzle with olive oil and season with salt and pepper, then wrap it up and bake in the oven at 250C (480F) for 40 minutes.
- In a blender, add the roasted garlic, yogurt, milk, nutritional yeast, flour, salt and pepper. Process until silky smooth.
- Pour the sauce into a pan and stir continuously until it thickens. If it gets too thick, add more milk.
- Remove from heat and add the drained spaghetti. Mix well and serve with a drizzle of olive oil on top, some chopped herbs and, optionally, a sprinkle of ground dried rosemary.
Notes
The sauce can be made ahead and reheated gently with a splash of extra milk to loosen it. It also works as a versatile base sauce for other recipes - try stirring in a spoonful of vegan pesto for a variation.