Roasted Garlic Pasta
This roasted garlic pasta recipe is simply an explosion of flavors and has an incredible taste! The silky-smooth vegan sauce is extremely versatile and can be used as a base pasta sauce for any other recipe. Give it a try!
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 Tbsps nutritional yeast flakes
- 4 Tbsps flour
- 4 heads garlic
- olive oil
- salt and pepper
- optional - ground dry rosemary
Instructions
- Boil the spaghetti according to the instructions on the package.
- Roast the garlic. Cut the upper part of every garlic head (see video), place the garlic on an aluminum foil, drizzle with olive oil and season with salt and pepper, then wrap it together and bake in the oven at 250C 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 optional, a sprinkle of ground, dry rosemary.