//]]> Simple Way to Prepare Award-winning Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF | Make Your Favorite Restaurant Dishes At Home!

14/10/2020 02:35

Simple Way to Prepare Award-winning Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF

by Elizabeth McKenzie

Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF
Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys creamy garlic pasta with roasted tomatoes gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have vickys creamy garlic pasta with roasted tomatoes gf df ef sf nf using 9 ingredients and 9 steps. Here is how you cook it.

 

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The ingredients needed to make Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF:
  1. Get 450 g cherry tomatoes, halved
  2. Make ready 3 tbsp olive oil, divided
  3. Prepare 1 onion, chopped
  4. Make ready 8 cloves garlic, finely chopped
  5. Get 1 tbsp cornflour / cornstarch
  6. Take 400 ml light coconut milk
  7. Get 200 ml vegetable stock
  8. Take 300 g gluten-free dried pasta
  9. Make ready to taste Salt & pepper


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Instructions to make Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400F and line an oven tray with foil
  2. Spread out the tomatoes on the tray, drizzle with 2 tbsp olive oil, sprinkle with some salt and bake for 20 minutes
  3. Meanwhile cook the pasta in boiling salted water as per the packet instructions and begin the sauce
  4. Heat 1 tbsp olive oil in a pan over a medium heat. Add the garlic and onion, a pinch each of salt and pepper and cook for a few minutes until softened
  5. Stir in the cornflour until the onion is evenly coated then slowly whisk in the coconut milk and stock
  6. Let simmer and continue cooking for another 5 minutes to thicken
  7. Puree the sauce smooth with an immersion blender and season to taste
  8. Drain the pasta and add it to the sauce with the tomato, stirring gently to combine
  9. Serve with some vegan parmesan and some freshly ground black pepper. The 'Violife' brand vegan parm is coconut-based and very good or if you're ok with cashew nuts, look up my previously posted recipe for 'Vickys Parmesan'

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