Creamy Tomato Garlic Penne

Servings: 4 yield(s)
  • 8 oz explore cuisine red lentil penne
  • 3 pints cherry or grape tomatoes (halved)
  • 4 tbsp olive oil (divided)
  • 2 shallots (peeled and diced)
  • 6 garlic cloves (chopped)
  • 3 tbsp all purpose flour
  • 1 cup vegetable stock
  • 1 1/2 cup unsweetened almond milk
  • Braggs nutritional yeast (for garnish)
  • 2 sprigs fresh thyme leaves (for garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  1. Preheat oven to 400℉
  2. Add Tomatoes to parchment lined sheet tray and toss in 2 tbsp. Of Olive Oil
  3. Season with Salt and Pepper
  4. Bake for 20 mins. and set aside
  5. Bring a large pot of Water to boil
  6. Cook Pasta according to the instructions on the package
  7. When finished, drain, cover, and set aside
  8. In the meantime, prepare the Sauce
  9. In a large skillet over medium-low heat, add 2 tbsp. of Olive Oil , the Shallots , and the Garlic
  10. Season with Salt and Pepper
  11. Cook until softened and fragrant (3-4 min.)
  12. Sit in Flour and mix with whisk
  13. Once combine, slowly, whisk in Vegetable Stock
  14. Whisk in Almond Milk
  15. Slowly bring to simmer and allow to thicken
  16. Season with Salt and Pepper If you would like an ultra creamy sauce, transfer sauce to a blender and blend the sauce until smooth and creamy. Place back in the pan and reduce heat to a low simmer until desired thickness is reached.
  17. Add Pasta and Roasted Tomatoes and stir until evenly coated
  18. To serve, scoop penne into a bowl, garnish with Nutritional Yeast and fresh Thyme Leaves
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.