Bethany's Vegan Kitchen

Using a whole bulb of slowly roasted garlic gives this rich, creamy pasta sauce a wonderful flavour. It’s also simple and very easy to make. Ever since I roasted garlic for my recent Creamy Roasted Garlic Houmous recipe, I’ve been wanting to use roasted garlic more, so this recipe came from that one

Yield; 400g of sauce/four servings Cook time; 45 minutes

You’ll need;

1. One bulb of garlic
2. Two teaspoons of oil
3. One brown onion, peeled and thinly sliced
4. A good pinch of black pepper
5. 200g silken tofu
6. 120ml plant milk
7. Half a teaspoon of dried oregano
8. Salt to taste
9. A few drops of lemon juice
10. Two teaspoons of nutritional yeast
11. 300g (this is the dry, uncooked weight) tagliatelle

Method;

• Start by heating the oven to 200°C/180°C fan assisted. Then slice the top off the bulb of garlic, remove the loose skin, then drizzle over a teaspoon of oil and a pinch of salt. Wrap the garlic in foil and roast for 30-40 minutes, or until caramelised
• While the garlic is roasting you can carry on with the rest of the recipe. Heat the remaining teaspoon of oil in a frying pan over a medium heat. Add the onion and give it around 20-30 minutes to cook, stirring every now and then. Once it’s starting to caramelise you can set it aside, I seasoned my onion with a pinch of black pepper
• Once the garlic is roasted, squeeze out/remove the garlic cloves, then pop them into a jug/blender/food processor. Then add the onions, tofu, plant milk, lemon juice, nutritional yeast and oregano, season with a good pinch of salt. Blend until you have a smooth sauce
• Then cook the pasta as per the instructions on the packet, drain well, and stir it through the sauce. Serve immediately

As mentioned, this pasta sauce will roughly make four servings. If you’re only wanting to use one or two servings of the sauce, the leftovers will keep in the fridge for around four or five days, in an air tight container