Penne with Roasted Tomatoes & Arugula

Penne Recipe

Ingredients:
1 pint cherry tomatoes
2 shallots, thinly sliced
Sea salt
Freshly ground black pepper
3 tbsp avocado oil
1 9-ounce box of whole wheat penne
3-5 garlic cloves, minced (I used 5 cloves)
3 Tbsp red wine vinegar
4 ounces green olives, halved
1/4 tsp red pepper flakes
2 cups arugula

Instructions:
1. Preheat oven to 400ºF & bring a large pot of water to a boil.

2. On a parchment paper-lined roasting pan, place cherry tomatoes and shallots in a single layer. Season with sea salt, black pepper, and drizzle with avocado oil. Roast in the oven for about 20 minutes.

3. Meanwhile, add penne to boiling water, follow directions on the package. Then drain pasta.

4. After tomatoes and shallots are done roasting, remove from oven and add to a saucepan and turn on to medium heat.

5. Add the garlic to the pan and cook, stirring constantly until fragrant, for about 30 seconds to 1 minute.

6. Add the red wine vinegar and olives to the pan. Bring to a simmer and stir in red pepper flakes.

7. Toss the vegetables with the pasta, stirring in the arugula, which wilts from heat. Top with vegan parmesan, see recipe below.

Makes about 4 servings.

Vegan Parmesan

Ingredients:
3/4 cups of cashews
3-5 tablespoons of nutritional yeast
1/4 tsp of garlic powder
3/4 tsp sea salt


Instructions:
1. Add all ingredients to a food processor (a blender should work too)

2. Taste and adjust seasonings as needed. I add 5 tbsp of nutritional yeast and extra garlic powder too.

3. I taste test it and end up re-blending 1-2 more times.

4. Sprinkle on top of pasta and enjoy!