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Creamy Vegan Pasta Dish

VEGAN Creamy Pasta Dish Recipe Video

Preheat oven to 400 F.

Slice 2 cups of cherry tomatoes in halves, drizzle with Batistini Farms Classic Olive Oil, and bake for 15-20 minutes.

Bring to boil a large pot of water over medium high heat. Cook Foggy Mountain Pasta for 3-4 minutes. (We used their Lumache pasta)

In the meantime...In a medium saucepan, add 1 tbsp. of Batistini Farms Classic Olive Oil, 1 clove of minced garlic, 1/2 tsp of fresh minced ginger, and 1 small minced shallot. Add a 1 tsp of salt and pepper, each. Stir frequently for apps. 4 minutes.

Stir in 3 1/2 tbsp of flour (we used coconut flour) and mix well. Slowly whisk in 1 - 2 cups of almond milk. Cook for apps. 5 minutes, or until thickened. (Adjust your seasoning to taste)

Mix sauce with prepared pasta.

Optional: To make it extra creamy, been it in a food processor until creamy and smooth. For a stronger taste you can optional vegan cheese.

HINT: For non-vegans... everything can be substituted for regular dairy products such as parmesan cheese and whole milk