Vegan Alfredo with Roasted Tomatoes

Gluten free & vegan Alfredo topped with roasted tomatoes, recipe created by me below.

Ingredients:

Roasted Tomatoes

~ 2 cups/300g grape tomatoes, halved

~ 1 tbsp sustainable vegetable oil

~ 1/2 tsp dried thyme

~ Salt, to taste

~ Pepper, to taste

Alfredo

~ 2 1/2 cups/300g cashews, soaked at least 2 hours, then drained

~ 2 tbsp arrowroot powder

~ 1/2 cup/30g nutritional yeast flakes

~ 1 tsp salt

~ 1 tsp garlic powder

~ 1 tsp onion powder

~ 1/2 tsp dried thyme

~ 2 cups plant-based milk

~ 6 cups/600g pasta of your choice

Directions:

1. Preheat oven to 375F/190C.

2. Toss tomatoes with oil, thyme, salt & pepper in a roasting tin & roast for 25 minutes.

3. Add all Alfredo ingredients except pasta to blender & blend until smooth (add more milk for thinner sauce). Transfer sauce to saucepan & cook over medium heat, whisking constantly, until bubbling (about 5 minutes) & remove from heat.

4. Cook the pasta according to package instructions.

5. Mix cooked pasta into sauce, serve topped with roasted tomatoes & sprinkled with extra thyme & pepper.