Creamy Vegan Roasted Tomato Pasta with Lemon and Dill

If you think creamy pasta salads are only made with mayonnaise and gluten think again.  I admit when I went vegan, I thought I would never be eating things like pasta salads with creamy sauces again, but I have since discovered that I can!  Thanks to things like cashew butter and coconut milk.  Staples in creamy vegan sauces, and you would never know they weren’t dairy when you are enjoying them in the finished dish. Also, now there are so many good varieties of gluten free pasta, it is easy to avoid gluten in pasta salad.  The recipe I am sharing with you today is so simple and so good.  A pasta with the two ingredients I mentioned above plus some lemon for brightness, fresh dill, tomatoes roasted until they are super flavorful and chickpeas for protein. Summer comfort food that adults and kids will both enjoy!  Just don’t tell them it is vegan, and let them enjoy!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

Pre heat the oven to 400F degrees. Toss the cherry tomatoes with just enough olive oil to coat, and spread out on a sheet pan. Place in the oven and roast for 20 minutes or until the tomatoes are tender and starting to brown. Remove from the oven and allow to cool to room temperature. Meanwhile, to make the sauce, combine cashew butter, coconut milk, lemon, sea salt and dill in a bowl, and whisk together until smooth (or you can throw it in a blender and blend until smooth but add the dill at the end so it stays in pieces). In a large bowl, combine the pasta, tomatoes, chickpeas, and sauce and toss to coat. Serve at room temperature.


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Recipe Type

  • Gluten-Free
  • Heart Healthy
  • Salad
  • Vegan

Course Type

  • Entree
  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Child Friendly
  • Easy