This Garlic Chive Pasta with Blistered Tomatoes is rich, flavourful, and comes together in minutes. Featuring blistered cherry tomatoes, baby spinach, fresh basil, and a rich vegan cheese sauce.
The sauce is made with whole food ingredients and contains plant-based protein from the cashew cheese and crunchy sunflower seeds. The fresh basil, lemon, and chives pair perfectly to create an Italian-inspired dish that’s great for a quick meal or elegant dinner.
Miyoko’s Creamery Double Cream Classic Chive Cheese is used to create a rich and creamy sauce. This vegan double cream cheese is made with traditional cheese-making processes to achieve an authentic taste and texture. Its base of organic cashews and coconut oil melts perfectly into a healthy dairy-free sauce.
Serve this flavorful meal on its own or with a side of crusty bread and a garden salad.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
1 package of pasta of choice
1 cup reserved cooking water from pasta
2 teaspoons olive oil
3-4 cloves garlic, minced
1 cup whole cherry tomatoes
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon red pepper flakes
2 cups baby spinach
Juice from ½ a lemon
½ cup sunflower seeds
1 bunch fresh basil leaves
Cook the pasta according to package directions. While cooking, reserve ½ cup of cooking water and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until they begin to blister, about 4-5 minutes. Add the minced garlic, salt, pepper, and red pepper flakes and cook for an additional 1-2 minutes, until the garlic is golden. Remove from the heat.
Add the drained and cooked pasta, Miyoko’s Creamery Double Cream Classic Chive Cheese, spinach, and lemon juice. Stir until combined and the cheese begins to melt. Slowly stir in the reserved cooking water as needed until you reach your desired consistency.
Serve immediately and garnish with sunflower seeds and fresh basil.