Welcome to my first blog post!! There will be many more to come.  Hope you enjoy it and feel inspired to try some of the recipes that I share.

Just to be clear, these are not my own recipes, just recipes I've found online and tried out that I want to share and have in one place, along with my review of the dish.  Plus I will also be posting any accidentally vegan treats that I find in supermarkets ;)







Recipe from: Minimalist Baker, click here for a link to the original

As it's American, I've also added in the UK conversions to assist.  Prep and cook times below are how long it took me (I can be a bit slow!)

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 3-4

Ingredients

• 3 cups (390g) grape or cherry tomatoes, halved
• 10 ounces (285g) gluten free pasta (or regular pasta if not GF).  Use any kind you like, penne, linguine or fettuccine work best.  I only had fusilli at the time! 
• Olive oil
• 2 medium shallots, diced
• 8 large cloves garlic, minced/grated
• Sea salt and black pepper
• 3-4 Tbsp gluten free all purpose flour (or regular flour if not GF)
• 2.5 cups (600ml) unsweetened plain almond milk

Equipment Required

• Large pan
• Large pot
• Colliander
• Whisk
• Blender
• Baking sheet/tray
• Parchment paper / baking paper

1. Preheat oven to 400f (200c) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet (baking tray) and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
3. In the meantime, prepare the sauce. In a large skillet (pan) over medium-low heat, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
4. Stir in 3-4 Tbsp flour and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed.
5. If you want an ultra creamy sauce, transfer sauce to a blender to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
6. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
7. Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.

Sam xx



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