everything YOU NEED

  • 21/2 cups (600ml) unsweetenedSAIN Almond Milk -
    the original story
  • 3 cups (450g) grape tomatoes, halved
  • 10 ounces (283g) whole wheat pasta (such as penne, linguini, or fettuccine | Use less if you want a higher sauce:pasta ratio | Use gluten-free pasta for GF eaters)
  • Olive oil
  • 2 medium shallots, diced (~1/4 cup or 40 g)
  • 8 large cloves garlic, minced/grated (1/4 cup or 24g)
  • Pinch each sea salt and black pepper
  • 3-4 Tbsp (25-33g) unbleached all-purpose flour (or another thickener of choice)*


HOW TO prepare?

Preheat oven to 400°F (204°C) and toss tomatoes in a bit of olive oil and
sea salt. Place cut side up on a parchment-lined baking sheet and bake for
20 minutes while you prepare the rest of the dish. Then set aside.

Bring a large pot of water to a boil and cook pasta according to package
instructions. When done, drain, cover and set aside.

In the meantime, prepare the sauce. In a large skillet over medium-low heat,
add 1 Tbsp (15 ml) 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

Stir in 3-4 Tbsp flour (or other thickener of choice - see notes) and mix with
a whisk. Once combined, slowly whisk in the SAIN 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. (Optional: You can also add
a few shakes of vegan parmesan for extra flavor at this time if you wish.)

If you want an ultra creamy sauce, transfer sauce to a blender (or use an
immersion 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.

Once the sauce is to your desired thickness, taste and adjust seasonings as
needed. Then add pasta and roasted tomatoes and stir.

Serve immediately and garnish with extra black pepper, fresh basil, and/or
vegan parmesan cheese.



we would LOVE TO HEAR from you here