Creamy Vegan Garlic Pasta Shells
This creamy garlic pasta shells recipe is bold and flavorful, thanks to a roasted vegetable & garlic sauce tossed with delicious cooked shell pasta.
Ingredients
- 1 lb shell pasta gluten free
- 6 cloves garlic
- 1 sweet onion sliced
- 2 lbs zucchini peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt or regular salt
- 2 cups plain unsweetened almond milk or unsweetened soy/nut/rice milk of choice
- 1/2 cup nutritional yeast
Instructions
- Cook shells according to package instructions, drain and set aside in the pot that the noodles cooked in.
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. Add the 6 cloves of the garlic, the onion, and zucchini to the sheet pan. Top with the olive oil, garlic powder, and garlic salt. Toss well to combine, making sure the vegetables are coated in the spices and oil. Place baking sheet in the oven and bake for 40 minutes, flipping the vegetables halfway through baking.
- When vegetables are finished roasting, add them to a high speed blender with the soy milk, and the nutritional yeast. Blend until a thick and creamy sauce forms.
- Pour sauce over the shell pasta in the pot, and heat on low heat until warmed through. Serve and enjoy!
Nutrition
Calories: 297kcalCarbohydrates: 51gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 241mgPotassium: 532mgFiber: 4gSugar: 5gVitamin A: 228IUVitamin C: 23mgCalcium: 119mgIron: 2mg
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