- 1 head Garlic
- 12 oz Penne Pasta Gluten Free
- 4 Tbsp Olive Oil extra virgin
- 4 cloves Garlic
- 4 1/2 Tbsp Arrowroot Flour
- 2 cup Unsweetened Almond Milk
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 5 Tbsp Nutritional Yeast
- 1/2 cup Vegan Parmesan Cheese
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Preheat oven to 400.
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Cut off the very top of a head of garlic. Drizzle with oil, sprinkle with salt and loosly wrap in foil.
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Place directly on oven rack and roast for 45 minutes - 1 hour. Bulb will be golden brown. Unwrap and let cool
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At 40 minute mark, bring 10 cups of water to a boil and add salt. Once boiling, add pasta and stir 8-10 minutes.
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Drain pasta and set aside.
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Heat a large oven safe skillet over medium heat. Add oil and minced fresh garlic. Stir and cook for 1-2 minutes or until light golden brown. Immediately add arrowroot flour and whisk cook for 1 minute.
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Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will be a little clumpy.
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Transfer mixture to a blender, along with the roasted garlic.
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Add 1/4 tsp salt and pepper, yeast and parmesan cheese. Blend on high until creamy and smooth.
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Taste, and if needed, add more salt, pepper and cheese.
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Return sauce to skillet and cook over low heat until warmed and slightly thickened - 2-3 minutes, whisking occasionally. If you need to thin it, add almond milk 1 Tbsp at a time. If it bubbles too aggressive,
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Turn off heat.
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Add cooked pasta and toss to coat. Top with 1 Tbsp parmesan cheese.