Photo credit: Ted Axelrod / Axelrod Photography
Pasta Primavera with Creamy Roasted Tomato Sauce
- 1 pint grape tomatoes, halved lengthwise
- 4 cloves garlic, peeled
- 10 ounces cremini or baby bella mushrooms, quartered
- ¾ pound penne or other cut pasta
- 4 tablespoons olive oil, divided
- Kosher salt
- ¼ cup finely chopped shallots
- 1 teaspoon kosher salt, or to taste
- ¼ cup all-purpose flour
- 4 tablespoons basil, divided
- 2 cups (packed) baby spinach, roughly chopped
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Preheat oven to 400.
Place tomatoes and garlic on one half of a large baking sheet, and quartered mushrooms on the other half. Drizzle everything with 1 tablespoon olive oil and sprinkle with kosher salt and freshly ground pepper; toss with tongs or your hands, keeping the tomatoes and garlic separate from the mushrooms.
Roast the vegetables for 15 minutes, turning them at least once. Chop the roasted garlic finely and set it aside in a bowl with the tomatoes, leaving the mushrooms on the baking sheet.
While the vegetables are roasting, bring a pot of salted water to a boil for the pasta. Cook pasta until al dente; drain.
In a medium saucepan, heat 3 tablespoons of olive oil over medium heat; add the shallots and sauté, stirring, until soft but not browned. Turn the heat to medium-low, add the 1 teaspoon salt and sprinkle in the flour; stir to combine well. Gradually whisk in the almond milk, stirring constantly until the sauce is smooth. Add the tomatoes, garlic and 2 tablespoons basil, and bring to a simmer, stirring. Cook for 2-3 minutes, until sauce is thickened enough to coat the back of a spoon; do not allow it to come to a boil.
Add the mushrooms, spinach, black pepper and red pepper flakes (if using) to the sauce; stir to combine well and heat through. Taste for seasoning, adding more salt and pepper if desired.
Divide the cooked pasta between four bowls. Top with the sauce and sprinkle the remaining basil on top.