Dinner for 4

Creamy Garlic Tomato Pasta

Name: Creamy Garlic Tomato Pasta
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups grape tomatoes; 10 oz whole wheat pasta; olive oil; 2 shallots; 8 cloves garlic; 1 pinch each sea salt and black pepper; 3 1/2 tbsp unbleached all-purpose flour; 2 1/2 cups unsweetened plain almond breeze; 2 1/2 tbsp nutritional yeast; 1 1/2 tbsp vegan parmesan cheese (optional); 1 1/2 tbsp lemon juice (optional)

$16.43for 430 minServes 4

Whole wheat pasta is tossed with roasted tomatoes and a creamy garlic sauce made with almond milk and nutritional yeast.

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cherry and grape tomatoes$0.30/oz typical	16 oz	$4.77Typical price
	Pasta$0.10/oz typical	10 oz	$1.00Typical price
	Leeks and shallots$3.49/lb typical	0.3 lb	$1.09Typical price
	Garlic$0.75 each typical	0.75	$0.60Typical price
	Nuts and seeds$0.70/oz typical	11 oz	$7.87Typical price
	Parmesan$0.55/oz typical	a little	$0.09Typical price
	Lemons and limes$0.60 each typical	0.25	$0.15Typical price
Total for the servings shown		$16.43

Pantry staples you likely have

Olive and cooking oilSalt and pepperFlourDried herbs, spices and seasoning blends

Not included in the cost.

Swaps

Swap Pasta for Egg noodlesabout $0.04/oz more at typical prices

30 minstart to table
Easydifficulty
4servings as written
$$$typical cost tier

Italian Vegetarian Kid-friendly Family Dinners Summer

Typical price

$4.11 per serving$16.43 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 cups grape tomatoes
10 oz whole wheat pasta
olive oil
2 shallots
8 cloves garlic
1 pinch each sea salt and black pepper
3 1/2 tbsp unbleached all-purpose flour
2 1/2 cups unsweetened plain almond breeze
2 1/2 tbsp nutritional yeast
1 1/2 tbsp vegan parmesan cheese (optional)
1 1/2 tbsp lemon juice (optional)

Steps

Heat the oven to 425 F, toss the tomatoes with oil, salt, and pepper, and roast them on a baking sheet for 15 minutes.
Boil the pasta in salted water according to the package directions, then drain it.
Cook the shallots and garlic in oil in a large skillet over medium heat for 4 minutes.
Whisk in the flour and cook for 1 minute, then slowly whisk in the almond milk.
Simmer the sauce for 5 minutes, stirring often, until thickened.
Stir in the nutritional yeast, optional vegan Parmesan, and lemon juice, then toss with the pasta and roasted tomatoes.