Dairy-Free & Gluten-Free Creamy Garlic Roasted Tomato Rice Pasta – a delicious recipe with tomatoes, Extra virgin olive oil, Kosher salt, Freshly ground black pepper, shallots, garlic. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 400 degrees F.
2
In a large bowl, toss tomatoes with 3 tablespoons of olive oil, 4-finger pinches of salt and ground black pepper. Transfer to a baking sheet and roast for 15-20 minutes, until tomatoes are dark brown on the edges.
3
In a large pan, add 2 tablespoons of olive oil and the shallots over medium heat. Cook for 10-12 minutes, until golden brown and caramelized.
4
Stir in the garlic and almonds and cook for 4-5 minutes, to help develop the almond flavor. Add the chicken stock and bring to a simmer.
5
Transfer to a blender and puree until smooth. Transfer back to the pan and toss with cooked pasta and roasted tomatoes. If the sauce looks too thick, add a little of the pasta water to thin it out. Serve and enjoy!
970
kcal
Calories
25
g
Fat
124
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups Cherry tomatoes (cut in half), Extra virgin olive oil, Kosher salt, Freshly ground black pepper, and more.
Yes, Dairy-Free & Gluten-Free Creamy Garlic Roasted Tomato Rice Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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