Dairy-Free & Gluten-Free Creamy Garlic Roasted Tomato Rice Pasta

1. 1

   Preheat oven to 400 degrees F.

2. 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. 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. 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. 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!

* Per serving · 4 servings · Values may vary.